out and about: george's level 2 lunch

smoked salmon tartare: capers, shallot, lemon crème fraîche, jalapeño potato chips

It’s no secret that I adore georges, and have for years and years and years.

It always keeps me on my toes, changing by the season, different menus for different levels, and constant random specials.

Lunch and dinner have different highlights, so you are always assured to get your favorites, and new tastes. And, obviously, we have to go each and every time the menu changes.

Sorry. Not sorry.

Talk about worlds colliding. I’ve been working on a salmon tartare take on a bagel with all the toppings… shallots, cucumber, tomato, capers, cream cheese, lemon juice, chives, tobiko, etc. for a while now, as my kids are obsessed with all things bagels and lox. And, while I love all the things, i don’t necessarily love the bagel.

Guess what’s new on the menu? Salmon tartare. It was perfect. They used to have a salmon dip with similar flavors, but this one? It outshone everything. I’m going back for this one. Salmon, capers, shallot. Perfection on a potato chip. Great minds indeed!

kampachi sashimi: radish, pickled shiitake, puffed rice, black pepper ponzu

Holy moly. This is amazing. I first fell in love with raw fish and mushrooms at nine-ten. You’d think it doesn’t work. But. It. Just. Does.

So much so that I even developed my own pickled mushroom recipe that we often add to sushi night at home.

Georges kampachi (amberjack) was an absolute delight to eat. And in the words of the hubs? Nothing remotely fishy about this dish; you wouldn’t even know you are eating fish; it’s just like eating fresh if fresh could describe exactly what it tastes like. Perfection on a plate.

crab tostada: pickled cucumber, avocado, cilantro, sesame aioli

I was so looking forward to this after seeing chef masa posted it on instagram. I commented to him that I was coming in, just for this bite, and he let me know that it’s his take on a california roll.

And let me tell you… yes it is; if you took the california roll, and threw it on it’s end, turned all the flavors around and created a bite with all the best flavors, and with out the heaviness of rice.

Serving it as a tostada kept it light and flavor forward. Well done chef. Well done.

sorbet

We were surprised when they brought us out some sorbet before the next dish. Palate cleanser indeed.

And at the perfect time. Shout out to Mike. Georges always knows best. Even when you don’t know yourself.

fried chicken sandwich: thai coleslaw, cashew sauce, pickled fresno chili

Not pictured: the side of fries we had to order and devoured.

Perfect compliment to the perfect chicken sandwich. I mean, come on… thai coleslaw and cashew sauce?

I know I’m totally biased, but when everything is always on point, the service is always above par, and you feel like you’re hanging out dining with friends, what’s there not to love?

Each and every time they change the menu.

Stay tuned… you’ll never guess where we’re headed for valentines day… #winkwink