george's spring '25
dirty gin martini
harland west coast ipa
Cheers y’all. George’s has just dropped some new menu items, and man is this selection a good one. Lots of great sharables here, so grab your favorite beverages and let’s get to it.
We’ll be starting off with a dirty gin - botanist of course - martini and a west coast ipa. Naturally.
salmon tartare: lightly cured salmon, charred serrano aioli, green onion, sticky seaweed rice, puffed rice, sesame leaf
One thing you can always count on george’s for, is a salmon tartare of some kind. And we always look forward to seeing what the next iteration will be.
This time was no different. The salmon is always so fresh. And the flavor profile spot on. Our only complaint was that since the salmon was set off to the side of the puffy and sticky rice, it made it really hard to get a cohesive bite with all elements included - which was the best tasting bite if you could get it. It took a bunch of utensil (and even some fingers) finegaling.
The radishes and slight dusting of furikaki created the perfect elevation, crunch, and flavor bomb.
albacore sashimi: avocado, cucumber, cilantro, passionfruit, thai chili
This was a great combo! Loved the passion fruit; we’ve had it in crudo before, and it always adds such a great pop to a dish. In fact, come to think of it, I think we’ve actually had it in a dish at georges and/or sandpiper before.
I am also currently obsessed with cucumber and avocado right now and working on a salad merging the two, so now I’m wondering if passion fruit needs to be added as well…
rock crab spaghetti: tomato, soffrito, calabrian chili, fennel, lemon
Saved the best for last. Like as much as we love, love, love the raw dishes, this crab pasta? It was the bomb. Such fresh crab, a hint of heat on the back end, the fresh veggies who’s flavor came out even though they were cooked, the lack of too much acidity in the tomato… seriously perfection.
Not to mention… how pretty is that?
So good, I seriously can’t wait to get back before it’s gone.