If you’ve ever wondered what San Diego might taste like, you’ve just found the answer.

At George’s, we’ve always wanted our guests to experience and enjoy the restaurant on their terms. No dress code. No split charges. If you want your halibut unseasoned with a side of steamed carrots, we’ll make that happen for you. This is a very different philosophy than a Michelin three-star restaurant that must control their environment as tightly as possible to execute at the highest level.

But what would happen if we did just that? If we controlled our environment, could we execute at these lofty heights?

We decided to put ourselves to the test when asked by accomplished food blogger ChuckEats (chuckeats.com) to create a tasting menu for him and his friends. He liked it enough to come back and ask Chef Trey to “go for it,” which resulted in a third return visit with fellow blogger The Ulterior Epicure (ulteriorepicure.com).

TBL3 (“Table Three”) was born
out of these experiences.

This is not a meal for everyone. It requires us to use all of our skills and creativity to bring you an experience that could not happen anywhere else. And it requires you to put yourselves in our hands for the evening – there are no choices, no substitutions. This is not an experience that follows a guideline; it does not necessarily include luxury ingredients. Our goal is to encapsulate an experience of time and place. TBL3 is an ongoing conversation about the lifestyle, ingredients and sense of place that is San Diego.

To gain a better understanding of what you’ll experience with TBL3, we invite you to read the following blog posts:

Charred Eggplant
zucchini, fennel, saffron
tomatoes, ricotta dumpling

“Vegetables and seafood feature prominently throughout, the quality of the raw product always emphasized and respected. Textures are deliberate and thought out, sometimes across courses. Greens are used judiciously to accent, flavor and tease out structure. Umami is used effortlessly to wonderful effect. The tyranny of the protein is not entirely absent but vegetables are used to much more dramatic effect than most menus. Mexican nods are present, Chinese inflections exist, and a Japanese undercurrent runs throughout; not unlike the melting pot of San Diego.”

chuckeats.com, June 27, 2011

Campechana
raw spot proawns, octopus, snapper, abalone, scallops, uni

“At its best, Foshee’s food was simple and precise, an efficient expression of the abundance that surrounds him. He celebrated ingredients in their natural state, like ribbons of raw squash curled around oven-dried tomatoes and showered with herbs, a summer blossom from the farm. It’s exactly what you think it’d taste like, only fresher, more fragrant.”

ulteriorepicure.com, July 19, 2011

If you’re interested in reserving a TBL3 experience, call Kristine Fogarty at 858.454.4244. TBL3 is available for six people maximum (two minimum) on Tuesday, Wednesday or Thursday evenings with a seven-day advance notice required. The cost is $180 per person for 12-to-14 courses, $260 with beverage pairings, plus tax and gratuity. Reservations are non-cancellable. Seating for TBL3 is 8:00 p.m. or prior.