Austin Monthly's Jolene Bouchon reviewed Geraldine's and found "creative elevations" of contemporary Austin fare under the leadership of Uchi alum chef Frank Mnuk. There is something for everyone, from vegetarians to carnivores, along with some heavy Asian influences:
These gestures to the Far East may recall Mnuk’s time at Uchi, but his touch is far more varied. The menu also reflects our area’s abundant farms, with plenty of vegetarian-friendly, produce-heavy selections, such as a superb dish of roasted cauliflower accompanied by cashews and a basil and mustard vinaigrette, addictive fermented-chile hush puppies served with a pickled-fennel ranch and an elegant heirloom bean cassoulet accompanied by grapes and black trumpet and littlefoot mushrooms.
She strongly recommends that visitors save room for one of pastry chef Callie Speer's desserts:
Her dark chocolate–coated OH OHs prove that cream-filled Swiss cake rolls can go far beyond plastic packaging and a too-long shelf life. You’ll also find elegant but comforting homeyness in a lemon buttermilk pie underscored by the addition of apple butter, a cornflake crunch and gingersnap soil or a shortcake accompanied by cinnamon-toast crunch and chocolate gravy.
THE BLOGS — Fed Man Walking logs two more burgers in his epic 100 Burgers project: Gourdough's and Symon's Burger Joint. The 360 Kitchen checks out True Food Kitchen during its first week, while Dine With Shayda explores Jenna's Asian Kitchen.