Chef/co-owner Ty Leon's pie crust is a marvel; fortunately, it's the flaky, buttery centerpiece of Bistro Georgette, which opened inside Avanti Food & Beverage in August 2018. Not content to relegate pastry to the supporting role of sweets, Leon tweaked his grandmother's recipe for use in scrumptious savory hand pies stuffed with beef Bourguignon or roasted mushrooms. Dessert lovers need not worry, though;
classic pies such as tarte tatin and pecan also fill the pastry case in this petite French eatery. Other specialties include such craveable bites as croque madame on brioche dripping with creamy Mornay sauce, a fried-chicken plate with pain perdu (that's French toast to Americans) and syrup, and classic steamed mussels in a buttery sauce sided with waffle-cut potato chips, all prepared to the same high standard that Leon achieved during his three years as executive chef at Mizuna.