Posts by April Johnson
Luna-Mulligan Wedding Reception
Style Me Pretty recently featured a story on the Luna-Mulligan wedding and reception. We loved playing host to Elle and Brenden's celebration and thought we'd share an excerpt from the beautiful bride.
Read MoreThree Hours in Portland
A Typical Fabulous Sunset at George's at the Cove
Summer is high season for the Ocean Terrace and our bartender Mischa Wright took this great timelapse video of the setting sun from the Ocean Terrace.
If you want a hard-to-get reservation at San Diego's most popular outdoor restaurant, just let us know you are a Table of Friends member when you call. We'll do our best to get you a spot!
A New Level of Green
This week marks the 41st annual Earth Day, which is now celebrated by over one billion people in 192 countries around the world. That’s pretty humbling. Here at George’s we’re celebrating our own recent milestone in what has been a decade-long journey toward greater environmental sustainability for our business.
Read MoreHow I Ate My Way Through San Francisco
So George goes to South Africa on safari and to wine country, Trey goes to Paris with a fellow chef and I go…to San Francisco – one of my favorite cities. I just love this place. It’s beautiful. It’s a short plane ride. The shopping is great. And the dining is fantastic.
Read MoreBest Reinvented Classic – George's "Fish Tacos"
On a recent episode of "The Best Thing I Ever Ate" on Food Network, Aaron Sanchez had this to say about the fish tacos in California Modern – "They have taken the whole fish taco concept and taken it to the next level...best reinvented classic I've ever had."
Read MoreA Lesson in Beer
Each month we hold a class taught by one of our staff members – some are mandatory, but most are not. We then test our bartenders, cocktail servers, food servers, hosts, bus-people and food-runners accordingly. This month the topic was beer. We just changed some of the handles (draft beers) and wanted to educate the staff on these great new products.
Read MoreObservations & Themes from New York City
We just returned from our strategic planning trip in New York City. In reflecting about what I got “thematically” from the trip, it is this: the pure lack of humility and over-abundance of confidence (deserved) is actually what makes New York City the Mecca of dining.
Read MoreIn short... Biodynamic Wine
If a table asks what biodynamic wine is, how much do they want to know? How much time do we have to devote to the answer? And how much does this guest care? All part of the decision making process when a guest stops us to ask us a question. The basics follow.
Read MorePart of the Solution...
It was the food issue - choc full of good stuff for folks who care about food. The cover had Jamie Oliver, a chef I respect and even follow on Twitter, with a nice headline about his involvement in helping America's most obese county's school lunch program.
Read MoreNon-traditional Wine Guy
If you are not familiar with Wine Library TV, you should check out these podcasts. He has almost 900,000 people following him on Twitter!
Read MoreMaureen Clancy Article
Nice walk through the last 30 years of the restaurant scene in San Diego by well known and respected critic, Maureen Clancy.
Read MoreDestined to Serve
I often say that I was built for this business. When I was 11 years old, I spent my paper route money on pens and order pads, and I’d make my little sister play “restaurant” with me. I would set the table, take her order, hang the order up in the kitchen, cook it, serve it, do the dishes, and beg her to let me do it again. I was fascinated with the idea of being a waitress, wondering how in the world servers could memorize all those table numbers! It seemed like such fun.
Read MoreRemembering 25 Years: Q&A with George's Staff
Q: Describe your most memorable moment at George’s at the Cove? A: “I started working at George’s at the Cove in 1985 (1984 would have been too Orwellian to suit me). My most memorable moment was my job interview with George. He asked me how long I planned on working at the restaurant and I said I would stay until our lease ran out.
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