11 30 17 private event champagne

MOBILE, Ala. – November 30, 2017 – Kitchen on George, Mobile’s most beloved restaurant and recent winner of Lagniappe’s “Most Innovative Menu” award, is pleased to announce our dazzling 2017 New Year’s Eve prix fixe menu. Crafted by Executive Chef Bryan Cates, the celebratory dinner will be locally focused and offer a variety of delectable choices, including vegetarian options. Kitchen on George will serve exclusively from this menu on New Year’s Eve.

“Celebrating the season with the best in regional food is always a delight, especially during the holidays,” says Cates. “We have so many patrons, new and old, who enjoy ringing in the New Year at Kitchen on George. It’s an honor to offer our 2017 farm-to-table menu for their enjoyment.”

Additionally, Kitchen on George has expanded the New Year’s Eve dinner service and will open at 4:00 p.m.. “The demand remains high for reservations so 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 “MoonPie Over Mobile” event starts and adding an hour seating times insures that guests can do both.”

WHAT: New Year’s Eve Prix-Fixe Dinner

WHEN: Sunday, Dec. 31, from 4-9:30 p.m.

WHERE: 351A George St. – Mobile, AL

RESERVATIONS: The Prix Fixe dinner is $45 per person plus tax & gratuity. A an optional  wine pairing is also available, $28. Please reserve by calling 251-436-8890 or online at

KOG NYE 2017 - Digital Menu

The New Year’s Eve prix fixe dinner is available from 4-9:30 p.m. Sunday, Dec. 31.  Reservations are strongly suggested. Please visit or call 251-436-8890 to insure seating. Free parking is offered for Kitchen on George dinner guests behind the restaurant.

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 five 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 Kitchen on Cary in Richmond, Va.
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.