Georgetown Edition | March 2024

Dining

BY KAMERYN GRIESSER

The Bakewell tart ($10) has berry jam, almond sponge cake and icing served with toffee ice cream.

COURTESY THE GRUMPY GEORGE

A Scotch egg ($12) is soft boiled, wrapped in sausage and fried. It’s served with spicy honey mustard sauce.

COURTESY THE GRUMPY GEORGE

The Grumpy George exports British pub to downtown European immigrants Karen and Jack Soe er opened the The Grumpy George restaurant after nding success with a backyard dinner project. While the idea was originally born out of pan- demic boredom, Karen Soe er said it gradually gained a following among her friends in the Great British Club of Georgetown, who suggested the pair open a public location. Scotch eggs, and Cornish pastries appear alongside burgers, sandwiches, soups and salads. On Saturday mornings, the pub o†ers a Full English Breakfast, and a traditional roast—which includes roasted meats with potatoes, vegetables and Yorkshire pudding—is served on Sundays.

Karen and Jack Soeffker are also the owners of All Things Kids and Scoops Ice Cream in Georgetown.

KAMERYN GRIESSERCOMMUNITY IMPACT

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“The food is our main focus here. ... It’s very unique. Nobody has this kind of food in George- town,” Karen Soe er said. What’s in a name Karen Soe er said the restaurant’s “grumpy” name comes from a nickname for her husband. “Because he’s from Germany, everybody is always asking me, ‘Why does he seem so grumpy?’ That’s just generally how he talks,” she said.

The duo partnered with ne dining chef Michael Tubens to open The Grumpy George in November. What’s on the menu Karen Soe er, who is from Midlands, England, said the lunch and dinner menus are a broad mix of typical English fare with American touches. Dishes such as sh and chips, bangers and mash,

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114 E. Seventh St., Ste. 112, Georgetown www.thegrumpygeorge.com

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