This Holiday, Show Your Good Taste

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Celebrating Sustainable Seafood

Celebrating Sustainable Seafood

Sustainable Seafood Week begins this Wednesday, April 18, and runs through April 25. Sustainable seafood is part of our overall philosophy at George’s. We’ve been choosing what we think of as sustainable species for a long time now, and always used our local species – white seabass, black cod, spot prawns, spiny lobsters, yellowtail, etc.
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Local Lobster Season: A Bust (Part 2)

This is a note I sent to all our staff last week. Because this is the second year in a row that we will not be able to offer our popular spiny lobster tasting menu, I felt it was worth sharing in a broader context. "The spiny lobster season recently opened and once again the local community is being priced out of the market..."
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Local Swordfish & Lobster Season: A Bust!

Local Swordfish & Lobster Season: A Bust!

What a strange year in San Diego. As if not having a summer was bad enough, now we are suffering the fallout of what happens when the water temperature never warms up: local swordfish and lobster season is a bust.
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FISH! Sustainable Seafood Week Kicks Off May 31st

FISH! Sustainable Seafood Week Kicks Off May 31st

Love seafood? Don't miss FISH! – a week of sustainable seafood events going on throughout San Diego May 31st through June 6th. Our menu at George's California Modern always includes a variety of sustainable seafood and we'll be offering a tasting menu of these dishes during the week.
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Sustainable Seafood. Just Try It!

Seafood is probably the biggest challenge for us at George's. Most people understand the seasonality of produce, and meat and poultry stay relatively consistent throughout the year. But, seafood is not only seasonal; most of it is harvested wild. Chef Trey talks about the importance of opening up your mind and your seafood loving palette.
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