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Geraldine’s, the new restaurant in upcoming Rainey Street hotel Van Zandt, named Frank Mnuk as its executive chef today. Previously, he was the corporate operations chef for Uchi, Uchiko, and St. Philip. He’s also worked at Eleven Madison Park in New York and L20 in Chicago.
Among the named entrees and shared plates that Mnuk created are chicken thigh confit, crispy barbecue pork ribs, and green garlic monkey bread with burrata. There will also be "feasts," reservations-required family-style dinners focusing on local seasonal fare like braised beef osso bucco and whole roasted porchetta.
The fourth-floor restaurant will have pretty views of Lady Bird Lake. Daily live music is in the works, too. The name come from the late guinea fowl that roamed Rainey Street. The restaurant will be open every day for breakfast and dinner, with Sunday brunch. The projected opening date is sometime this summer.
