Georgina’s Makes Its Move
Winter is here and so–finally–is Georgina’s!
For months, fans of Chef Tony Craig’s creative cuisine have been eagerly awaiting the opportunity to enjoy his signature fare once again. After closing the original Latin/Asian taqueria, renovations of the new space took longer than expected. Now, food that combines elements of Cuban, Asian, Nicaraguan and other ethnic specialties can be savored once again in a new, larger location.
Craig himself couldn’t be happier with the quadrupled space.
"We went from 18 seats to 76," he says, looking around the restaurant. "My kitchen is the size of my old restaurant."
THE SCENE The space has an urban feel with original brick walls and dark tables and chairs against a wall-length bench seat. The space’s remodel included a new bar fronted by a mesh screen containing assorted stones. The liquor license has been approved, so by the time you read this, you may already be able to get a glass of wine or a cocktail with your meal.
Well-wishers greet Craig and vice versa.
Even a casual glance at fellow diners tells you that people love what they’re eating.
"People come and sit. They don’t shove their food in their mouths. They want to experience it," says Craig.
The increased space has also allowed Craig to expand his menu. It now includes over 50 items, many of which are available with a choice of meats and/or sauces.
THE MENU
Craig’s father is Cuban and his mother is half Nicaraguan and half Chinese. He was born in Nicaragua and raised in Florida, and his menu reflects his diverse background.
The Latin side boasts dishes such as Chancho Con Yuca, Nicaraguan pork with creamy yuca (a starch similar to potato); Ropa Visja, pulled flank steak in a tomato basil red wine reduction with caramelized onions and green peppers; and Chorizo Con Queso, chorizo sausage mixed with rice and eggs, with crema and feta cheese.
There are also eight varieties of tacos, including mahi with pickled jalapeños, Thai with kimchee and purple slaw, and Tacos Pastor with chancho pork, pineapple and red onion.
The Asian side includes rice and lo mein noodle bowls with fresh vegetables such as cabbage, red onion, mushrooms and a choice of protein. Other options include Curry Pineapple Chancho, Pad Thai, Asian Duck and Hot and Sour Chicken.
Burgers, salads and a host of appetizers round out the selections.
Though there aren’t many vegetarian selections, Craig and his staff are happy to switch ingredients for the non-carnivores, substituting flavorful items like yuca and banana-like plantains for meat.
THE BEST
With so many choices, it’s tough to pick favorites, even for Craig. One thing he doesn’t hesitate to point to with pride is the grilled meat with Cuban beans. Diners can choose pork or beef and he talks up the sauces.
"The chimicurri and jalapeño cream sauce are great," he says.
Two appetizers also make his list of favorites. "The calamari is unique," he says, describing the squid tossed with salsa and banana peppers. The mini sombreros topped with pork, cheese, beans, salsa and sour cream are "four little tostadas, a great value."
On the other side of the menu, the Pad Thai and, especially, the Peanut Thai are just spicy enough and chock-full of tasty ingredients.
THE REST OF THE STORY
At its former location, the tiny café’s close quarters found patrons practically on top of one another. What it lacked in ambience, it made up for in camaraderie. Customers would see what the people next to them were eating and would often share tips and food with one another.
Craig took advantage of his proximity to the customers to talk with them, learning what they liked and didn’t, tweaking menu items to their needs and desires.
Craig continues to interact with diners, who are still seated closely enough to see their neighbors’ selections. Customers are intrigued by the colorful dishes at nearby tables and bond over the food.
"People that don’t know each other ask if they want to try [a dish]," says Craig. "It’s awesome."
THE SKINNY
Appetizers start at $8, tacos at $13, salads and burgers at $10. Entrées start at $13.
The restaurant is open Monday through Thursday 11am to 9pm, Friday 11am to 10pm, Saturday 11:30am to 10pm, and Sunday noon to 9pm.
Georgina’s is located at 236 E. Front St. For more information and reservations, call 231-943-1555.
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