Georgie
Georgie is a restaurant rooted in tradition - a nod to times past when concepts like community, honoring the land and celebrating artisans mattered.
Sources & updates
- Published nameGeorgie
Published by the company · confirmed Oct 1, 2026, 8:51 PM UTC
- Observed via
- https://georgiedallas.com → declared og:site_name
- First observed
- Oct 1, 2026, 8:50 PM UTC
- Read from
- https://georgiedallas.com
- Published descriptionGeorgie is a restaurant rooted in tradition - a nod to times past when concepts like community, honoring the land and celebrating artisans mattered.
Published by the company · confirmed Oct 1, 2026, 8:51 PM UTC
- Observed via
- https://georgiedallas.com
- First observed
- Oct 1, 2026, 8:51 PM UTC
- Read from
- https://georgiedallas.com
- Declared languageen-US
Published by the company · confirmed Oct 1, 2026, 8:51 PM UTC
- Observed via
- https://georgiedallas.com
- First observed
- Oct 1, 2026, 8:51 PM UTC
- Read from
- https://georgiedallas.com
- Canonical URLhttps://georgiedallas.com/
Published by the company · confirmed Oct 1, 2026, 8:51 PM UTC
- Observed via
- https://georgiedallas.com
- First observed
- Oct 1, 2026, 8:51 PM UTC
- Read from
- https://georgiedallas.com
- Copyright line© 2026 Travis Street Hospitality
About a party this site's own evidence does not bind to the business
Directly observed · confirmed Oct 1, 2026, 8:51 PM UTC
- Observed via
- https://georgiedallas.com
- First observed
- Oct 1, 2026, 8:51 PM UTC
- About
- a party this site's own evidence does not bind to the business
- Read from
- https://georgiedallas.com
- Site icon
Published by the company · confirmed Oct 1, 2026, 8:51 PM UTC
- Observed via
- https://georgiedallas.com
- Read from
- https://georgiedallas.com
How this name was decided
the site's published name — stated on georgiedallas.com, inspections.myhealthdepartment.com, instagram.com
Profile sources
- Facebookdeclared on georgiedallas.com
- Instagramdeclared on georgiedallas.com
- Last observed
- Oct 1, 2026, 8:52 PM UTCRecent
- Record last changed
- Oct 1, 2026, 8:52 PM UTC
- Observations
- 422
- Sources read
- 26 of 26
Georgie Employees & Ownership
The latest people collection is incomplete. Previously confirmed people remain available with their original dates.
Bruno DavaillonManaging Partner & Culinary Director
- As printed Read Bio Close You can take the boy out of France, but you can’t take France out of the boy. Born in the Loire Valley and raised in farm-to-table traditions ingrained in his soul, the classically trained chef has carved out a stellar career that has taken him from august restaurants in Paris, London and Los Angeles to presiding over a Michelin-star restaurant, Alain Ducasse’s Mix in Las Vegas. In 2009, Texas came calling: Davaillon assumed the culinary reins at the renowned Rosewood Mansion on Turtle Creek where during his six-year tenure he earned his first James Beard Award nomination for Best Chef: Southwest in 2012. His work as executive chef of Bullion restaurant brought him more recognition: named Restaurant of the Year by D Magazine in 2018 and a James Beard semifinalist nod (again, for Best Chef: Southwest) in 2019. Today, as executive chef of Knox Bistro and culinary director for Travis Street Hospitality where is mastery of French technique has distinguished the restaurant group and dramatically enhanced Dallas’ culinary profile. Under his direction, Travis Street’s Knox Bistro and Georgie both earned Recommended dining status in Michelin Guide’s first Texas survey in 2024. While undeniably one of the country’s top chefs, Davaillon’s culinary philosophy remains rooted in his boyhood in France where working with farm animals and garden produce wasn’t just tradition, it was daily existence. As a chef, mentor and role model, Davaillon exemplifies leadership and a commitment to culinary excellence that have made Travis Street Hospitality restaurants essential, unforgettable dining experiences.Published by the company · confirmed Oct 1, 2026, 8:50 PM UTC
- Observed via
- https://georgiedallas.com/our-story/ → Published person (name and role labels)
Stated by 3 sources
- https://georgiedallas.com/our-story/ · Published person (name and role labels) · Managing Partner & Culinary Director
