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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.

TBL3 Menus

TBL3 Menus

Caviar Seaweed Potato

Caviar Seaweed Potato

Purple Salad

Purple Salad

Trey Preparing Dry Age Carrots

Trey Preparing Dry Age Carrots

Local Spot Prawns Nectarine

Local Spot Prawns Nectarine

Trey Last Touch on the Wild Salad

Trey Last Touch on the Wild Salad

Poached Rabbit

Poached Rabbit

Spring Lamb

Spring Lamb

Lori Preparing Grilled Strawberry Sorbet

Lori Preparing Grilled Strawberry Sorbet

TBL3 - CALIFORNIA MODERN EXCLUSIVE

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Simply put, TBL3 is the definitive showcase of Chef Foshee's food philosophy.

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
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.”
view full article at chuckeats.com


Campechana
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.”
view full article at ulteriorepicure.com


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) Tuesday through Sunday evenings with a seven-day advance notice required. The cost is $170 per person for 12-to-14 courses, $250 with beverage pairings, plus tax and gratuity. Reservations are non-cancellable. Seating for TBL3 is 7:30 p.m. or prior.