Kitchen on George in Mobile, Ala., is excited to announce our participation with Lagniappe’s inaugural Mobile Bay Restaurant Week. Slated for March 30 thru April 5th, this fabulous foodie event shines a spotlight on the rich culinary traditions of the Port City while offering attractive pricing for guests. Executive Chef Bryan Cates has planned a brilliant Farm-to-Table prix-fixe menu around the week-long event and Kitchen on George will offer this three-course menu for only $35. Our regular menu will also be available.
WHAT: Mobile Bay Restaurant Week
WHEN: March 30-April 5, Dinner Service. (Not available Sunday, April 2.)
WHERE: 351A George St. – Mobile, AL
COST & RESERVATIONS: $35 per person plus tax & gratuity. Please reserve by calling 251-436-8890 or online at www.kitchenongeorge.com
Oyster Lettuce Wrap
Cornmeal Crust, Nappa Slaw and Basil Aioli
Joyce Farms Naked Chicken Pasta
Conecuh Sausage, local Tomatoes Pecorino Cheese, Tonnarelli Pasta and Cajun Cream Sauce
White Chocolate Bread Pudding with Sun Dried Cherries and Buttered Rum Sauce
During Restaurant week, you’ll also have the opportunity to be a part of Lagniappe’s Funkiest Foodies Grand Prize Give-Away. All participating Mobile Bay Restaurant Week locations will have cards to give out to visiting diners. Diners who visit at least FIVE participating restaurants during this week and have their cards stamped by each one, will be entered to win one of two GRAND PRIZES: One Pair of VIP Tickets to the SouthSounds Music Festival, April 7-9 in downtown Mobile or One Pair of GENERAL ADMISSION TICKETS to the Hangout Music Festival in Gulf Shores, May 19-21. Once you get your fifth stamp, place your card in the designated box at the restaurant. Lagniappe will announce the winners April 7, 2017.
The Kitchen on George Mobile Bay Restaurant Week Dinners are $35 per person plus tax and gratuity. The special menu is available from 5-9 pm. Thursday, March 30, Monday, April 3, Tuesday, April 4 and Wednesday, April 5 and will also be available Friday, March 31 and Saturday, April 1 from 5-10 p.m. For reservations, visit www.kitchenongeorge.com or call 251-436-8890. Complimentary parking is offered for Kitchen on George dinner 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 four 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.
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.