- https://georgiedallas.com/wp-json/wp/v2/pages/19 · Published person (name and role labels) · Managing Partner & Culinary Director
- https://tshdallas.com/about/ · Published person (name and role labels) · Managing Partner & Culinary Director
Published by the company · confirmed Oct 1, 2026, 8:51 PM UTC
- First observed
- Oct 1, 2026, 8:50 PM UTC
Daniel BowmanWine Director
- As printed Read Bio Close It was a single glass of Domaine de Montevac Vacqueyras – a noble, elegant red from an array of terroirs, sipped at the storied Le Pe Catelan in Paris – that did it for Daniel Bowman. From that, a career that encompassed nearly every role in hospitality (from washing dishes and bussing to front-of-the-house operations) magically distilled into a single focus on wine. Having found his passion in wine and beverage, Bowman concentrated his efforts on amassing knowledge and credentials in the often byzantine and competitive world of wine education. He passed his first exam in the Court of Master Sommeliers at a young age and has continued with the Certified Sommelier exam as well as the rigorous Advanced Knowledge Assessment. Next step: the Advanced Theory exam. A board member with the Dallas Sommelier Society, Bowman has traveled extensively (Japan, Europe, Mexico) to sharpen his food and wine knowledge. After joining Travis Street Hospitality in 2021, Georgie earned Wine Spectator’s Best of Award of Excellence. In 2024, Knox Bistro and Le Bilboquet both achieved Wine Spectator’s Award of Excellence. Bowman’s work throughout the broad range of Travis Street concepts is marked by a continued commitment to delighting and surprising guests with the worldly pleasures beverage bring to the fine dining experience.Published by the company · confirmed Oct 1, 2026, 8:50 PM UTC
- Observed via
- https://georgiedallas.com/our-story/ → Published person (name and role labels)
Stated by 3 sources
- https://georgiedallas.com/our-story/ · Published person (name and role labels) · Wine Director
- https://georgiedallas.com/wp-json/wp/v2/pages/19 · Published person (name and role labels) · Wine Director
- https://tshdallas.com/about/ · Published person (name and role labels) · Wine Director
Published by the company · confirmed Oct 1, 2026, 8:51 PM UTC
- First observed
- Oct 1, 2026, 8:50 PM UTC
Daniele GarciaCo-Founder & Artistic Director
- As printed In shaping the visual design of Travis Street Hospitality restaurants, Garcia is responsible for the distinctive ambiance and creative messaging of a brand portfolio that has become indelibly linked with the best of Dallas fine dining. With her husband, co-founder Stephan Courseau, Garcia has worked to create and establish important facets of the guest experience, from logos and menus to the overall interior design – the look and feel of each concept that are essential to brand identity and customer loyalty. Beginning with Knox Bistro (opened in 2017), Garcia took on a larger role in defining the design standards of the hospitality group’s projects that would include Georgie, The Georgie Butcher Shop, Le PasSage and Rose Café at Le PasSage. Garcia’s vision reflects her artistic background and training as a visual storyteller. She comes to the restaurant business with a strong academic foundation: a Bachelor of Arts degree from Fordham University where she majored in art history and painting. Her eye for detail is evident in everything from staff uniforms and floral arrangements to the colors, textiles, lighting and furnishings that make the restaurants special. Though each is unique, they share a common thread: Garcia’s and Courseau’s love of travel and appreciation for beauty. The aesthetic that governs Travis Street concepts is Garcia’s distinctive signature – written the highest standards of sophisticated design fused with the art of hospitality.Published by a third-party source · confirmed Oct 1, 2026, 8:51 PM UTC
- Observed via
- https://tshdallas.com/about/ → Published person (name and role labels)
Stated by 1 source
- https://tshdallas.com/about/ · Published person (name and role labels) · Co-Founder & Artistic Director
