Georges

About Georges

From the fish we choose each day from San Francisco family operated seafood distributors or devoted artisan fisheries, 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 daily to showcase what's seasonal and available, choosing organic, sustainable ingredients whenever possible. Then we prepare them simply so their true flavors shine through.

Our restaurant in the historic Fugazi Building features full lunch and dinner, and a raw bar. We also invite you to join us in the late afternoon for cocktails, wines or draft beer.

Our Food

You'll always find certain signature dishes on our menu: golden pan fried oysters, steamed clams with different dipping sauces, calamari with our special spiced batter, and our lunchtime fish and chips. Other offerings are based on what's available, like our ceviche made with seasonal fish and our ever-changing daily specials. We also have a different meat or poultry entree on the menu each day, depending on what local farmers have to offer.

Our Environmental Ethics

At Georges, our commitment to sustainability extends far beyond your plate. We built our kitchen with energy-efficient equipment and designed our dining room with fixtures made from reclaimed old-growth wood. The tables are made of reclaimed Asian rosewood flooring and other wooden fixtures you see are fabricated from redwood recycled from vintage wine tanks, olive tanks, barns and bridges.

We crush shells from our raw bar into fertilizers for our farmers. We are planning an organic garden on our roof, with herbs, vegetables, and a beehive or two. We even use a certified green web host.

As a green business and advocate for sustainable food organizations, Georges aims to enlighten and inspire our customers and the larger community with our dedication to environmental responsibility.

Sustainable Seafood: Fish for the Future

We love seafood, and we know you do, too. That's why we serve only seafood that has been fished or farmed in a way that protects the environment and allows the fish population to keep growing.

We once thought that the ocean would supply us with an endless amount of seafood. But today we know that many fish species are threatened by overfishing, overconsumption, or certain fishing techniques. If our habits don't change, major fish types may become extinct in about four decades. Alternatives exist and many fisheries and associated industries are working to improve the situation. In addition, consumers can make an impact, just by choosing one type of seafood over another.

Since we want you to know as much as we do, we're happy to provide you with the latest Seafood Watch pocket guide so you can choose ocean-friendly fish wherever you dine. Because loving seafood means making choices that support healthy, abundant oceans for years to come.

Elias Bikahi, Owner/Chef

I moved to San Francisco from Lebanon at 18 to attend college at the University of San Francisco. Although I earned a degree in Applied Sciences and Business, it was my after-school job -- working in the kitchen at Lalime's in Berkeley -- that set the course of my future.

My first job in the restaurant industry was as manager and eventual part-owner of Le Carousel, a cafe on Pier 39, where I built a clientele that included as many locals as tourists. I left in 1996 to open Caffe Sapore, a European-style cafe in North Beach. In 2006, I added Cafe Nook on Russian Hill, a cafe and lounge fusing Mediterranean and Californian flavors. I continue to operate both cafes as well as a catering business. In addition, I am a former partner in Valentina Ristorante in Bernal Heights, where I helped develop a seasonal menu based on the cuisine of Liguria in Northern Italy.

All of my restaurants have focused on cooking that's flavorful because it's simple, fresh, and the highest possible quality. Georges takes that philosophy to the next level, melding my passion for perfect seasonal ingredients with my commitment to a healthy, sustainable way of doing business. I want my customers to feel like they're an integral part of the experience by enjoying what's available and feeling good about it.

Amanda Hamilton, Executive Chef

My passion for food started at a young age. After working in the industry most of my life, I made the decision to pursue a career in the field I love most.

I graduated from Le Cordon Bleu California Culinary Academy where I spent time honing skills needed to become a great chef. After graduation I worked on combining my Pacific Northwest heritage with the tastes of the city I love to live in. San Francisco has impacted my life greatly, and now I am glad to say I will have had a chance to add my own flavor to "The City by the Bay".