Pristine beaches, a thriving craft beer scene and surrounded by the ocean, desert, mountains and Mexico. San Diego should be top of your destination dream list for 2019 – coupled with a stay across the border in Baja California, Mexico. Savour editor Georga Spottiswood says these are the places you need to visit in her week-long San Diego feature. Check back each day to see another review and recommendation. Today, it’s George’s at the Cove California Modern.
A renowned chef, New American cuisine and dazzling ocean views: you’ll find all three at George’s at the Cove California Modern.
Chef Trey Foshee is leading the way when it comes to his experimental New American flavours.
“It was either cooking of surfing,” said the chef, who was born in Hawaii and raised in Ojai, California.
George’s at the Cove has three different restaurants within it and at California Modern, Trey is breaking new ground with his ideas.
“Everyone was doing the same thing, the same food, it was boring,” said Trey. “We wanted to change things. People were copying others rather than being inspired. In New York and Chicago there’s a lot of historical perspective which you can build on. San Diego did not have a background, a culture, so we started questioning what San Diego was to people, what it meant.
“To the traveller, it’s lifestyle, it’s casual, we go to the beaches. San Diego has many family farms, agriculture here is strong and there is incredibly good produce. “We wanted to reflect that on the menu.”
Tasting menus are the tradition at California Modern, where Trey and his team work their magic with dishes such as ossetra caviar (one of the most prized and expensive types of caviar from sturgeon which weigh from 50-500 pounds), coconut jelly and cauliflower puree. Thai snapper is served with hazelnut, hazelnut puree, watermelon and strawberry.
Food and service here is flawless.