Trey Foshee is executive chef and partner of the mammoth George’s at the Cove, a three-story, three-concept beachside property in La Jolla, Calif. The Ocean Terrace on the roof and George’s Bar on the second floor both serve casual-dining food — entrée salads, burgers, and thousands of fish tacos every week. On the ground floor, at California Modern, Foshee does his own take on the cuisine of San Diego County. “I think one of the challenges of San Diego ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!