Georges Restaurant - San Francisco, CA | OpenTable
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Georges
Georges

Georges Details

  • Dining Style: Casual Dining
  • Website: http://www.georgessf.com
  • Email: info@georgessf.com
  • Phone: (415) 956-6900
  • Hours of Operation: Monday - Friday

    Lunch: 11A - 3P

    Happy Hour: 3P - 6:30P

    Dinner: 5:30P - 10P
  • Cross Street: Clay
  • Public Transit: Bus stop across the street from restaurant: 10, 20, 41, 30x, 82x
  • Parking: Street Parking
  • Parking Details: Public parking garages on Clay, on Kearny and in Embarcadero Center 2 blocks away.

    Convenient parking on street in front of restaurant after 6PM until 2AM.
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: Seafood, Organic
  • Executive Chef: Michael Bilger
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Full Bar, Happy Hour, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Takeout, Wheelchair Access, Wine, Wine Bar
  • Catering: Please visit our website for Georges CATERING service. We cater large parties, special events, business meetings or you can host your private party at Georges restaurant.

Getting there

A word from Georges
Georges in San Francisco's financial district is dedicated to offering sustainable seafood and locally-grown organic produce in a friendly atmosphere at fair prices. Georges will be open for lunch and dinner and is a great place to gather after work.
Foodspotting photos
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Georges
4.1
169 $30 and under restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerSeafood
Featured Reviews
  • "We love the grilled artichoke appetizer and the trout entrée was so delicious! And the Pecorino glass of wine recommende..."
    Dined on 5/13/2013
  • "4 of us had dinner Saturday night--first time at Georges. We were delighted. First, when making the reservation I asked ..."
    Dined on 5/13/2013
  • "I went here for lunch with a colleague and was wonderfully surprised at how good the food was -- we split the ceviche ap..."
    Dined on 5/4/2013

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