George Restaurant

POV - you’re peeping into our beautiful private dining rooms.

Behind the glass, before the doors open. This is where the
work happens - quiet, deliberate, and every single
day.

Before every service, the kitchen comes together.
This is where the evening actually gets built - dish by dish, detail by detail. Twenty-three years of doing it the right way.

Octopus. Cucumber. Fennel. Carpaccio.
Four ingredients, one plate. And everything you need to
know about how Executive Chef Lorenzo Loseto thinks
about food.

Rhubarb from — a great market day find that will make an appearance on the amuse-bouche of our new menu. 

Table 66 — a staple at GEORGE. Over the past 24 years, it’s been the setting for many proposals and special occasions.