out and about: george's summer '24

prosecco

We had the opportunity to sneak out and try some of the new dishes on george’s summer menu a few weeks back. Which, as you know, we love to do whenever new menu items come online. Someone’s got to take one for the team. Might as well be us.

This time we were greeted with glasses of prosecco and a “happy anniversary” one month early and days before my birthday. Not sure what happened there, but not complaining.

We did explain that it wasn’t our anniversary for a while, but we got to keep the drinks anyway.

salmon tartare: crème fraiche, preserved lemon, chives, pickled green tomato relish, house potato chips

I love how there is always some sort of salmon tartare on the menu, and yet every time it’s updated, it’s completely different, and absolutely just as delicious.

I’m totally having a creme fraiche summer, so this jut hit right. And the pickled green tomato relish? Yes please.

I could eat this all day, everyday, and have no complaints.

black pepper seared tuna: cherries, pickled fresno chilis, avocado, ginger, radish, yuzu ponzu

This was a jamie and avy dish, for sure. I prefer all raw to seared… just a personal preference. But those of us who like seared, loved it. Especially those of us whole love pepper. They were obsessed.

What I did love? The combination of tuna, avocado, cherries, ginger, chilis and radishes with a yuzu ponzu? Brilliant.

garlic herb focaccia bread: confit garlic, thyme, fennel pollen, tomato butter

So this almost tasted like a deconstructed grilled cheese and tomato soup situation. Minus the cheese. Which I am totally going to create in my next focaccia. But I digress.

This was excellent. And I now want to slather everything in my path with tomato butter.

corn cacio e pepe: summer corn, spaghetti, pecorino, black pepper

Not usually a huge pasta fan. But this pasta. So fresh. So bright.

The corn with the pepper? Corn with pasta? The creaminess of the egg yolk? Where has this been all my life?

Really hoping this will stay on the menu for a while… but i’m guessing as soon as the summer corn season is over it will be gone.

So go get it now.

wild isles salmon: peas, asparagus, king trumpet mushrooms, tartar-butter sauce

Just like the tartare, there is always some sort of salmon dish on the menu. Much to our kiddos delight.

It’s a pretty safe bet they’re ordering whatever tartare has ponzu, the focaccia, and the salmon dish. Each and every time. (Okay, sometimes it’s the burger, steak, or other fish… but generally speaking).

As always, the salmon was cooked perfectly. And absolutely delish.

And while neither jamie or I ordered the salmon for ourselves… it didn’t stop us from stealing each and every mushroom we could.

spicy tubetti: shrimp, white fish, calabrian chili, chives, bouillabaisse sauce

The spicy in the title? No joke.

This dish was definitely spicy. A little bit too spicy for my palate, which runs to the extra extra spicy if it’s horseradish, wasabi, or chinese mustard. I have a harder time with chilis.

And while I love calabrian chili oil, we found the flavor to be closer to sriracha. Assuming it was the blend of different ingredients? Whatever it was, the flavor profile was delish, the shrimp and fish perfectly cooked, and the pasta a perfect al dente.

Once again, a great meal from start to finish.