Hotel Van Zandt opens its flagship restaurant, Geraldine’s, on Tuesday. The Tex-centric restaurant helmed by executive chef Frank Mnuk features shared plates and “feasts,” with menu items like the Texas heritage pork rack with polenta; buttermilk fried quail with sweet onion confit and fermented habanero butter; and grouper with acorn squash, tangerine and hazelnut brown butter. 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 dessert program is led by accomplished pastry chef Callie Speer, formerly of Swift’s Attic.
Geraldine’s will serve breakfast Monday-Saturday, with Sunday brunch planned for the coming weeks. Dinner is served 5 p.m. to 10 p.m. Sunday through Thursday and until 11 p.m. on Friday and Saturday.
The Van Zandt will also open Café 605 on the first floor. Open daily from 6 a.m. to 10 p.m., it will serve breakfast items, ready-made sandwiches, salads and pastries.