In the very last scene of Casablanca, Rick says, “Louis, I think this is the beginning of a beautiful friendship.”
Almost one year ago, Frenchie, the highly anticipated all-day café by the team behind Georgie and Knox Bistro, opened with great fanfare. After an initial honeymoon period, it seemed to have a hard time finding its footing. Online reviews chirped about the restaurant’s noise level and spotty service. Food reviews were mixed due to inconsistency; some guests I spoke to expected Georgie-level food at casual dining prices.
Good news, friends. Frenchie is better than ever thanks to the owners’ thoughtful improvements and investments including the appointment of a new chef, Reilly Brown, who was plucked from the kitchen of Georgie to reinvigorate Frenchie’s menu. Ask and you shall receive.
Chef Brown’s credentials are excellent. He honed his talent at Press Napa Valley, a Michelin-starred restaurant where he spent four years as a beloved and well-respected sous chef, before moving to Texas to assist Georgie in its rise to the top.
With all this star power on his resume, I asked why he moved to a neighborhood diner. “What drew me to Frenchie was the opportunity to build something exciting for people to visit every day. Here, I can shape the identity of the food in a more direct way and connect with guests on a broader level.”
Did you catch that? He wants to cook for and connect with us, his neighbors. Let’s take that as a compliment! Chef’s role at Frenchie is “less about formality and more about energy, consistency, and creativity night after night.” The chef in his early 30s with boyish charm and a rich culinary pedigree is right here in our backyard.
As Rick said: this is the beginning of a beautiful friendship.
Frenchie announced its dinner menu additions some four weeks ago and the buzz has been positive. Dinner now includes a gorgeous bluefin tuna tartare that’s surrounded by a savory, light tomato soy glaze and drizzled with chili oil. Another addition is the yellowtail crudo with grapefruit and citrus. Items that you might find at Press or Georgie, but at an approachable price. There you go.
If raw fish isn’t your thing, the roasted maitake mushroom tagliatelle and the spring pea risotto are excellent. Brown is also excited to add his roasted scallops in brown butter emulsion and wagyu short ribs to the menu.
The lunch menu still serves the ever-popular Cajun chicken salad. A new caramelized onion and Gruyère dip and a grilled eggplant sandwich on house-made focaccia are popular, too. Chef expects to make some seasonal adjustments on both menus.
Frenchie is no longer “all-day,” and has removed breakfast service. Fortunately, weekend brunch is still offered.
The wine list has also evolved a bit since it opened. The mostly French list remains well priced and has something for everyone.
Frenchie had to learn how to walk before it could run. With Reilly Brown, I think it will find its footing and speed to success.
Kersten Rettig is a freelance food and travel writer based in the Park Cities. She’s a potato chip fanatic and founder of Knot My First Boateo. Follow her on Instagram @KerstenEats.
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