Kitchen on George New Years Eve

Kitchen on George is delighted to announce the menu for our festive New Year’s Eve Dinner in Mobile, Ala. Happening Sat., Dec. 31, from 5-10 p.m., the lavish three-course prix-fixe menu is created and executed by award-winning executive chef Bryan M. Cates with the theme, “Reminisce.” The dinner includes a wine pairing option along with a dazzling array of choices, including a beginning course of Hand Bread and Sally Lunn Bun.

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

Cultured Butter And Evo


Course 1 – Choice Of 1

Fried Oysters

Coleslaw, Confit Walnuts, Bottled Vegetables

Mock Turtle Soup

Tomato Bone Broth, Potato, Parsley

Spinach Greens

Herbed Buttermilk, Chestnut, Granny Smith Apple

Course 2 – Choice Of 1

Chicken A La King

Mushroom, Black Truffle, Peppers, Sherry Sauce

Lobster Newberg

Egg Yolk Madeira Cream And Mustard Greens

Lamb Rissole

Winter Peas, Mint, Yukon Gold Potato

Course 3 – 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.