kitchen on george

Kitchen on George is happy to announce that we’ve added an extra hour to our New Year’s Eve dinner service. The event will now take reservations starting at 4:00 p.m.

“The demand has been so high for reservations this year, we thought it best to extend the time in order to accommodate every one,” notes General Manager Travis Bailey. “So many people want to have dinner before the “Moon Pie Over Mobile” events kick off at 8:45 and adding an hour seating times insures that folks can do both.”

Executive Chef Bryan M. Cates is offering a “historic Mobile” themed three course Prix-Fixe dinner as well as an optional wine pairing add-on.

“We wanted to honor the history of Mobile, Alabama and serve dishes that were popular during the early 1800’s, with our own farm-to-table updates and focus on local vendors,” Cates said. “It’s going to be a delicious night at Kitchen on George!”

WHAT: New Year’s Eve Prix-Fixe Dinner

WHEN: Saturday, Dec. 31, from 4-10 p.m.

WHERE: 351A George St. – Mobile, AL

RESERVATION: The dinner is $50 per person plus tax & gratuity. A $30 wine pairing is also available. Please reserve by calling 251-436-8890 or online at



Hand Bread and Sally Lunn Bun with Cultured Butter & EVO


~Appetizer (Choice of 1)

Fried Oysters with Coleslaw, Confit Walnuts & Bottled Vegetables

Mock Turtle Soup with Tomato Bone Broth, Potato & Parsley

Spinach Greens with House-Herbed Buttermilk, Chestnut & Granny Smith Apple


~Main Course (Choice of 1)

Chicken A La King with Mushroom, Black Truffle, Peppers & Sherry Sauce

Lobster Newberg with Egg Yolk Madeira Cream & Mustard Greens

Lamb Rissole with Winter Peas, Mint & Yukon Gold Potato


~Dessert (Choice of 1)


Carolina Gold Rice Pudding

Meyer Lemon Cake


About Kitchen on George

Situated in Mobile’s historic and quaint Oakleigh Garden District at 351A George St., Kitchen on George has made a name for itself the last four years and has been honored with numerous awards, hosted events for the community, is ranked the No. 1 restaurant in Mobile on and was recently named to the “13 Alabama Restaurants You Must Try Before You Die” list.

The restaurant’s commitment to locally sourced and seasonally inspired cuisine has proven popular among its diners. Buying from local producers whenever possible, the Farm to Table strategy allows chefs to offer fresh, bright flavors of the region while providing the healthiest and highest-quality food at an affordable price.

The restaurant is owned by Education Corporation of America which operates Virginia College in Mobile, along with 70 ground locations nationwide. Additional restaurant locations include Century Restaurant & Bar in the Historic Tutwiler Hotel in Birmingham, Ala., Kitchen on Cary in Richmond, Va., and Kitchen on San Marco in Jacksonville, Fla.


About Chef Bryan M. Cates

Chef Bryan Cates joined Kitchen on George as the executive chef in July 2016. A graduate of the International Culinary School at the Art Institute of Charleston, he has been a chef at six different restaurants, including most recently serving as executive chef at Bellini’s Ristorante and Bar in Birmingham, Ala. Prior to that, Cates was executive chef at Basico in Charleston, S.C., where he handled menu creation and recipe development, special events and catering management as well as oversight of the Mixson Market. Additionally, Cates gleaned valuable experience from the nationally acclaimed Hot and Hot Fish Club located in Birmingham where he served as line chef.

Cates has worked with diverse types of cuisine and in an array of kitchens, and has a passion for developing innovative recipes with a high attention to small details that enhance the quality of the dish. Rather than only focusing on the entrée, Cates enjoys cooking sides and vegetables that will complement and highlight the main dish.

Garnering a variety of accolades over his six years in the culinary scene, Cates was named the 2015 Limehouse Citrus Celebration Winner for the Best Citrus Dish and was showcased in Local Palate for this distinction. Cates has demonstrated his culinary skills in various events such as the James Beard Foundation Sunday Supper at Chelsea Market in New York City and the Charleston Wine and Food Festival, both in 2015.

Cates is passionate about using fresh ingredients and locally sourced items, a perfect fit for the farm-to- table philosophy at Kitchen on George. He has facilitated relationships with local vendors in his previous restaurants and strives to let these natural ingredients shine and looks forward to continuing to develop local, seasonal menus for guests to enjoy.