My wife and I have visited George's around 30 times over the last few years. We call it our happy place. It's where we go for almost every anniversary, New Year's Eve, and the occasional weekend brunch. When you keep choosing the same restaurant for your most important nights out, that says something.
One thing to know before you go: parking can be tricky. George's is almost always packed, so the main lot fills up fast. But they've either bought or leased the parking lot at the building next door, which helps. There's also a narrow driveway next to the fence that leads to a rear parking lot. It's easy to miss if you don't know it's there.
We actually met George himself at his sister restaurant, Pearl & Horn. He seemed shy and humble, but clearly pleased that we kept coming back. That kind of genuine hospitality says a lot about a place.
Expect to spend about $75 per person, or around $125 with a couple drinks. It's not cheap, but you're paying for consistently excellent food in a warm atmosphere.
The Service
Before I get into the food, I want to talk about the staff. George's has some of the most polite and well-trained servers I've ever encountered. They know the menu inside and out, they're attentive without hovering, and they genuinely seem to enjoy their work. There's been no circumstance where I've tipped less than 20%.
We rarely wait long for anything. Drinks arrive promptly. Food comes out when it should. And when we have questions about a dish, the servers can actually answer them. That might sound basic, but it's surprisingly rare. I suspect that sampling the dishes is part of their onboarding process.
The consistency extends to the kitchen too. Over 30 visits, we've had maybe one or two dishes that were slightly off. That's remarkable. Whatever systems George has in place back there, they work. The lamb chops taste the same whether we visit in January or July. The ribeye is perfectly cooked every single time. That kind of reliability takes serious discipline and training.
I've lost count of how many restaurants we've stopped visiting because the service was inconsistent or the kitchen couldn't replicate a dish we loved. That's never been a problem at George's.
The Appetizers
Bone Marrow
My wife pushed me to try this one. I was hesitant because it sounded odd and I'd never had it before, but I'm glad I listened. This dish delivers enormous amounts of rich flavor. Paired with artisan bread and bacon onion jam, you could honestly leave the restaurant satisfied having ordered just this - however you wouldn't be quite full yet.
One note: George used to serve four bone marrows, but dropped to two during Covid, (presumably due to supply chain issues) and now serves three. Three is a tough number to split on a date. George, if you're reading this, bump it back to four please!
George's Fries
It's rare that we visit and don't order these. French fries loaded with andouille sausage, cremini mushrooms, parmesan, feta, rosemary, and sea salt. Served with curry ketchup, basil aioli, and chipotle aioli. This is one of the most satisfying finger-food experiences you'll find anywhere.
The basil ailoi is incredeible - plan on ordering a second rammekin of this, it's worth it.
Crispy Artichokes
Lots of flavor packed into a simple appetizer. I come back to this one regularly.
Heirloom Tomato + Burrata
My wife's favorite. Burrata with yellow and red tomatoes, 18-year aged balsamic, basil oil, and toasted artisan bread. A beautiful way to start dinner.
Cheese Board
Three gourmet cheeses with toasted artisan bread, mustard, lavender honey, fresh berries, nuts, and olives. The serving size is a bit light, but the sauces and honey make it delicious. Add charcuterie for $10 if you're hungry.
Sweet Potato Bisque
Typically the soup of the day, with its sweet and savory flavors that will warm the inside of your soul.
The Others
The Mini Crab Cakes were tasty but didn't have that burst of flavor I've come to expect from George's. The Sweet Bacon Brussels and Petit Kale Caesar are both competent and well-composed, but nothing that made me feel like I had to order them again. The Beef Carpaccio is enjoyable but mild. I'm more of a bold flavor person, so I've only ordered the Beef Carpaccio once.
Brunch
Savory Bread Pudding Benedict
This is hands down one of the best brunch items I've ever had. The biscuit and baguette bread pudding is made with bacon, leeks, thyme, and gruyère cheese, topped with perfectly poached eggs and a rich chive cayenne hollandaise that adds just the right amount of heat.
