Kitchen on George is delighted to announce that they have received the 2017 Foodie Award from Access Magazine for ‘Best Neighborhood Eats.’ The title is awarded based on voting in the magazine’s annual reader’s poll and recognize excellence across Mobile’s vibrant restaurant scene.
“We are thrilled to be recognized by Access Magazine and the residents of Mobile,” says General Manager Travis Bailey. “The team here at Kitchen on George strives to please our guests in everything we do, and we look forward to many more years of serving Mobile with one of the best dining experiences in the South.”
Kitchen on George’s commitment to locally sourced and seasonally inspired cuisine has proven popular in Mobile. Buying from local producers allows chefs to offer fresh, bright flavors of the region while providing the healthiest, most high-quality food at an affordable price. Kitchen on George’s menu consists of a wide variety of contemporary American food, which guests can enjoy in small plates or as larger traditional entrées. An extensive selection of fine wines is also offered to complement the refined menu.
“This is a true honor to be voted ‘Best Neighborhood Eats’ by Mobile diners and Access Magazine,” says Executive Chef Bryan M. Cates. “I am proud of our entire team for the recognition we received from the readers. We work hard to provide our customers with exceptional locally sourced food and a congenial atmosphere, so it’s fantastic to see the team’s dedication and expertise paying off.”
For more information about Kitchen on George or to make a reservation, call (251) 436-8890 or visit www.kitchenongeorge.com.
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 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.