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No reservations are required at George’s Bar: enjoy our full Ocean Terrace menu » in a casual environment or Modern Bar: enjoy our California Modern » cuisine in a communal setting.

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For reservations or special arrangements call (858) 454-4244.

San Diego on a Plate

Happy Hours

George’s at the Cove

Georges' at the CoveVery simply, George’s at the Cove is for people who believe in enjoying the San Diego lifestyle to its fullest. And that includes a great meal. If you want to experience innovative, contemporary food at its peak of freshness, a memorable evening awaits at California Modern, featuring an ever-changing menu from one of San Diego’s most admired chefs, Trey Foshee. If you’re in the mood for a casual bistro menu and the region’s best rooftop dining, try the Ocean Terrace upstairs. And George’s Bar, on the middle level, offers a relaxed setting where the indoors and outdoors flow together.

George’s Blog

Spring Break 2013: Nashville & Memphis

Spring Break 2013: Nashville & Memphis

The South and Midwest are always tempting to me for a bunch of reasons, BBQ being one of them. So this year for spring break, instead of Mexico or Hawaii, I offered the family a trip to Nashville and Memphis. Not really knowing what they were in for, everyone agreed. Read More »

Cooking with Jonathan Waxman: A Benefit Dinner for Scripps Institute of Oceanography

Cooking with Jonathan Waxman: A Benefit Dinner for Scripps Institute of Oceanography

Jonathan Waxman and I have been friends for more than 20 years. After I participated in an Alex’s Lemonade Stand event at his NYC restaurant Barbuto two years ago, we began talking of a way to bring him to the West Coast to cook together again. We settled on a benefit for the Scripps Institute of Oceanography, preparing an intimate dinner for 25 people at my home. Read More »

Attending Oregon Pinot Camp: At Last!

Attending Oregon Pinot Camp: At Last!

For four years I’ve been trying to go to Oregon Pinot Camp (OPC), an event hosted by wineries in the Willamette Valley every year. They invite 270 wine buyers and industry people to come up and spend a few days getting to know them and what they do a little better. I think of it as a vacation-plus-educational research-plus-brainwashing booze fest for those of us connected to the wine industry, and thanks to the wonderful people at Elk Cove Vineyards 2012 was my year. Read More »

In The News

Nation's Restaurant News: Chef Trey Foshee highlights vegetables at George's at the Cove
10/22/12
San Diego Union Tribune: The Year in Review
10/25/12