The bread pudding base is savory, rich, and has an incredible depth of flavor. It's not too heavy, but substantial enough to keep you satisfied. The hollandaise is the perfect complement - creamy with a subtle kick from the cayenne. Served with your choice of mixed greens salad, grits, or hand cut rosemary sea salt fries.
If you're going to George Bistro for brunch and you only order one thing, make it this. You won't regret it.
Quiche
Parisian ham, bacon, and sharp cheddar baked in a buttery puff pastry shell. Simple, satisfying, and consistently good. I've ordered this a handful of times and it never disappoints.
Garden Omelette
Loaded with grilled asparagus, spinach, red bell peppers, mushrooms, caramelized onions, and goat cheese. This one is still on the list of menu items I want to try.
Coastal Omelette
Crab, blackened shrimp, tomatoes, chives, and gruyère, topped with avocado cilantro lime jalapeño sauce and fresh pico de gallo. This one packs serious flavor. The seafood is fresh, and that avocado jalapeño sauce brings everything together perfectly. If you like bold breakfast flavors, this is your dish.
Short Ribs Mac + Cheese
Orecchiette pasta with sharp cheddar, mozzarella, and creamy alfredo sauce, topped with 48-hour braised short ribs. This is comfort food taken to the next level. The combination of cheeses makes this ridiculously rich and satisfying, and the noodles seem to be cooked fresh to order - not stored under a heat lamp.
Crab Cakes Eggs Benedict
Lump crab cakes topped with poached eggs, grilled asparagus, and that excellent chive cayenne hollandaise. The crab cakes are tender and packed with flavor. This is a more indulgent option, and well worth it if you're in the mood to treat yourself.
Lobster Eggs Benedict
Butter poached lobster over an English muffin with poached eggs and tarragon hollandaise. It's as luxurious as it sounds. The lobster is cooked perfectly, and the tarragon hollandaise adds an herbal note that elevates the whole dish. Expensive, yes. Worth it? Absolutely.
The Main Courses
Ribeye Steak Frites
If you can only visit George's once, get the ribeye. A 16oz split bone-in CAB ribeye topped with herb butter, served with hand cut rosemary sea salt fries. I've ordered this four times and every single time I receive a consistent, excellent steak. My wife does a great job reproducing steaks at home, but this one stands out. You will never be disappointed by this dish.
Short Ribs + Mushroom Ravioli
I adore this dish. 72-hour braised short ribs with wild mushroom parmesan ravioli, demi-glace, and cream sauce. The raviolis are small and typically served four at a time. Honestly, I could eat a dozen of them without any issue. But the flavor? Outstanding.
Pomegranate Grilled Lamb Chops
One of the most reliable mains on the menu. Spiced Border Springs lamb chops glazed with pomegranate molasses, served with cauliflower puree, crispy broccolini, gremolata, toasted pistachio, and pomegranate arils. I've never regretted ordering this.
Chili Citrus Glazed Duck
This one is outstanding. White pekin duck breast with carrot ginger puree, roasted tricolor carrots, kohlrabi, and an apple fennel salad with lemon dressing. I've ordered it about three times over the years and never regretted it.
Filet Mignon
Order this medium rare. An 8oz sous vide filet with black garlic dolce gorgonzola Amish butter, crispy parmesan garlic fingerling potatoes, and grilled asparagus. Make sure to grab some of that gorgonzola butter on each bite. Amazing.
Seared Scallops
Absolutely delicious. Four seared scallops served over creamy butternut squash and rice grit risotto with sage and walnut brown butter. My only complaint? I'd love to see six scallops on this dish. At that price point, it would be a better value and I'd order it more often.
Grilled Duroc Pork Chop
Another reliable George's main. A 14oz Duroc pork chop with a spiced espresso rub, served over mascarpone parmesan yellow stone-ground grits and sautéed Swiss chard with bacon. Never disappoints.
