Opening fall 2015, Geraldine’s the soon to be newest restaurant on Rainey Street will be located on the fourth floor of Hotel Van Zandt.  The hotel is the latest concept from the Kimpton Hotels & Restaurants and the first of its kind to land in the historic neighborhood.

Sixth Street had the famous Leslie Cochran, but Rainey Street had Geraldine, the famous guinea fowl known for roaming the neighborhood.  In homage to its Rainey Street location, the restaurant is named after the street’s famous former resident, whom used to casually walk around the street nearly every day and night.  If you’ve ever spent ample time on Rainey Street, there’s a good chance you’ve seen this beautiful guinea roaming around before she passed in 2014.

In preparation for Geraldine’s opening in the Hotel Van Zandt later this fall, we recently visited Counter 3.Five.VII for an exclusive pop-up tasting featuring Executive Chef Frank Mnuk, and the rest of the Geraldine’s culinary team.  While this preview didn’t take place in the new restaurant, Chef Mnuk and his team prepared a few extraordinary bites and shared his vision for the forthcoming restaurant which is certain to be an instant hit among austinites.

Geraldine’s will feature a contemporary menu and cocktail program inspired by Austin’s local culture and now famous food scene.  The menu, will offer seasonally-driven dishes inspired by the unique flavors of the Austin in a shared dining experience. Items like Chicken Thigh Confit, Crispy BBQ Pork Ribs and Benton’s Ham & Onion Flatbread.  The Geraldine’s concept encourages diners to socialize, and share bites from a variety of small plates and select few large dishes.


Playing off of the restaurant’s shared dining concept, Chef Mnuk will offer “Feasts.” With an advance reservation, diners will enjoy an exciting family-style dining experience with show stopping seasonal dishes such as Braised Beef Osso Bucco, Whole Roasted Porchetta, Buttermilk Fried Chicken and Beef Rib Roast.

Geraldine’s will be open for breakfast and dinner service seven days a week, in addition to Sunday brunch. For more information on Geraldine’s as it is available, please visit


Geraldine’s Staff


Chef Frank Mnuk

Chef Frank Mnuk joins Geraldine’s with over thirteen years of culinary experience in fine and casual dining, as well as butchery. A graduate of the renowned Culinary Institute of America, Chef Mnuk has worked in numerous esteemed kitchens including Thomas Keller’s Bouchon, NoMi Restaurant and L.2o in Chicago, and New York City hot-spot, Eleven Madison Park. Prior to becoming Geraldine’s Executive Chef, Mnuk was the Corporate Operations Chef for Uchi Restaurants and St. Philip Pizza Parlor + Bakeshop. While there, Chef Mnuk lead company-wide communication for new menu items, culinary process improvements and purchasing incentives.


Kyle McKinney, Executive Pastry Chef

Originally from San Antonio, Kyle McKinney moved to Austin, Texas after accepting a position as a Sous Chef for Hilton Hotels. Following his tenure with Hilton, Kyle worked at Maiko Sushi Lounge and the Mansion at Judges’ Hill before landing a position at the Four Seasons Hotel. While at the Four Seasons Hotel, Kyle appeared on the Food Network’s Food Network Challenge and assisted at the US Pastry Competition, walking away with the Showmanship Award.

Most recently, Kyle served as the Executive Pastry Chef at the award-winning restaurant, Barley Swine. During his 3 year tenure, Kyle played a crucial role in positioning Barley Swine as one of the top eateries in the nation, earning a “Best Pastry Chef” nomination from Food & Wine.


Jesse DeLeon, Sous Chef

A 13 year veteran and graduate of the New England Culinary Institute in Montpelier, Vermont, Jesse DeLeon brings a unique culinary perspective, and refined cooking techniques, to the Geraldine’s kitchen. After launching his career at the historic Windsor Court Hotel in New Orleans, Jesse relocated to Austin, Texas to serve as Chef de Cuisine at Zoot, where he earned a coveted four-star rating from the Austin American-Statesman.

Prior to joining Geraldine’s, Jesse worked as the Executive Sous Chef at Austin’s critically-acclaimed Italian restaurant, Vespaio.


Stephen Bonin, Sous Chef

A graduate of Le Cordon Bleu, Stephen Bonin joins Geraldine’s with a resume boasting some of Austin’s top restaurants.  Following his work as a sous chef at épicerie café, Stephen served as the Executive Chef of Mizu, and as the Chef de Cuisine of The Driskill Hotel. Most recently, Stephen worked as a Sous Chef at nationally acclaimed restaurant, Odd Duck.

geraldine's team

Photo: Geraldine’s Facebook

About The Author

Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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