In 1998, George Hauer recruited Trey Foshee—newly-minted by Food and Wine Magazine as America’s Best New Chef—from Sundance Resort to take over the helm at George’s California Modern (1250 Prospect St., La Jolla). There’s no doubting that Hauer has been rewarded, as has San Diego. The restaurant has become one of San Diego’s signature fine-dining spots featuring Foshee’s unique take on California modern cuisine, which manages to merge farm-to-table ideals with a probing imagination.
Read more at http://sdcitybeat.com/food-drink/the-world-fare/george’s-california-modern-is-a-big-fish-in-a-big-pond/