Local Catch (Snapper)
The most competent and reliably healthy dish I can think of. Seared local snapper with sautéed Swiss chard, carrot emulsion, roasted delicata squash, cilantro scallion salad, pumpkin seeds, and chermoula sauce. I've ordered it twice over the years and it's about due for me to order again.
Alfredo Pappardelle
A fantastic carb-heavy main. House made pappardelle with creamy alfredo sauce, wild mushrooms, white truffle oil, parmesan, and scallions. I've ordered this probably three times, particularly when I'm hungry. It's heavy and it'll fill you up quick. Comes with chicken, shrimp, or salmon, and I always default to the shrimp.
The Drinks
George's has at least one top-shelf mixmaster on staff, and it shows. Every cocktail we've ordered has been a journey of flavor. These aren't your standard vodka sodas or gin and tonics. Each drink is thoughtfully constructed with ingredients you don't see everywhere.
We've tried nearly all of them. Here's the rundown:
Luba's Favorite – Haven't tried this one.
Blood Orange Margarita – A margarita with deep complexity. The blood orange adds tartness, the vanilla smooths it out, and the Tajin rim gives it a spicy, salty kick.
The Earl of Apricot – Light and floral with a touch of sweetness from the apricot. Perfect if you enjoy tea-forward cocktails.
Cinders + Cider – Smoky and autumnal. The mezcal gives it that campfire quality while the cider keeps it approachable.
Under the Mistle-Tallow – Probably the most adventurous drink on the menu. Savory, smoky, and unlike anything you've had before.
Burnt Fashioned – A twist on the classic Old Fashioned. The burnt sugar adds caramel notes and the rosemary gives it an herbal finish. A safe choice for bourbon fans who want familiar territory with a twist.
Seasonal Drinks
Pear Noel Mule – If you like Moscow mules but want something with more depth, this is it. The pear and cinnamon give it a cozy, fall-into-winter feel.
Naughty or Spice – This one has some heat to it. Order this if you like drinks that surprise you.
Pom Voyage – The chai adds warmth without being overpowering. A good choice if you lean toward rum but want something different.
Get Figgy With It – Rich and slightly sweet. The fig gives it an earthy depth that pairs well with the bourbon. Great for whiskey lovers who want to branch out.
Home for the Holidays Horchata – Creamy and dessert-like without being heavy. If you've never had horchata, this is a memorable introduction.
The Desserts
While George's dessert menu isn't particularly large, there's a couple desserts that my wife and I keep coming back to.
We always lean toward the creme brulee. It's seasonal, so the flavor changes throughout the year, but it's consistently excellent. That crack of the caramelized sugar top never gets old.
The chai tiramisu is another favorite. It's a twist on the classic, and they execute it well every time. If you like tiramisu but want something a little different, this is worth ordering.
I'm afraid I haven't tried the eggnog cheesecake yet, mostly because we can't stay away from the creme brulee.
The blood orange panna cotta is light and refreshing. A good option if you want something sweet but not heavy.
And then there's the tuxedo cake. If you're a chocolate person, this should be your go-to your dessert. It's a chocolatey journey from start to finish. Rich, indulgent, and exactly what you want when you're in the mood for chocolate.
A Quick Word About Pearl & Horn
Pearl & Horn is George and his wife Luba's second restaurant in Pensacola. After the success of George Bistro, they wanted a new culinary adventure, and this is what they came up with.
We've been to Pearl & Horn three or four times, and I've barely tried anything on the menu. Why? The Snapper Collar. It's so good, so flavorful, that I can't bring myself to order anything else. Given how infrequently we get there, I don't see that changing anytime soon.
Final Thoughts
George Bistro isn't just a restaurant to us. It's a place where we know we'll have a great meal every single time. The food is consistently excellent, the service is reliable, and you can tell that George cares about what he's putting on your plate and who he hires to serve it.
Is it pricey? Yes. Is it worth it? Absolutely.
