For 25 years George’s at the Cove has been impressing guests with great food and atmosphere. “A big part of our philosophy is to focus on local and sustainable products and to keep it simple,” notes executive chef Trey Foshee. “I believe hard work, an open mind, and paying attention to how the flavors bounce off each other has been the secret to our success!” Recently, Foshee started offering a vegetarian menu. “Most of our dishes revolve around the produce anyway, so we decided to offer a separate vegetarian menu with six to eight appetizers and four to five entrees.” (858/454-4244, www.georgesatthecove.com) MARIA DESIDERATA MONTANA
