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George Restaurant Restaurant Review: Executive chef Lorenzo Loseto creates everything from scratch in his open-concept kitchen, including all breads and pastries. Order the prix-fixe tasting menu --- three or four courses at lunch and five, seven or ten courses at dinner --- or choose à la carte from three categories. Starters include pine nut-dusted Dungeness crab made with chimichurri, and cobia sashimi accented by fennel salad and saffron couscous. From there, move on to cashew-crusted black cod with sweet, earthy roasted beets, or scallops with aged cheddar pastina and broccoli. Among entrée standouts are bison rib-eye, wild bass with lobster cavatelli and mint yogurt, and beef tenderloin. Vegetarian and vegan options are available, too. Finish up with a dessert or --- better yet --- a Canadian cheese plate. Abundant wine offerings span over 450 primarily limited production, local, organic and biodynamic selections, and may be enjoyed by the glass, bottle or via pairing. There’s also a tiny cocktail lounge at the entrance, perfect for after-work or pre-dinner socializing. Of note are its fresh-squeezed juices. The secluded outdoor terrace and garden in the back is one of the best in the city.