Gorgeous George’s Mediterranean Kitchen

Tucked into a tree-shaded corner on Greenwood Avenue, Gorgeous George’s could be missed. But it shouldn’t be. One visit and you’ll be addicted—you’ll need to return for the Nazareth appetizer plate, shish tawook, spring lamb ribs, halibut in lemon and garlic.

Chef George (Said Rashed) is a one-man show recreating family recipes, talking to guests and blessing everyone. He’s the real deal in blessings (he had originally planned to become a priest; George is his given name through the church) and food. He attended culinary school in Israel, worked in hotel restaurants and traveled in Europe. "Israeli food is a mix of cultures," explains Chef. "When I finished school in 2000, I catered a lot of weddings in Israel. I met people from Seattle and thought it would be a good place to work." When he got here, he worked at several places, but his dream was to own his own restaurant.

Photo: Chef George

"I was very fortunate in buying my business from Walter Porchano," says George. "He sold me this business to help me make my dream come true. He has been so patient with me, letting me get the business running. I bought the business in 2006 and opened March 7, 2007." Each year on the anniversary of his opening, George has a priest in to bless the restaurant. Regular customers come in to celebrate and walk-ins are welcomed into the party.

"I wanted a small place where I could seat 15-20 people, serve good food and be close to the customers. My family is in Israel, so the staff and customers are my family here. The restaurant feels like home." At different times each year, he heads home to visit and pick out all his spices, closing the restaurant while he’s gone. Serving authentic food is extremely important to him. "There are many Mediterranean and Greek places in Seattle and they’re all different. But I serve what is real; it’s how we live and eat back home. The music in the restaurant, the cleanliness, the atmosphere, the chef talking to guests—it’s all designed to make you feel happy you came in."

Photo above: Salad, babaghanouje (center) and hummus

His secret is no real secret—buy quality ingredients and make everything in-house. He makes his own sauces, dressings, marinades, stocks. Along with spices straight from the Holy Land, he uses ingredients like honey and peaches to create authentic flavors. "I think it hurts the view of the Mediterranean when food is not made the right way," he says. His menu also includes gluten-free and vegetarian items.

Catering is a big part of his business. He does many weddings, both at the restaurant and other venues. Customers return because of the quality and flavor of his food; his warm, welcoming attitude; the intimate atmosphere with white linens and flowers; and his giving nature. He worries if he is busy in the kitchen and doesn’t say goodbye to a guest. He wants to thank each person for coming in. He works seven days a week and still finds time to cook hundreds of meals for the homeless at local churches.

"It’s important to have a simple life and take things easy," says George. "In the U.S., people stress too much. So it becomes even more important to talk and joke with people. I appreciate that I’m still here; it’s a blessing." When you’re at Gorgeous George’s, it’s obvious that people are talking, laughing and enjoying the food.

A future dream might include more locations, but not anytime soon. "I don’t know how you can have many locations and still make everyone feel welcomed the way they should be," he says. Ultimately, he’d like to have his own wedding venue in Israel where he can do the cooking and enjoy the guests and their celebrations.

For now, he’s focused on his Greenwood dream and creating addicts of us all.

Connie Adams/August/September 2010

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