George’s at the Cove has been in business over 40 years with a location overlooking the ocean. The large place has 3 floors of dining all with scenic views from one side. The top floor has an alfresco rooftop lounge as well as tables for casual dining. The lower floors looked a bit more formal with cloth covered tables. Chef Trey Foshee stresses using local products and sustainably sourced items but I did see non-local options on the menu. Service was friendly and mostly efficient but we were there to enjoy lunch with friends and catch up on not seeing each other for 30 years, and I think the server caught the vibe and gave us space. I snapped photos of the food and got basic comments but this was a meal where we were more focused on friendship than food. It was a lively place with valet parking ($20) out front or street/city garage parking options. If you’re in San Diego go for the view but watch out for the sun. There are lots of places to get fresh, local seafood but this one is mostly about the location.
Set-Up
Food
George’s Famous Soup was made with smoked chicken, broccoli, carrots and black beans. It was medium thick and filled with tasty smoky chicken pieces.
Country Pâté was made with black truffle and pistachio and came with house mustard, assorted pickles, seasonal chutney and grilled bread. The pâté was quite good but not spreadable. It was fun to mix with the various seasonings and the nicely toasted bread. It was plenty to share.
Seared Albacore was on soba noodles, carrots, radish, bok choy, cucumber with a ginger-sesame dressing. This one was reported to have good fish and tasty noodles but the sauce got quite salty.
Lobster Roll had the cool lobster mixed with Meyer lemon creme fraiche, tarragon, dill, and fennel on a brioche roll with a house salad. This one was reported to be delicious.
Fried Chicken Sandwich was seasoned with confit garlic aioli, coleslaw, hot pickles, and lettuce and served with a house salad. It was reported to be okay.
Local Rockfish Tacos were on soft corn tortillas and seasoned with chipotle aioli, pico de gallo, cabbage and cilantro. Some very mild salsa was on the side as were some crisp corn chips. The fish was lovely in the tacos but the flavor load was mild even with the salsa.
Sticky Toffee Cake contained candied orange, white chocolate orange feuilletine, and orange sherbet. Around the sherbet was a sprinkling of crisp granola. This one had good sweetness but the cake was not as moist as many sticky toffee puddings I’ve had. It did suffice as a good sweet ending though.
