George’s at the Cove menu is back in focus with the reopening of the Ocean Terrace in La Jolla. George’s at the Cove reopened the rooftop after a three-month remodel, keeping the same mesmerizing ocean views while updating the space with new flooring, glass walls, heaters, and lighting.
This visit turned into one of the best meals I have had this year. As you walk up the steps to the Ocean Terrace at George’s at the Cove, the view opens up all at once. You go from the street to a wide, unobstructed view of La Jolla Cove and the Pacific Ocean. The new glass panels make it even more seamless, so nothing breaks that line of sight.
A Closer Look at the George’s at the Cove Menu
I have been dining here since the rooftop first opened in 1991, and the George’s at the Cove menu still reflects a strong mix of seafood and seasonal California dishes. The kitchen is led by Trey Foshee, along with Executive Chef Masa Kojima.
Trey Foshee has led the kitchen at George’s at the Cove for more than two decades as Partner/Chef, shaping the direction of the George’s at the Cove menu with a focus on seasonal California cuisine and seafood. He was named one of Food & Wine Best New Chefs in 1998.
Working alongside him is Executive Chef Masa Kojima, who plays a key role in day-to-day kitchen operations and execution of the George’s at the Cove menu. Together, they lead a team that maintains the restaurant’s long-standing reputation in La Jolla.
George’s at the Cove Menu Highlights from the Ocean Terrace
Appetizers
On our recent visit, the George’s at the Cove menu started strong with burrata paired with artichoke, green olive tapenade, and smoked garlic on sourdough. The grilled Spanish octopus followed, served with green harissa, fingerling potatoes, and red pepper aioli. Both dishes highlight the balance of bold flavors and clean presentation found across the George’s at the Cove menu. And both were delicious. Yes, I’d order both again.
Mains
Seafood remains a key part of the George’s at the Cove menu. The Hokkaido scallops came with mussels, clams, shrimp, and vegetables in a green curry with coconut risotto. The dish had depth, and the scallops were seasoned and cooked beautifully. The Wild Isles salmon was another excellent recommendation. It was served with asparagus, sunchoke, frisée, and a green garlic tartar sauce.
Desserts
Dessert was just as spectacular on the George’s at the Cove menu. The sticky toffee cake with caramel sauce and olive oil ice cream was rich, and the guava panna cotta with coconut rice pudding is a lighter option with clean tropical flavors from the guava.
San Diego has plenty of coastal dining, but very few restaurants bring together this level of ocean view, food quality, and service in one experience. George’s at the Cove stands out because it delivers on all three. The setting above La Jolla Cove is hard to match, and when that view is paired with a well-executed menu and consistent service, it creates a reason to keep coming back.
