George is one of those gems that not too many people know about. Just yesterday while conversing with someone at Pain Perdue and then my Pilates instructor who is a foodie, I mentioned we were celebrating our 41st anniversary at George. Neither had ever heard of it. Too bad for them. We've been going there for years to celebrate very special occasions, especially in the summer. The added bonus it the outside seating.The food is arranged in first, second and mains and you can do multi-course tastings- vegetarian or regular, with wine pairings-which we have done. There is not an abundance of food, rather it is selectively arranged for taste combination and visual appeal. I like that because I can eat slowly and truly enjoy every morsel. So if you want big steaks, and huge portions, George is not for you. I decide to start with the lobster-cauliflower combination which is excellent. There are many elements carefully positioned that bring new insight into what eating might be. My husband begins with duck breast that is smoked and accompanied. He says it is the best he has ever eaten! He also enjoys his next course of lobster,amazed at the combinations that catapaults the usual delicious taste of lobster to something beyond just lobster. His main is ahi tuna beautiful perfectly and barely cooked with its own interesting nuanced vegetables on the plate. Mine is halibut, a circular portion with barely curry spatzlie and pea-sized tomatoes, carrots and such. I might have liked a touch of salt on the halibut just to enhance its flavour.Eating slowly, relaxing, seems to pay tribute to the well prepared food. Desert is a trio of meringue, ice cream, blueberry tarts and garnishes. Years ago, every plate at George offered an amazing trio of offerings but I assume that level of work was too labour intensive to maintain, like an artist doing three minis paintings on one canvas, all million dollar productions. We share the desert and wish we had opted for one each. Even with smaller portions we feel well sated and I actually prefer leaving a restaurant not feeling stuffed. One complaint might be the waiter who seemed to disappear for overly long stretches.However, the charming sommelier more than made up for that neglect as he was attentive, helpful and present.
We started with cocktails, my husband enjoying the gin combo. I had the "sour" lemon juice, amaranth combo that he waiter was obviously was not a fan of. The Austrian wine, Heinrich, also pleased my husband. We and a great 41st and as always, highly recommend George.
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