I recently discovered Georges, a sustainable seafood restaurant and raw bar in San Francisco’s financial district which is open for lunch and dinner. They feature happy hours daily, the most interesting is being their $1 oysters.
Georges menus showcase sustainably sourced fish and shellfish, naturally raised meats and local seasonal produce in a style that evokes the modern and classic eras of our city by the bay.
Classic dishes such as Ciopinno and Crispy Dungeness Crab Cakes can be found alongside dishes like Sea Bream Crudo and House Made Salumi, all made by Chef Michael Bilger, who has crafted a menu that includes some new renditions of classic San Francisco seafood dishes, house made pastas, naturally raised meats, hand made salumi and more.
Their restaurant is in the historic Fugazi Building and owner Jay understands ‘customer service,’ unlike a lot of successful restaurants who let that success get to their heads. 
Aside from their delicious happy hour oysters which includes glasses of wine of the day for $6, they also have a full menu which includes healthy appetizers such as their Warm Asparagus Salad, Speck, Poached Egg, Idiazabal Cheese served with Preserved Lemon Crème Fraiche, Little Gems Caesar Parmigiano Reggiano, Boquerones, with a Focaccia Crouton, the Grilled Artichoke Lemon-Caper Aioli, Dry Riesling Steamed Mussels with Smoked Bacon and Leeks (served with fries), Crudo of Albacore Tuna, Hearts of Palm, Garum, McEvoy Ranch Olive Oil with Meyer Lemon, Line Caught Hawaiian Ono Ceviche Citrus with Cucumber and Avocado, the fresh Dungeness Crab Cakes Remoulade served with Watermelon Radish or the Pizza of the Day.
Entrees include traditional Fish & Chips Alaskan True Cod, Local Wild King Salmon Salad, Avocado, Oranges, Pickled Watermelon Radish with an Orange Coriander Vinaigrette, Seared Hawaiian Albacore Tuna Warm Eggplant Salad, Saffron Aioli, Boquerones over Arugula.
They also have a fabulous Idaho Trout, or Buttermilk Smashed Potatoes, Almond Brown Butter and Sautéed Spinach.
Sandwiches include Crispy Soft Shell Crab Roll, Remoulade, Pickled Green Tomatoes, Piquillo Pepper, with BBQ Spice Potato Chips, Achiote Marinated Fish Tacos, Grilled Mahi Mahi, Cumin-Lime Slaw and Crema Cassera, or the Colorado Natural Beef Burger served with Parmesan Garlic Fries.
A thumbs up and a recommended try next time you’re in the San Francisco Bay Area.
Renee Blodgett is the founder of We Blog the World. The site combines the magic of an online culture and travel magazine with a global blog network and has contributors from every continent in the world. Having lived in 10 countries and explored nearly 80, she is an avid traveler, and a lover, observer and participant in cultural diversity.
She is also the CEO and founder of Magic Sauce Media, a new media services consultancy focused on viral marketing, social media, branding, events and PR. For over 20 years, she has helped companies from 12 countries get traction in the market. Known for her global and organic approach to product and corporate launches, Renee practices what she pitches and as an active user of social media, she helps clients navigate digital waters from around the world. Renee has been blogging for over 16 years and regularly writes on her personal blog Down the Avenue, Huffington Post, BlogHer, We Blog the World and other sites. She was ranked #12 Social Media Influencer by Forbes Magazine and is listed as a new media influencer and game changer on various sites and books on the new media revolution. In 2013, she was listed as the 6th most influential woman in social media by Forbes Magazine on a Top 20 List.
Her passion for art, storytelling and photography led to the launch of Magic Sauce Photography, which is a visual extension of her writing, the result of which has led to producing six photo books: Galapagos Islands, London, South Africa, Rome, Urbanization and Ecuador.
Renee is also the co-founder of Traveling Geeks, an initiative that brings entrepreneurs, thought leaders, bloggers, creators, curators and influencers to other countries to share and learn from peers, governments, corporations, and the general public in order to educate, share, evaluate, and promote innovative technologies.
