Georgica, named for the pond it is on, continues to be popular with a young crowd. The new chef this year is Greg Grossman. The dinner menu is light and elegant. There are large and small plates and plenty of sushi as well as a shellfish "plateau" of oysters, clams, and half a lobster. The menu divides the sides between starch and non-starch, while the five-cheese ravioli and white truffle pomme frites are au courant. The happy hour starts at 6 p.m. Revelers enjoy live music and late hours in the lounge.