out and about: george’s summer ‘26
George’s has got some great new dishes for summer - and you know us. We love ourself some george’s. It never gets old. Always fresh and seasonal. Always changing up the menu. Random specials and a game changing new cheese monger.
Fantastic service, and a group of employees who hold the gold standard.
Plus, you can’t go wrong with the 5 minute travel time.
Or the view.
bluefin tuna crudo: cherries, avocado, cucumber, yuzu ponzu, pickled serrano, basil
This is the third summer george’s has done some variation of this dish. The constants? Tuna, avocado, cherries, and yuzu ponzu.
We’ve had melons, radishes, different types of pickled chili’s, etc. And each iteration is somehow better than the last.
This is no different. The tuna is so fresh and is never over powered by the ponzu. Jamie’s favorite dish every summer.
Pro tip: make sure you get a little bit of each item in every bite.
prosciutto special: melon, stracciatella, mint, fresno chili lime honey dressing
In my opinion? There is a distinct lack of fresno chili lime honey dressing in the world. Just throwing that out there.
This might by my new favorite. The heat - but in a dried way - back of the throat, pairs perfectly with the creamy cheese, sweet melon, and salty prosciutto.
Mint adds the perfect fresh element. But seriously. This is one special I need to make a semi-permanent appearance on the menu. Or, ya know… I’m gonna figure out how to make it my own. Stay tuned.
clam spaghetti: white wine, parsley, roasted tomatoes, spicy bread crumbs
Clams are prolly my favorite shellfish - and like all shellfish high in iron, so win-win.
One of my most oft ordered dishes on any menu. And thanks to tomato season? This might be the version of the summer. It’s definitely a repeater.
Fresh clams, bright tomatoes, crispy bread crumbs. Elegant in its own simplicity.
pork chop: charred cabbage, brown butter apple sauce, confit cippolini, smoked calamansi, mustard pork jus
The pork chop is one of those items that tends to make the menu on a regular basis. Different preparations, but still the pork chop.
Only once has it been over cooked, over years of ordering it.
This chop? Perfectly pink, tender, and so flavorful.
I’m also a sucker for cippolini onions and charred cabbage. All these elements go so well together that peter brady would be proud. #iykyk And who doesn’t love pork chops and apple sauce?