Georgie

Chef R.J. Yoakum studied at Thomas Keller’s French Laundry, and his arrival in Dallas coincided with a stylistic change to the former Knox Henderson steakhouse. Celebrity chef Curtis Stone’s name was quietly dropped, and Yoakum turned the menu on its ear. Gone are boring takes on steaks served at inflated celebrity chef prices, replaced with dishes infused with French techniques and Yoakum’s flair for bold flavors and new interpretations of old standbys. A dinner here skews on the spendy side, but the price of admission includes a heaping amount of creativity unlike much else in the city.

Top Pick: Although Yoakum told us he’d love to change it up, nothing speaks to his creativity like the reimagining of French onion soup, turned quite literally upside down. The bread is on the bottom, topped with a whipped and toasted Gruyere. A rich onion broth is poured table-side and stirred together to blend the velvety flavors into something both comforting and unique.