[Georges on Fifth Restaurant
Restaurant Review
Georges on Fifth offers two things not common in the San Diego dining scene: dining in the company of San Diego’s elite and a twelve-ounce Prime Filet Mignon of Certified Angus Beef ®. The former takes the form of a vibrant mural of accomplished San Diegans adorning the restaurant’s two-story walls; the latter is one of the most exceptional cuts of meat in the city. Georges’ menu, with culinary highlights that include USDA Prime steak, day boat scallops, and the highest grade sushi, prioritizes quality ingredients highlighted by beautiful presentation. Factor in its unique location in a former gambling hall and saloon in the Gaslamp, elegant historic private dining rooms and Grammy-nominated pianist Tom Barabas performing on weekends, and you have one exceptional dining experience.
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| Date: | February.07.2009 | Name: | Stan |
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| Ratings: |  |
Title: | Would dine at G5 again. |
I visited G5 on Friday Feb 6th 09. I made reservations in the Wyatt room, and had a special request for the pianist to perform a certain song for me. The reservation request, (my first through this SDR website) went through without any hassles or hold ups, and within approximately one hour or less I had confirmation on the request from G5. I was sorry to hear that the pianist was no longer performing at G5, however they were in the process of trying to find a replacement so that I could hear my requested song while dining, (very thoughtful of them).
When I showed up, the hostess was very welcoming and polite, and not to mention she was extremely cute as well. I was also sad to see George did not greet us though. We were promptly seated at our table. The service then and through-out the rest of the night was great. First up was the bread and butter to hold us over. It was absolutely incredible. Small pieces of french bread with a light butter, it was so good.
Then we ordered Banko fried shrimp and a bowl of their seafood bisque soup as an appetizer. The seafood bisque soup was a bit overdone with the seafood portion I thought with large mussels, shrimp, and clams/oysters in the shell, however the flavor was good. The Banko friend shrimp were excellent, crispy and crunchy. Next, for our meals we ordered a bone-in Rib Eye, an 8 oz. prime cut Filet Mignon (not the certified Angus beef cut) and the Fettuccine Alfredo with Chicken, with baked potatoes and asparagus as sides. The Filet I had was very tender, although a smidgen bland in the flavor department. The cut itself was a very nice cut of beef however. The potatoes were nothing to rave about. Per my other guests, the Fettuccine Alfredo with chicken breast and bone-in Rib Eye were excellent.
As we were finishing our meals George made an appearance and greeted the guests dining at the table behind us, and spoke with them at length. As he finished speaking with them, he moved out of the Wyatt room and never spoke to us. We did not try any desserts, but they had a nice selection of after dinner drinks and desserts and a lot of them sounded delicious. My experiences were not bad by any means, just a few things left out that would of made the night and experience exceptional.
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