Destined 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.
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A Quarter Century of Restlessness

Approaching our 25th anniversary, I am prompted to look back on the numerous landmarks that have helped define our operation over the past quarter century. When I reflect back on the early days of our existence, the driving force was survival.
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Star Chefs Congress

Last year I took some of the mixology classes and thought they were very interesting, with modern interpretations and twists on old cocktails, as well as some new ways of looking at this exciting field. I decided to bring Frankie along this year to help in his development as one of the most exciting mixologists in San Diego. As you will read in Frankie's article, I think he found some new inspiration for our Modern Bar cocktail menu.
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Reimagining George's at the Cove

Reimagining George's at the Cove

Flashback to 1984, the year George’s at the Cove opened. I had just purchased my first VCR. Computers were not an integral tool in business or personal use.

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