Published by a third-party source · confirmed Oct 1, 2026, 8:51 PM UTC
- First observed
- Oct 1, 2026, 8:51 PM UTC
Dyan NgExecutive Pastry Chef
- As printed Read Bio Close The day before she was to begin culinary studies at Le Cordon Bleu, Dyan Ng accepted a job in the pastry department as a top chef at a popular Los Angeles restaurant. She never looked back. That first job with chef Eric Klein at Maple Drive in Beverly Hills catapulted her 20-year career in Michelin-star restaurants working with superstar chefs in the highest culinary realms. Born in the Philippines of Chinese and Filipino descent, the California-raised Ng blossomed in the kitchen culture where her creativity advanced her through a series of prestigious posts. That work includes Alain Ducasse’s Mix in Las Vegas, Restaurant Guy Savoy in Las Vegas, and Francois Payard’s Payard Patisserie & Bistro in Las Vegas. Her affiliation with Caesars Entertainment also led to overseeing bread and pastry programs at Caesars Palace, and later to work with Michael Mina Group in Baltimore. She returned to California to open Auburn in Los Angeles, which after a year of service was closed during the pandemic. Her association with chef Bruno Davaillon at Michelin-star Mix in Las Vegas led to a move to Dallas to join the Travis Street Hospitality team. Overseeing pastry programs at Travis Street Hospitality, Ng has already earned raves for creations such as brioche donuts with tea-infused sabayon; mango pudding topped with almond tofu and Thai chili; a layering of coconut tapioca, pandan-infused purple potato and coconut gelee; and her signature porcini mushroom caramel with yogurt ice cream and almond sable cookie. Her initial love of the savory side of culinary, as well as a palate influenced by Asian cultures, play out in Ng’s extraordinary, vivid, multi-faceted dessert creations.Published by the company · confirmed Oct 1, 2026, 8:50 PM UTC
- Observed via
- https://georgiedallas.com/our-story/ → Published person (name and role labels)
Stated by 2 sources
- https://georgiedallas.com/our-story/ · Published person (name and role labels) · Executive Pastry Chef
- https://georgiedallas.com/wp-json/wp/v2/pages/19 · Published person (name and role labels) · Executive Pastry Chef
Published by the company · confirmed Oct 1, 2026, 8:50 PM UTC
- First observed
- Oct 1, 2026, 8:50 PM UTC
Edward GoemansManaging Partner & Director of Operations
- As printed Read Bio ClosePublished by the company · confirmed Oct 1, 2026, 8:50 PM UTC
- Observed via
- https://georgiedallas.com/our-story/ → Published person (name and role labels)
Stated by 2 sources
- https://georgiedallas.com/our-story/ · Published person (name and role labels) · Managing Partner & Director of Operations
- https://georgiedallas.com/wp-json/wp/v2/pages/19 · Published person (name and role labels) · Managing Partner & Director of Operations
Published by the company · confirmed Oct 1, 2026, 8:50 PM UTC
- First observed
- Oct 1, 2026, 8:50 PM UTC
Stephan CourseauFounderlast seen
Roles
- Founder · foundinghttps://georgiedallas.com/wp-json/wp/v2/pages/19
- As printed Read Bio Close In more than three decades as a restaurateur, the French-born Stephan Courseau has held almost every job in the hospitality industry. Arriving in New York from France in 1987 – and without knowing English – Courseau set in motion what can only be described as a true American success story. From his first job as a dishwasher, he rose through the ranks within the highly competitive New York restaurant world, leveraging his considerable charms and hospitality instincts to land key front of house responsibilities. His work with legendary chef/restaurateurs including Alain Ducasse, Daniel Boulud and Jean-Georges Vongerichten enhanced a resume that led to a pivotal role as general manager of Manhattan’s original Le Bilboquet, the French bistro renowned as much for its glamorous A-list clientele as for its signature menu dishes. After moving to Dallas in 2010 and licensing the Le Bilboquet name, Courseau and his partner and wife Daniele Garcia opened a Dallas outpost of the chic bistro in 2013. Recognizing the city’s appetite for technique-driven French cuisine (coupled with a pitch- perfect