You'll find host and namesake George Hauer at his restaurant's door most nights; he greets loyal regulars by name, and his confidence assures newcomers that they'll leave impressed with this beloved La Jolla institution. Voted San Diego's most popular restaurant in the last Zagat Survey, George's wins consistent praise for impeccable service, gorgeous views of the cove, and outstanding California cuisine.

The menu, in typical San Diego fashion, presents many inventive seafood options, filtered through the myriad influences of chef Trey Foshee, selected as one of America's top 10 chefs by Food & Wine. Classical culinary training, Hawaiian ingenuity, and a stint at Robert Redford's Utah Sundance resort are among his many accomplishments. Foshee starts each day with a trek up to Chino Farms to select the evening's produce, which work their way into exquisite starters like the Jerusalem artichoke-and-leek soup. Mains combine divergent flavors with practiced artistry, ranging from the Neiman Ranch pork tasting (three variations of naturally raised pork) to roasted lamb loin and braised lamb shoulder with a spicy medjool date couscous and baby spinach. George's signature smoked chicken, broccoli, and black-bean soup is still a mainstay at lunch; they'll even give out the recipe for this local legend. As an alternative to dinner's pricey main courses, try the tasting menu, which offers a seasonally composed five-course sampling for $52 per person. The informal Ocean Terrace is upstairs.