Our second course followed after a nice fifteen minute break. I had the Sea Scallops with aged cheddar pastina (tiny pasta) and broccoli while my partner had the Beef Short Ribs with citrus spaetzle and parsley gel. Once again, we both had dishes that surpassed our expectations. My scallops with the pastina was a great combination and my partner’s short ribs were divinely tender and loaded with flavor. By the time we finished our second course, we surrendered saying we needed some time before we could enjoy our third course.

This gave us enough time to discuss what we had experienced so far. I was afraid that if our last course was anything like we’d experienced so far, I would run out of adjectives and ways to praise what we were experiencing!



Finally, our third (and no, this was not our last!) course was served. I had the Beef Tenderloin with potato parsnip puree and shitake jus and my dining companion , the Bison Ribeye with cauliflower puree and goat cheese. Ok, who knew beef tenderloin could be so tender? I know I’ve written before about a cut of meat “melting in my mouth” but this time, it seemed like that is exactly what happened! If I could be guaranteed a cut of beef like that every time I’d happily give up all other meats. The bison was excellent as well. I can’t rave about it as much as I can about the beef, but had I received that (and never tasted the tenderloin) I would have been just as pleased. Indeed, the tenderloin was the big hit of the night for me.

Review of George Restaurant continues, click here.