Located just off Buffalo Bayou Park; a newly reimagined Georgia James welcomes guests for lunch, dinner, and weekend brunch. The creators and management team behind Bari Ristorante redesigned the restaurant, while Master Chefs Renato de Pirro and Philippe Schmit created new, updated menus. The latest offerings feature an array of fresh additions to make Georgia James a Modern American restaurant with culinary influences from the west coast, France, and Europe. Boasting more than 500 selections from around the world, the wine program at Georgia James, a recipient of Wine Spectator’s, “Best of Award of Excellence” since 2020, will continue under the expert guidance of Fremmiot Rodriguez. Guests should expect to go for the food and ambiance, stay for the wine, and leave room for dessert. georgiajamessteak.com
The Panna Cotta
“Blueberries, a delightful winter fruit, serve as the perfect inspiration for this dish,” said chef Renato de Pirro. “Every component of the dessert is crafted to celebrate and elevate the essence of the blueberry—from the creamy panna cotta to the vibrant gelée and the delicate garnish. Its silky, velvety texture melts in your mouth, perfectly complementing the bright, vibrant, and crisp flavor of the blueberries for an exceptional and balanced dessert experience.”
The Sauce
The sauce is a blueberry gelée, a French-inspired preparation where the fruit is puréed and gently set to achieve a delicate and silky gelatin. “This intensifies the vibrant blueberry flavor to complement the panna cotta,” said de Pirro.
The Toppings
The blueberry panna cotta is finished with a dollop of freshly whipped cream, accented by blueberries and a garnish of caramelized sugar. According to the chef, the sugar adds “both visual appeal and a satisfying crunch element.”