Top 10 Seafood in Financial District – No.3 – Georges – US

Top 10 Seafood in Financial District – No.3 – Georges – US


Top 10 Seafood in Financial District – No.3 – Georges – US

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Categories: SeafoodAmerican (New)Live/Raw Food 

415 Sansome St
(between Sacramento St & Commercial St)
San Francisco, CA 94111
Neighborhood: Financial District

(415) 956-6900

map1

 

Health Score: 
100 out of 100
Hours:
Mon-Fri 11 am – 9:30 pmSat 5 pm – 9:30 pm

Good for Kids:

 NoAccepts Credit Cards:

YesParking:

StreetAttire:

CasualGood for Groups:

Yes

Price Range:

 $$$ Takes Reservations:

YesDelivery:

NoTake-out:

YesWaiter Service:

YesOutdoor Seating:

YesWi-Fi:

FreeGood For:

Lunch, Dinner

Alcohol:

 Full BarNoise Level:

AverageAmbience:

TrendyHas TV:

YesCaters:

NoWheelchair Accessible:

YesDogs Allowed:

No

ABOUT GEORGES

From the fish we choose each day from San Francisco family operated seafood distributors , to the vegetables grown for us by Bay Area farmers, everything we serve at Georges Restaurant is fresh because it’s local. We change our menu frequently to showcase what’s seasonal and available, choosing organic, sustainable ingredients whenever possible.

MICHAEL BILGER, CHEF

chef

Chef Michael’s experience with the restaurant industry began humbly, bussing and waiting tables at greasy spoons while attending college in Southern California, where he grew up. But even with this modest introduction, Bilger was hooked on the frenetic energy of the restaurant industry. So when he became restless with his studies and humdrum suburban lifestyle, he decided to make two moves; one from the San Fernando Valley to San Francisco and the other from the dining room to the kitchen.

Michael was lucky enough to start the first culinary chapter of his career under the tutelage of Carlo Middione at San Francisco’s Vivande Porta Via. Vivande was a perfect fit for Michael, as the Southern Italian cuisine of Middione was an affirmation of the soulful and delicious food of his Sicilian nana, Angeline, who had first introduced Bilger to the pleasures of the table and the joy to be found in the sharing of their creation. Chef Carlo recognized Bilger’s connection to his cuisine and promoted Chef Michael to lead the kitchen at Vivande after only eighteen months .

Michael was then recruited by Chef Brian Whitmer and Ed and Mary Etta Moose of the landmark Moose’s restaurant in North Beach. Whitmer, who had garnered several SF Chronicle 3 star reviews and “Best New Restaurant in America" from Esquire magazine, was looking for someone to bring an authentic fresh pasta program to Moose’s. Whitmer was impressed by the young Chef, and his experience at Vivande. So he brought him on board as Sous Chef, and here Bilger began to develop a style incorporating the traditional Italian cuisine he had learned from Carlo with a more contemporary California approach.

When Whitmer left Moose’s in 2000 to open the Lodge at Sonoma, he brought Bilger along with him as Chef de Cuisine at Carneros Restaurant. A subsequent construction delay on the hotel afforded Michael the opportunity to further hone his craft with James Beard award winning Chef Nancy Oakes at Boulevard in the meantime. But it was at Carneros that Michael began to develop his own culinary style, focused on the ingredients obtained with relationships from area farmers, artisans and winemakers. When Whitmer left the hotel in 2002, Bilger took over as Executive chef, garnering numerous accolades including the Award of Culinary Excellence from Renaissance Hotels and an invitation from the James Beard House as a featured guest Chef.

In 2005, the Big Island of Hawaii came calling, when Kukio Beach and Golf club, one of the country’s most exclusive and elegant private clubs tapped Bilger as Chef de Cuisine. Here, Michael further continued his understanding of the source of his ingredients. He accessed the small closed system aquaculture products of the islands unique Natural Energy Laboratory, learned first hand about the challenges and successes of the nations most well preserved fishery, and created new relationships with small farmers. In 2008, Michael took over as Executive Chef at Kukio, where he oversaw two separate restaurants with menus changing on a weekly basis.

