out and about: georges spring ‘26

Been enjoying ourselves immensely at georges these past few months. It’s always on the rotation, obviously, but lately it’s been the go-to. The dishes that have been put out by the kitchen lately? Spot on.

Here’s a few of our current favs.

ballast point sculpin

gin gimlet

Was feeling a little lime situation this day; so went for the classic gimlet.

Big surprise, jamie ordered the sculpin.

miso cured hamachi: wasabi pea furikake, avocado, yuzu ponzu, finger limes, cilantro

So the interesting thing about this dish, is that every time we have ordered it, other than on valentines day, there have been zero finger limes on the plate. Sometimes it was regular limes (see above), and sometimes none at all. But definitely no little popping balls of citrus. Doesn’t make or break the dish (as I said we’ve ordered it multiple times) and the finger lime isn’t a necessity. The miso cure on the hamachi is such a great flavor bomb, everything else is just a bonus.

But I will let you know that all furikake should be henceforth made with wasabi peas. Period. Hard stop.

smoked salmon rillettes: horseradish, shallots, capers, apples, pickled fennel, smoked trout roe, cracker

Georges is where jamie first discovered he loved trout roe. And this dish solidified it.

The apples, the pickled fennel, the combo strangely works together to create a subtle cucumber bite. Which really works here.

If you like a good smoked fish dip, then this is not to be missed.

beef tartare & bone marrow: crème fraîche, grilled fresno chili, shallot, cornichons, sourdough

If you’ve been around here for anytime, you know how much I love a good beef tartare. So when this hit the menu, you know I was gonna try it.

And serving it over bone marrow? Love it. I reminded me of the dish that used to be on the menu at sea and sky when brad (former george’s chef) was there. Except that was yellowtail over marrow. Beef over beef? Even better.

The dish definitely comes together with the combination of both, so don’t neglect adding in the marrow to the tartare to create the perfect bite.

fried calamari: usa wild caught squid, lemon, tartar sauce

french 75

They put a french 75 on the menu! Passion fruit no less. It’s a little on the sweeter side; but I’m also a huge fan of the traditional version so tend to switch back and forth.

We both agreed that this is the best fried calamari we’ve had. The breading was so light and delicate that it didn’t overpower the freshness of the squid. (Which in and of itself was incredibly tender). So many times with calamari the breading is thick and takes on a life of its own. So much so that you barely get any of the goodness that is fresh squid. And end up getting full and heavy way before you should.

This is not the case.

burrata: artichoke, green olive tapenade, caramelized smoked garlic, sourdough

You guys! While george’s typically has some burrata dish on the menu, this was the first time trying the burrata dish with the new, locally made and sourced, burrata. And dare I say? The best burrata I’ve ever had. I can’t even tell you how fresh it was. It was light and airy, creamy and flavorful, delicate and balanced all at the same time.

And the burrata was just the tip of the iceburg. Artichokes are literally my spirit veg; and obviously since it’s spring time they are so good right now. And when paired with olive tapenade and garlic? It’s like the mediterranean on a plate.

wild isles™ salmon: asparagus, sunchoke, frisée, green garlic ‘tartar sauce’

harland ‘west coast ipa’

Jamie was so excited to try the new draft ipa on the menu. An aside to food, but worth a mention anyway.

Holy sunchokes batman. This dish was so good. The crispy salmon skin? The salmon that melted in your mouth? The fresh spring vegetables? The acidity in the sauce? I mean I could so bathe in that sauce.

Just another dish that worked so well together. One one I’m seriously contemplating going back for again this week.