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PrintTastings: Kitchen on George
Sallye Irvine samples local restaurants.
photo by Elise Poché
There is something innovative and exciting going on in the heart of the Oakleigh Garden District. Just before Thanksgiving, Kitchen on George opened its doors to the dining public, dishing up a creative, new culinary concept in a chic, old building in the middle of the historic neighborhood. Ron Patak, of Virginia College Culinard, describes the venture as a “teaching restaurant” designed to offer students the opportunity to gain “real world” kitchen experience. He says most, if not all, of the students will work in the restaurant at some point within their studies at Culinard. Patak describes the cuisine as reinvented American and regional food. “Our food concept is to bring to life our thoughts and memories of comfort food, but with a new twist in dishes such as our crispy tempura fried okra. Many Southerners grew up eating this vegetable, but at Kitchen on George, we’ve reimagined it in a more contemporary way, serving it with citrus soy dipping sauce.”
The prices are pleasing, with most small plates and bowls in the $5 to $8 range and large plates or entrees from $12 to $18. Among the most popular picks for starters are the flat iron blackened ahi tuna, the chicken satay and the grilled shrimp and butter corn “city” grits. When it comes to entrees, the lemongrass flank steak, slow cook pork pot roast and Kitchen-style gumbo lead the pack. Favorite desserts include the spiced pumpkin cheesecake and the carrot cake studded with pineapple and coconut. Kitchen on George also boasts an extensive beer selection (with six on draft) and a nicely priced wine list, along with specialty cocktails and martinis.
Kitchen on George strikes a nice balance. It is stylish enough to feel special, yet comfortable enough to fit into the neighborhood. Outdoor dining is available in a charming, pet friendly courtyard. Future plans include expanding to offer Saturday and Sunday brunch and lunch on weekdays.
On the Menu
Grilled Shrimp and Butter Corn “City” Grits
Ultra-smooth, rich and creamy goat-cheese laden polenta is paired with several sizable grilled shrimp and drizzled with a touch of light lemon butter sauce.
Glenview Farms Goat Cheese Salad
Mesclun, toasted walnuts, fresh sprouts and chopped apple are tossed in a roasted garlic balsamic vinaigrette. A festive, flattened swath of black-pepper-laced local goat cheese accompanies the greens.
Lemongrass Crusted Flank Steak
Thinly sliced, tender flank steak marinated in ginger, curry and lemongrass rests on a duo of delectable sauces: a delightfully piquant roasted tomato and black pepper sauce and cool, fresh cilantro cream sauce.
Spiced Pumpkin Cheesecake
Dense caramel and brown sugar sauces top a thick, towering slice of sweet, slightly tangy, nicely spiced, soufflé-like, pumpkin cheesecake
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