Kitchen on George is thrilled to announce that reservations are now open for our one-of-a-kind, local-focused Mother’s Day Brunch Buffet. On May 14, from 10:30 – 3:00, award-winning executive chef, Bryan M. Cates, and the KOG culinary team will present an elegant buffet of favorites such as made-to-order omelets, house-granola and spring vegetable tortes, a delicious array of smoked Conecuh bacon and sausages, assorted entrées like Shrimp Jambalaya and Chicken & Waffles, and to top it off, an offering of decadent desserts. Brunch is priced at $30 per person, $15 for children 12 and under, excluding tax and gratuity. See the full menu below and reserve online at www.kitchenongeorge.com.
WHAT: Mother’s Day Brunch Buffet
WHEN: Sunday, May 14, from 10:30a – 3:00p
WHERE: 351A George St. – Mobile, AL
RESERVATIONS: This event usually sells out. Please reserve by calling 251-436-8890 or online at www.kitchenongeorge.com
Pecan Granola Trifle
Eastaboga Honey Yogurt, Fresh Fruit, House Pecan Granola
Spring Vegetable Torte
House Made Ricotta, Caramelized Shallot, Spinach, Roasted Squash, Peas
Salmon Lox with Accoutrements
Conecuh Bacon and Sausage
Chicken And Waffles
Biscuits and Red Eye Gravy
Bing Cherry Chocolate Brownie
Roasted Blueberry Coffee Cake
White Chocolate Monkey Bread
The Kitchen on George Mother’s Day Brunch Buffet is $30 per person plus tax and gratuity and is available Sunday, May 14, from 10:30a – 3:00p. For reservations, visit www.kitchenongeorge.com or call 251-436-8890. Complimentary parking is offered for Kitchen on George guests behind the restaurant.
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 TripAdvisor.com 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.