George’s at the Cove TBL3
Domaine des Chambris – Cremant de Bourgogne Brut Champagne
Cured Local Halibut – Northern Divine Caviar, Cucumber, Avocado, Sorrel (Cucumber Sorrel Broth)
Razor Clam – Tangerine, Nasturtium Sorbet
Local Stone Crab – Summer Squash, Meyer Lemon Crab Broth (Black’s Beach Purslane, Cilantro Blossom)
Purple – Carrots, Kale, Potato, Mustard, Artichoke, Radish, Cauliflower (Beets, Radish Flour, Cabbage, Saba infused Mustard)
Local Spot Prawns a la Plancha – Roe Butter (Esplette Pepper, Wedge of Meyer Lemon)
House Bread and Butter
Pea Custard – Porcini, Crispy Wood Parched Wild Rice (Shaved Mushrooms in Lemon, Pea Tendrils, Roasted Porcini Base, Rice – cooked and dehydrated)
Squab – Mulberries, Wild Greens (Mulberry Jam, Lemon Jus, Nasturtium Petals, Woodland Sorrel, Sourgrass, Baby Fennel Frawns, Fennel Pollen)
Soft Egg – Morels, Shallot, Confit, Potato (Mustard Flowers, Mustard Seeds, Shallot Jam, Potato Foam)
Tai Snapper – Lemon Verbena, Spinach (Wilted Spinach, Verbena Foam, Lemon Blossoms)
Asparagus – Spring Garlic, Lemon (Garlic Flowers, Asparagus Roasted in Duck Fat)
California Lamb – Vindaloo, Sprouting Cauliflower, Yogurt
Citrus Sorbet – Avocado, Crème Fraiche (Fresh Avocado, Avocado Sorbet, Blood Orange, Grapefruit, Kumquat, Lime, Belgian Endive)
Americano with Biscotti
Chino Farms Strawberries – Cucumber, Coriander, Frozen Mezcal Meringue (Gelee, Compressed with Mezcal, Strawberry Ice Cream, Cucumber Granite, Compressed Cucumber, Coriander Cracker)
Del Maguey Santo Domingo Mezcal
Chocolate – Chino Farms Mint, Caramelized Bread Crumbs, Mint Ice Cream (Chocolate Cake, Chocolate Pudding, Chocolate Rocks, Pineapple Sage)
Described by the restaurant as “…an ongoing conversation about the lifestyle, ingredients and sense of place that is San Diego” it would be hard to describe a night in the hands of Chef Trey Foshee and our lone server, Mark, as anything else…except, perhaps, by adding a few superlatives about what an experience TBL3 truly is. From the gorgeous setting to the exceptional service then onward to the menu of items caught, picked, foraged, and farmed nearby TBL3 is not only a dialogue, but a cultivated three hour story about the space, the chef, and his ingredients – a story where inquiry is rewarded by education as tidbits emerge in an interwoven pattern while Trey’s flavors mingle on the plates before you; bright, balanced, bold, and fresh. From anecdotes about Chino Farms emerging as an entire plate of all things purple arrived as course four to a story (and sampling) of the origins of Mezcal before our final plate it would be very difficult to cite one specific plate or moment that stood out as the most memorable of the night (though courses 3-8 could all make a strong case) but taken as a whole TBL3 is simply a celebration of Southern California and a restaurant worthy of celebration.
