George’s on Sunset makes any occasion celebration a home run

From (l to r) George’s of Sunset Top Chef David Dallard, Ike, Loric Rousseau, George’s Kitchen Midtown Top Chef Steven Rojas and George.

Across the street from the Tropical Audubon Society, the purple neon signed George’s on Sunset at 1549 Sunset Dr. with its cozy-elegant outdoor tables dressed in crisp white linens, giant serene statue of Buddha, and the laughter emanating from a happy crowd in mid-meal, invite the senses inward.

Miami Herald Columnist Dave Barry and Herald Sportswriter Michelle Kaufman dine al fresco.

After 20 years serving South Florida, George Farge has perfected the unique style of service George’s delivers daily. From the first restaurant he opened in Coconut Grove, Le Bouchon, to George’s Kitchen in Midtown set to open next month, George knows food, fun, and service. Born and raised in Lyon, France where founder of nouvelle cuisine, famous French chef Paul Bocuse is based, George grew up with the desire to be in the restaurant business. Although he claims he was not talented enough to remain top chef, he seems to know how to run the show well enough to keep customers coming back for more.

Former Actor George on his South Miami Stage

“I love what I do and that creates energy right away,” said George. The place literally palpitates with energy as sharp dressed waiters in button down black shirts and purple ties glide about welcoming customers with a cool glass of complimentary Rosé champagne.

George deftly works the room, greeting and checking on guests while dance music pumps in the background.

Grilled Branzino with Cauliflower and Brussel Sprouts

The restaurant vibe feels more like a lively wedding party reception rather than random diners inside a restaurant eating meals separately.

“This is my theater every day; it’s a show; it’s fun; it’s life, it’s what I like,” said George. Regulars like Miami Herald Columnist Dave Barry and his wife Herald Sportswriter Michelle Kaufman agree. “We love George’s because it always feels like a party, and the food is great. And George is insane.”

Raspberry Sorbet and Chocolate Mousse with a Campari and Soda

The food is pretty great. Appetizers range from classics like Escargot—a savory garlic kissed delight—-to a variety of tartare dishes, and of course their famous Truffle Fries. Salads like the Arugula with Grilled Portabello and Roast Pear are almost too pretty to enjoy (almost).

Fish dishes such as the Red Snapper with Sauteed Baby Vegetables and Grilled Branzino with Cauliflower and Brussel Sprouts flake onto the fork delicately with a tender touch, and yet the crunchy skin contrast joined with subtle spices brings it all together in one climactic mouthful. Reminiscent of the nouvelle cuisine style of fresh, classic ingredients beautifully presented, their selections have much to please the most finicky foodie. Meat dishes like Roasted Organic Chicken, Beef Short Ribs, as well as Risotto and Pasta, Mussels, and Pizza entrée options complete the menu.

Desserts such as the Rasberry Sorbet or Chocolate Mousse are gorgeous and rich flavored delights so smooth and creamy the tongue must coax the mouthful off the spoon. A Campari and Soda on ice makes the perfect drink accompaniment.

A variety of champagnes, red and white wines, draft and bottle beers and creative cocktail specials are available to choose from. Appetizers and salads average about $19 and entrees range from $12 to $35.

Friday and Wednesday nights at George’s are especially popular for locals. Wednesday is ladies night where Miami Heat player Shane Battier was recently spotted. And the Sunday Brunch (when even kids get a chance to jump up on the tables and dance) are fan favorites as well.

“Any occasion we make fun,” said George. “We have people come in to celebrate a divorce, getting promoted, fired, anything. If you can combine food, fun, and service it’s a home run.”

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