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Geraldine’s has a new executive chef, Stephen Bonin. The previous-sous chef took over the position vacated by founding chef Frank Mnuk. He left the Hotel Van Zandt restaurant this past April.
With Bonin’s new position at the locally-inspired restaurant, he added new dishes to the menus. This includes pimento cheese empanadas and short rib quesadillas for brunch; crispy pork ribs and salt roasted beets for dinner. Mnuk’s family-style dinners, dubbed feasts, are still available.
Geraldine's launched lunch this week, too. The new menu features braised short rib sandwiches, fried fish tacos, and pork torchon. Midday hours are from 11 a.m. to 2 p.m., Monday through Saturday.
Bonin joined the hotel restaurant’s team in summer of last year. Before that, he worked in Odd Duck and Epicerie. Mnuk was announced as the original executive chef last summer, with Callie Speer added onto the team as executive pastry chef last fall. Geraldine’s debuted in the hotel in November 2015.