understanding of how Dallas dines and socializes), the partners established what quickly became a formidable restaurant group. Taking its name from the address of its first concept, Travis Street Hospitality has grown to include Knox Bistro (opened in 2017) and Georgie (opened in 2019) – both recognized as Recommended dining in Michelin Guide’s first Texas survey in 2024. Along with The Georgie Butcher Shop, sister restaurants Le PasSage and Rose Café at Le PasSage, and Frenchie, Travis Street has grown to become a Dallas hospitality giant as well as a portfolio of distinguished businesses that have become synonymous with the city’s iconic Knox-Henderson neighborhood. <iframe src="https://www.googletagmanager.com/ns.html?id=GTM-W8R96GJT" height="0" width="0" style="display:none;visibility:hidden"></iframe>Published by the company · confirmed Oct 1, 2026, 8:50 PM UTC
- Observed via
- https://georgiedallas.com/our-story/ → Published person (name and role labels)
Stated by 3 sources
- https://georgiedallas.com/our-story/ · Published person (name and role labels) · Founder
- https://georgiedallas.com/wp-json/wp/v2/pages/19 · Published person (name and role labels) · Founder
- https://tshdallas.com/about/ · Published person (name and role labels) · Founder
Published by the company · confirmed Oct 1, 2026, 8:51 PM UTC
- First observed
- Oct 1, 2026, 8:50 PM UTC
Wine SpecatorDaniel Bowman, beverage director for Travis Street Hospitality, including Best of Award of Excellence winner Georgie in Dallas
- As printed [This is] a really fun topic considering I got my start in hospitality by working at a barbecue spot! If I were bringing bottles to pair at a barbecue, I would bring the following: Cru Barolo Barbaresco Brunello Châteauneuf-du-Pape Grenache Syrah Todd Johnston pairs wine with Marsh House’s take on Gulf Coast cooking. (Courtesy of Marsh House) Todd Johnston, beverage director of Award of Excellence winner Marsh House , Nashville, Tenn. As a white wine drinker, I will participate in a great red wine on occasion, but there is almost always a bottle of high-acid white I would prefer to be drinking. With that being said, for me, barbecue means juicy, delicious and refreshing Chenin Blanc . Something that cools you off and cuts through the indulgent and smoky red meat would be what I would bring to a backyard hang. Guiberteau is a wonderful producer out of Saumur in the Loire Valley that is judicious with their oak usage, creating a mouth-wateringly fresh expression of Chenin Blanc that has a nice rich backbone. I would also love a bottle of Albariño for a backyard barbecue. Rias Baixas is a cute coastal region in Northern Spain that is really coming through with some stellar juice featuring Albariño: peachy, salty, round and delicious. Nick Montes, wine director of Award of Excellence winner Lemaire , Richmond, Va. When I think about what to bring to a particular occasion, I always factor in what the weather and temperature is for the gathering. Summer barbecues are typically warm, daytime affairs, and the wine I bring should have refreshing attributes to it. With grilled meats, [which] are often the culinary focus of barbecues, you can’t go wrong with one of the many chillable reds that are available on the market. I would personally reach for a bottle of Caparsa Rosso di Caparsa Toscana IGT Sangiovese or Sindicat la Figuera Montsant [a Garnatxa Negra ]. There are so many different options on the market that it is impossible to create a comprehensive list, so I think the takeaway should be for buyers to look for wines made to express crunchy, vibrant fruit profiles with tantalizing spice elements. The wines shouldn’t be too heavy or extracted but have enough presence to stand up to the grilled meat. The name of the game is brightness and vibrancy to counteract the sweltering summer heat. Matt Nichols, wine director of Best of Award of Excellence winner JJ’s Restuarant , Kansas City, Mo. I love the versatility of rosé , amazing with smoked meats, grilled meats or anything off the smoker or grill. Surprising with smoked brisket. Grenache also: Berry fruit and pepper with smoked meats works incredibly well. Even with chicken or