‘A Good Life’ – George’s at the Cove in La Jolla Celebrates Big 4-0

George Hauer opened a restaurant in La Jolla in 1984, he had modest plans.

“When we opened, it was just going to be a simple place that served a good burger at lunch and a nice dinner,” recalled Hauer.

Four decades later, that simple place, George’s at the Cove, has survived and become an
iconic institution in San Diego’s ever-changing and competitive restaurant scene.

So, on Friday, 40 years to the date when Hauer opened his restaurant, he and his top chef and
partner, Trey Foshee, along with some of their staff, cut a lemon buttercream cake to celebrate the anniversary of the iconic coastal restaurant.

“It feels like it’s been a good life,” said Hauer. “A lot of accomplishments. A lot of ups and
downs. In the restaurant business, lasting forty years is really unusual.”

Hauer was working as director of operations for a restaurant company in 198,4 but wanted to
open his own place. He settled on the first two floors of a building on Prospect Street in La Jolla, overlooking La Jolla Cove.

The restaurant expanded in 1991 with an ocean-view terrace, and earned a reputation for fine dining, including recognition in the MICHELIN dining guidebook and awards for Foshee.

Foshee and Hauer said their success can be attributed to not standing still.

“One of the things that sets us apart is that we’re constantly changing what we’re doing,” said
Foshee, who joined the restaurant in 1998.

In addition to Friday’s event, the restaurant is celebrating the anniversary with a year-long Guest Chef Dinner Series. Each month, it hosts past employees and chefs offering exclusive
dining experiences.

Much has changed since the restaurant’s opening, including the new terrace. Oh, and that good lunch burger? It was $5.95. It’s now $20.

Hauer said managing the restaurant and its 150 staff poses challenges. He noted that they order 1,000 items each week and serve about 300,000 meals a year. And things can always go wrong.

As he stood on the terrace overlooking La Jolla Cove, Hauer noted that while the scenic view has remained the same, his restaurant has constantly progressed.

“It’s real evolution for all of us,” he said. “We’re still relevant.”