Executive Sous Chef Stephen Bonin has been appointed as Executive Chef of Geraldine’s and Hotel Van Zandt. A graduate of Le Cordon Bleu, Bonin joined Geraldine’s all-star culinary team prior to its opening in 2015 with a resume boasting some of Austin’s top restaurants including Odd Duck and épicerie café.
Bonin will be responsible for the menu’s conception and day-to-day operations in the restaurant and at the hotel. The menu currently features a selection of seasonally-driven crowd pleasers, dinner highlights include the Cobia Ceviche with fried chicken skin, toreado and avocado; Salt Roasted Beets with deviled egg, pickled mustard seed, beet chips and rye crumble; and Crispy Pork Ribs with date, Asian pear, pickled gooseberries, cilantro and chive. Bonin’s Sunday brunch menu features aDuck Skillet Egg with roasted maitake mushroom, duck confit and pickles; a Pimento Cheese Empanada with harissa and avocado and a Short Rib Quesadilla with a fried egg, avocado, salsa and sour cream, which can also be found on the daily breakfast menu.
Lunch offers the Braised Short Rib Sandwich with caramelized onions, pepper jack cheese and Russian dressing; Country Style Pork Torchon with crispy kale, seasonal greens and sherry vinaigrette and Fried Fish Tacos with cabbage, pickled jalapeno and chipotle aioli.