fish! With big smoky meats—brisket, pork butt or anything with good fat content— balanced Zinfandel with big fruit is a classic. Ali Schmidt manages the wine programs of half-a-dozen wine programs across Austin. (Courtesy of Emmer & Rye) Ali Schmidt, wine director of Emmer & Rye hospitality group, including Best of Award of Excellence winner Hestia and Award of Excellence winner Emmer & Rye in Austin My go-to barbecue bottles are chilled ( it’s Texas !), fruit-forward to balance the smoke from the grill and affordable. This year I'm bringing Lewis Wines Parr Vineyard Mourvèdre; Doug Lewis shows the lighter side of Mourvèdre grown in the Texas Hill Country , a perfect burger pairing. For bubbles to start the party, I’m opening Paul Prieur & Fils ’ Bulles de Pinot, a méthode ancestrale rosé [from Sancerre] that's bursting with fruit. Can Sumoi's Xarel-lo [from Spain] is my summer go-to white; it’s immensely refreshing and sustainably farmed. Austin Tabbone, wine director and general manager of Award of Excellence winner High Street Wine Co. , San Antonio Growing up in San Antonio, there is no shortage of great barbecue with powerhouses like 2M , Pinkerton’s , South , Reese Bros , Three Six General and Black’s all within reach, leaving me always on the hunt for the next dope wine pairing. For me, pairing to barbecue in Texas is all about highlighting the smokiness from great wood, usually mesquite or hickory, and a solid dry rub. You’re playing double duty—tapering salty, fatty and peppery while complementing the smoke. One of my favorite pairings of all time comes from some of the most tragic vintages, those that are hit with wildfires . Wines like Joe Swick’s BBQ Red, made from Pinot Noir grapes hit by wildfire smoke in the Willamette Valley in the 2020 vintage , satisfy mezca l drinkers but also highlight and showcase the savory, smoky flavors of barbecue. [This creates] a niche to help lessen the economic impact of these vintages that could ruin small wineries and vineyards. More classically, I often find myself reaching for Syrah. I love its naturally peppery qualities that highlight the classic dry rubs used, and it is something with acid to cut through the fatty goodness that is Texas brisket. Syrahs from New Zealand are a personal favorite of mine, like Trinity Hill’s Gimblett Gravels Syrah . Using wines with a little bit of residual sugar is my final trick, creating a pairing of sweet and salty that I think is a gift that keeps on giving. Leave me alone with a plate of tender brisket, burnt ends, smoked sausages and a bottle of Domaine Huet’s Le Haut Lieu Demi-Sec Vouvray or H. Dönnhoff’s estate Riesling and I’m having an absolute blast!Published by a third-party source · confirmed Oct 1, 2026, 8:50 PM UTC
- Observed via
- https://www.winespectator.com/articles/wine-pairings-barbecue-bbq → Published person (name and role labels)
- Published
- 2024-05-24T12:01:43-04:00
Stated by 1 source
- https://www.winespectator.com/articles/wine-pairings-barbecue-bbq · Published person (name and role labels) · Daniel Bowman, beverage director for Travis Street Hospitality, including Best of Award of Excellence winner Georgie in Dallas · published 2024-05-24T12:01:43-04:00
Published by a third-party source · confirmed Oct 1, 2026, 8:50 PM UTC
- First observed
- Oct 1, 2026, 8:50 PM UTC
Job Postings
- Careers page publishedhttps://georgiedallas.com/careers
Directly observed · confirmed Oct 1, 2026, 8:51 PM UTC
- Observed via
- https://georgiedallas.com/careers → read — no schema.org JobPosting declared on it, and no ATS board observed in this run
- First observed
- Oct 1, 2026, 8:51 PM UTC
- Read from
- https://georgiedallas.com
Contact Information
Phones
4694534689
(469) 453-4689
Published by the company · confirmed Oct 1, 2026, 8:51 PM UTC
- Observed via
- https://georgiedallas.com
- First observed
- Oct 1, 2026, 8:51 PM UTC
4694668373
(469) 466-8373
Published by the company · confirmed Oct 1, 2026, 8:50 PM UTC
- Observed via
- https://georgiedallas.com/butcher-shop/
- First observed
- Oct 1, 2026, 8:50 PM UTC
469.466.8263
For more information or to reserve your private dining event please call us at 469.466.8263 or fill out the form.
