Kyle McKinney, previously a Barley Swine pastry chef, and former Odd Duck sous chef Stephen Bonin are joining the staff at Geraldine’s, the restaurant in soon-to-open Hotel Van Zandt on Rainey Street. McKinney will serve as the executive pastry chef and Bonin as sous chef, along with Vespaio’s Jesse DeLeon, under the reigns of executive chef Frank Mnuk. McKinney’s dessert contributions include the PB & J Pop (peanut butter mousse covered in milk chocolate, fig jam, and caramelized popcorn) and ice coffee made with a coffee granita, goat milk sorbet, espresso soil, and hazelnut.
The local- and seasonally-focused menu centers on family-style "feasts," along with shared plates and entrees. The open kitchen will serve breakfast, dinner, late night, and Sunday brunch every day. Its fourth floor location means there will be great views of Lady Bird Lake. There will be some outdoor seating, as well as several stages for live music, and a full bar. The name comes from the guinea hen that was the area’s mascot until she was hit by a car in 2014. Geraldine’s will open sometime in the fall.