Kitchen on George is pleased to announce that we will begin serving a Sunday Brunch Buffet starting January 8. Changing weekly, the brunch buffet menu will feature local favorites like Corn & Crab Soup, Shrimp and Grits and Conecuh Sausage. Traditional items offered on the buffet include fresh baked Muffins, a “Build Your Own” omelet station, Chicken and Waffles with Sriracha Honey, and other fantastic dishes. Two delectable desserts will also be featured each week.
WHAT: New Sunday Brunch Buffet
WHEN: Begins Sunday, Jan. 8, from 10:30 a.m. -3 p.m.
WHERE: Kitchen on George, 351A George St. – Mobile, AL 36604
RESERVATIONS: Brunch is $30 per person plus tax & gratuity, $15 for children under 12. Please reserve by calling 251-436-8890 or online at www.kitchenongeorge.com.
“Our new Sunday Brunch Buffet is a great opportunity to showcase and highlight the great food traditions of Mobile, while pleasing our guests in the very best of ways,” notes Travis Bailey, General Manager of Kitchen on George. “The response from our followers on social media has been overwhelmingly positive. Our first Facebook announcement garnered over 37,000 page views to date, so we have every reason to believe the new brunch buffet is something Mobilians will embrace.
“We can’t wait to present our guests with a delectable brunch buffet option,” says Bryan M. Cates, executive chef. “We love to incorporate fresh, local ingredients of the season in all we do, and look forward to creating a delicious and unique experience for Mobile.”
The weekly Sunday Brunch Buffet is $30 per person. The special menu is available from 10:30 a.m. to 3:00 p.m. beginning January 8. Sodas and tea are included in the price and adult beverage service commences at 12:00 p.m. For reservations, visit www.kitchenongeorge.com 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 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.
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.