Curtis Stone, host of the new PBS televisions show “Field Trip with Curtis Stone,” will be expanding his restaurant portfolio beyond Maude in Beverly Hills, Calif., and Gwen Butcher Shop & Restaurant in Los Angeles to Dallas.

With partner Stephan Courseau, who owns Dallas restaurants Up on Knox and Le Bilboquet, Stone will open Georgie by Curtis Stone, with a debut planned for the first week of November.

The 125-seat Georgie will also include a butcher shop, similar to Gwen, which Stone owns with his brother, Luke Stone. Plans call for the G Butcher Shop to sell meat, charcuterie, rotisserie chicken and a small menu of prepared foods, as well as coffee drinks, pastry and juices for breakfast and lunch.

“Texas is a lot like Australia,” said Curtis Stone, who recently gave a preview of his approach to Georgie at a dinner hosted at Profound Microfarms in Lucas, Texas, a local produce grower. He said the restaurant intends to tap into local providers of both produce and meat.

Courseau said the team decided on the name Georgie because it allowed them to use a logo design that picked up on the stylized “g” in Gwen, which is named for Stone’s maternal grandmother. Maude carries the name of his paternal grandmother, who gave him his first culinary inspirations as a child.

The Stones are both Australia natives, and the executive chef at Georgie, Toby Archibald, hails from nearby New Zealand. He has worked at Bullion in Dallas and Café Boulud in New York City.

Georgie, unlike Maude and Gwen, has plans to serve weekend brunch as well as dinner.

Georgie plans to source from local farmers and ranchers, and the in-house butcher shop will feature a number of local meats.

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