Here's a look at a recent celebratory dinner at Georgie by Curtis Stone.
We started with a couple of cocktails, an old fashioned and a Huckleberry, which was mixed with vodka, bourbon, lemon, berries and ginger and served in a Collins glass. The old fashioned had unexpected floral notes, and the Huckleberry was a good combo of sweet and tart, not overpowering.We ordered the sausage for our starter, which is described as chef’s daily selection with fennel kraut and Thai black mustard.
For our mains, we decided on red meat: the tri-tip and the filet. The tri-tip was 14 ounces of Rosewood wagyu beef that was perfectly cooked to medium rare with a flavorful bark. It came with molcajete salsa and a dome of avocado. The filet was a 6-ounce cut of 100% grass-fed beef from Australia. It was an undercooked medium with a slightly caramelized crust that, while good, was not remarkable. It was served with a medley of roasted peppers.Other protein options included venison loin, Berkshire pork chop, snapper, chicken and agnolotti pasta.
Our side was creamed endive, which arrived in a little tureen full of the richly roasted puréed vegetable. A little went a long way, and it was extremely good.For dessert, we settled upon the pavlova: a meringue-based delicacy originating in Australia with a crisp outer crust and a soft and light interior. It was flavored with blood orange, pistachio and coconut. Not too sweet, not too heavy, it was a fitting ending to a relaxing evening.
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