Kitchen on George is pleased to announce that guests recently ranked the restaurant as one of the region’s best, naming it to the February 2017 list of OpenTable Diners’ Choice restaurants. Located in the historic Mobile, Ala., neighborhood of Oakleigh, Kitchen on George focuses on a Farm to Table philosophy, seeking to provide a high quality and affordable dining experience for all guests.
“We are pleased that OpenTable diners have recognized the effort our staff has made to create an exceptional dining experience for our guests,” said Kitchen on George Executive Chef Bryan M. Cates. “We are grateful for their feedback and will continue to work to exceed their expectations.”
OpenTable is a real-time online reservation network that provides diners with access to thousands of the country’s best restaurants. The Diners’ Choice list is designed to give top-voted restaurants additional visibility and inspire new diners to eat there. OpenTable features the monthly list of Choice restaurants on its website and distributes the list to diners near winning restaurants. Kitchen on George received positive feedback from OpenTable diners for everything from its cocktails to desserts.
“Our team at Kitchen on George could not be more honored to receive this award,” says General Manager Travis Bailey. “Since opening, Kitchen on George has sought to provide customers with top-notch food, service and restaurant atmosphere, and we are excited to see this had paid off with such a positive response from local and visiting diners.”
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 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.