Kitchen on george chef

Mobile, Alabama’s top restaurant, Kitchen on George, is delighted to announce a new dining event, the Monday Chef’s Tasting Menu. Each week, our award-winning executive chef Bryan M. Cates will introduce three and five course tasting menus consisting of innovative dishes of small batch, hyper-locally procured ingredients, as well as vegetables grown in our kitchen garden. The first Monday Chef’s Tasting Menu takes place Monday, Oct. 30 and debuts a dazzling array of delectable courses. An optional wine flight is also available.



WHAT:  Monday Chef’s Tasting Menu

WHERE: Kitchen on George – 351A George St.; Mobile, AL 36604

WHEN: Monday, Oct. 30, from 5 – 9 p.m.

COST: $40 or $55 per person. Optional wine flight $28 – Call 251-436-8890 for reservations or book online using Open Table at


Monday, Oct. 30 Chef’s Tasting Menu

~ Charcuterie and Cheese
House-made fresh bread, Satsuma pepper relish, pumpkin honey butter

~ Squash Soup
Pepitas, roasted squash

~ Chicken Carnitas
Naan bread, cranberry red onion jam

~ Nature Nine Farms Porchetta
Walnut gremolata, braised collards, green beans in gravy

~ Elderberry Apple Tart
Vanilla smoked graham cracker, sweetened crème fraiche



The Monday Chef’s Tasting Menu is available in three or five courses. The special menu is available from 5-9 p.m. Monday, Oct. 30. For reservations, visit or call 251-436-8890. 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., 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.