Geraldine’s at Hotel Van Zandt names Uchi veteran executive chef

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Uchi veteran Frank Mnuk will serve as Geraldine's executive chef when the restaurant opens at the Hotel Van Zandt this fall.
Uchi veteran Frank Mnuk will serve as Geraldine's executive chef when the restaurant opens at the Hotel Van Zandt this fall.

Uchi veteran Frank Mnuk will serve as Geraldine’s executive chef when the restaurant opens at the Hotel Van Zandt this fall.

Geraldine’s, the restaurant at the forthcoming Hotel Van Zandt in the Rainey Street District (605 Davis St.), announced Uchi veteran Frank Mnuk will serve as the restaurant’s executive chef.

The restaurant, named after the ubiquitous guinea fowl that once roamed the Rainy Street neighborhood, will serve “contemporary Austin cuisine,” with a menu that will include chicken thigh confit, crispy barbecue pork ribs, and buttermilk fried chicken.

Located on the fourth floor of the Kimpton Hotels and Restaurant’s Hotel Van Zandt, Geraldine’s will be open for breakfast and dinner daily, as well as Sunday brunch, and will  feature live music daily. A 13-year culinary veteran and graduate of the Culinary Institute of America, Mnuk previously served as corporate operations chef for Uchi Restaurants and St. Philip Pizza Parlor + Bakeshop, and his career has included stints in Thomas Keller’s Bouchon, L20in Chicago, and Eleven Madison Park in New York City. The restaurant is expected to open in late summer.


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