Directly observed · confirmed Oct 1, 2026, 8:50 PM UTC
- Observed via
- https://georgiedallas.com/private-dining/ → printed in page text, not marked up
- First observed
- Oct 1, 2026, 8:50 PM UTC
Contact forms
https://georgiedallas.com/butcher-shop/
Directly observed · confirmed Oct 1, 2026, 8:50 PM UTC
- Observed via
- https://georgiedallas.com/butcher-shop/ → form headed "Message the Butcher Shop" → submits to https://georgiedallas.com/butcher-shop/ → purpose: contact (a way to reply and a free-text field)
- First observed
- Oct 1, 2026, 8:50 PM UTC
https://tsh-events.netlify.app/forms.html?restaurant=georgie
Directly observed · confirmed Oct 1, 2026, 8:51 PM UTC
- Observed via
- https://georgiedallas.com/private-dining/ → submits to https://tsh-events.netlify.app/forms.html?restaurant=georgie → purpose: private_dining_inquiry (its page names it)
- First observed
- Oct 1, 2026, 8:51 PM UTC
https://georgiedallas.com/contact/
Directly observed · confirmed Oct 1, 2026, 8:50 PM UTC
- Observed via
- https://georgiedallas.com/contact/ → form headed "Contact" → submits to https://georgiedallas.com/contact/ → purpose: contact (a way to reply and a free-text field)
- First observed
- Oct 1, 2026, 8:50 PM UTC
Locations
Where is Georgie located?
1 known location
Dallas4514 Travis Street, Unit: 132, TX, 75205, US
Restaurant details
What cuisine does Georgie serve?
Cuisine: Contemporary French / American, Steak, American.
View evidence
Location detailsWebsite & Digital Technology
What powers Georgie's website?
Appears to use WordPress with PHP and MySQL.
Who manages Georgie's domain and DNS?
georgiedallas.com was first registered on July 11, 2019. Its registrar is GoDaddy.com, LLC, and GoDaddy manages its DNS.
What web infrastructure does Georgie use?
Observed network edge: Cloudflare. Protocols: TLS 1.3, HTTP/2 and HTTP/3.
How is Georgie's website secured?
HTTPS certificate: Google Trust Services, expires December 12, 2026. The nosniff security header is enabled.
Does Georgie use DNSSEC?
DNSSEC was not enabled when observed.
What marketing and analytics tools does Georgie's website use?
Google Analytics 4 (GA4; website analytics) and Google Tag Manager (tag management).
View technology, DNS, network and security evidence
Email & Mail Infrastructure
Which services can send email for Georgie's domain?
SPF authorizes _spf.google.com.
Does Georgie publish SPF and DMARC?
SPF is configured.
View mail records and evidence
More website details
More website details
Apps, Loyalty & Guest Technology
View apps, provider accounts and technical evidence
App store details: Nothing observed in this category.
Publisher files
Nothing observed in this category.
Feeds
Nothing observed in this category.
GitHub
Nothing observed in this category.
Additional site intelligence
Useful site-graph evidence is available on demand instead of being pre-rendered into every company profile.