Food Network chef Geoffrey Zakarian recently opened Georgie, a restaurant named after his son, located in the Montage Beverly Hills hotel. I loved the theme of the entire restaurant. The color schemes were all orange and blue, with wicker chairs and wooden tables. The hostesses had the most adorable blue matching skirts that gave the restaurant a French air. To walk to our table, we went through the kitchen. I love seeing a restaurant kitchen at work, especially before my meal so I can take a peak at what dishes look good. I was disappointed to see how empty the restaurant was on a summer Friday evening. They have two beautiful terraces, one of which was completely empty. This was especially surprising since I loved the food at Georgie. The menu has a wide arrange of both seafood and meat options, with a Mediterranean flare as a tribute to Zakarian's background. I'm usually a bigger fan of seafood. I loved both the scallops and the fish, but the highlight of the meal was the Tomahawk steak. The quality of the meat really shown through. Though pricey, we ate every last piece. And to end a wonderful meal, there are few things better to me than a fresh chocolate soufflé. I highly recommend Georgie!
Menu
Cute Terrace, unfortunately empty
View across the terrace
Georgie Gerber Cocktail (Tequila, Gerber Peach Baby Food, Lime, Agave Nectar, Egg White)
Heirloom Carrot and Endive Salad with Dates, Labne and Harissa Vinaigrette
Steak Tenderloin Tartare
Risotto with Dungeness Crab, Peas and Melted Leeks
Side of Roasted Cauliflower
Far Niente Chardonnay
New Zealand John Dory (white fish) with spring butter purée and brown butter caper sauce
Roasted Diver Scallops with Grilled Leeks, Chanterelle Mushrooms, Egg Vinaigrette
Dry Aged Creekstone Farms Tomahawk Steak for 2
Shallot Confit, Watercress, Noble Sherry Vinegar accompanying the steak
Just the long bone leftover!
Chocolate Soufflé