In 2010, Bilger and his family decided it was time to come home for good. To Bilger and his wife Nicola, there was no other place that they felt as at home personally and professionally than San Francisco. After a stint working with Celebrity Chef Tyler Florence at his flagship restaurant, Wayfare Tavern, Bilger joined the team at Georges. Here, Chef Michael continues to value the source of his ingredients and showcases their natural flavors, this time focused extensively on sustainable seafood, preparing them in flavorful, approachable and well balanced preparations.

Menu for Georges

Appetizers

 

Fresh Florida Rock Shrimp Ceviche

Grilled tomato salsa, cucumber, avocado

  • $14.00

Crudo Of Arctic Char

Cucumber-lemon relish, pickled radish, gin, creme fraiche

  • $17.00

Pan Fried Dungeness Crab Cakes

Remoulade, watermelon radish

  • $16.00

Dry Riesling Steamed Mussels

Smoked bacon, leeks

  • $16.00

Gulf Shrimp In Shell

Peroni beer, smoked paprika-garlic butter grilled lemon

  • $16.00

Polenta Crusted Calamari

Meyer lemon-basil aioli

  • $12.00

Duroc Pork And Range Raised Veal Meatballs

Romesco tomato sauce

  • $10.00

Chef’s House Made Salumi

Crescenza cheese, apricot mostarda

  • $16.00

Soup, Salads, Etc.

 

Heirloom Tomato And Di Stefano Burrata

Red and white corn, corn lettuce, crispy onions, smoked salt

  • $13.00

Little Gem Caesar

Parmigiano reggiano, boquerones, focaccia crouton

  • $12.00

Grilled Artichoke

Lemon, caper aioli

  • $12.00

Pasta

 

House-made Dungeness Crab Ravioli

Saffron orange butter sauce

  • $12.00
  • $20.00

Fresh Paparadelle

Sonoma duck ragout, parmigiano reggiano

  • $19.00
  • $11.00

Bucatini, Albacore Tuna Confit

Zucchini, calabrian chili, castelvetrano olives, bread crumbs

  • $19.00

Ship & Shore

 

Red Meat Idaho Trout

Buttermilk smashed potatoes, almond brown butter, sauteed spinach

  • $20.00

Line Caught Alaskan Halibut

Charred scallion grits, chanterelles, favas, corn nage

  • $28.00

Grilled Line Caught Albacore Tuna

Roasted pepper risotto, eggplant agrodolce, salsa verde

  • $25.00

Day Boat Scallops And Chorizo

Sun choke puree, grilled asparagus, green garlic creme fraiche

  • $29.00

Fulton Valley Chicken Breast And Confit

Romano beans, cipollini, garlic mashed potatoes, amantillado jus

  • $21.00

Natural Beef Rib Eye

Heirloom tomatoes, crispy fingerlings, blue cheese butter, nicoise olive jus

  • $34.00

Oysters & Crustaceans

 

Oysters

Rose mignonette, local oysters

Each $2.50
Premium Oysters (eac… $3.00

Alaskan Snow Crab Claws

Louis sauce, drawn butter

  • $16.00

Fruit De Mar Plateau

(1 doz. choice of oysters), crab claws, rock shrimp ceviche

  • $45.00

Desserts

Add Fresh Berries $3.00

Citrus Semolina Zeppole

Warm gianduia ganache

  • $7.00

Fennel Pollen Panna Cotta

Sicilian lemon honey caramel, fresh berries

  • $7.00

Caffe Affogato

Equator double espresso, tahitian vanilla bean gelato

  • $7.00

Congelata Della Darine

Petite dessert of white peach sorbetto with moscato d’asti

  • $5.00

Fiorello’s Artisan Gelatos

Choose up to three flavors; tahitian vanilla bean, stracciatella, zabaglione, espresso, pistachio, valrhona chocolate, strawberry. gelato toppings: cocoa nibs, hazelnut praline grains, candied ginger, warm gianduia ganache, brandied cherries, sicilian lemon flower honey, maldon sea salt, arbequino olive oil

$6.00
Toppings (each) $0.75

Fiorello’s Artisan Sorbettos

Choose up to three flavors; meyer lemon, apricot chardonnay, raspberry zinfandel, belini(white peach and prosecco)

  • $6.00

What’s Popular Here?

Oysters

Jean P. This is a nice, quiet place in the Financial district. We had a wonderful server. The food was… Read more

Day Boat Scallops And Chorizo

Mel L. wow. So glad that I finally went to this Restaurant! I started my night with a glass of: Anderson… Read more