Welcome to Sandpiper, the new casual oysters and wood-fired restaurant from the team at George’s at the Cove.
Basically—dear god you gotta try this pork chop. When we tasted it, we looked at chefs Trey Foshee and Christine Rivera. Demanded answers. What kind of dark arts made this? You get a receipt for your soul?
“I’ve been making that for 25 years,” Trey said, waving off the praise. As a young gun, he’d landed a job at Robert Redford’s Sundance Resort, he explains. “All they had was live fire cooking, and I’d never really done that. So we started playing around, and this recipe was magic—something about the marinade and the wood smoke.”
That double-cut pork chop is the exclamation mark of the menu, but there are handfuls of yes. Rivera will run the show here. George’s pastry chef Aly Lyng will send fresh pies down the hill every day.
