Riviera Magazine: Trey Foshee Listens to Vegetarians

From slow food for carnivores to restaurants' casual affairs, three trends rock S.D.

Trey Foshee listens. When vegetarian regulars said they felt slighted by San Diego's top gourmets, the George's California Modern chef created not one, not two...but 14 leaf-eater plates (plus some vegan). His is the first high-end dining room in S.D. to do it. The best? His winter tabbouleh and butternut squash risotto with poached apples and feta salsa verde.

—Riviera Magazine

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