KIMPTON HOTELS & RESTAURANTS APPOINTS STEPHEN BONIN AS EXECUTIVE CHEF OF GERALDINE'S AND HOTEL VAN ZANDT - Food & Beverage Magazine

KIMPTON HOTELS & RESTAURANTS APPOINTS STEPHEN BONIN AS EXECUTIVE CHEF OF GERALDINE’S AND HOTEL VAN ZANDT

KIMPTON HOTELS & RESTAURANTS APPOINTS STEPHEN BONIN AS EXECUTIVE CHEF OF GERALDINE’S AND HOTEL VAN ZANDT

Geraldine’s debuts lunch service featuring contemporary Austin fare

Geraldine's

Kimpton Hotels & Restaurants is thrilled to announce that 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.

In his new role, Bonin is responsible for menu conception and day-to-day operations at the restaurant and hotel. Geraldine’s current menus feature 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 a Duck 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.

“Stephen’s hard work and creativity has been an essential part of Geraldine’s success thus far,” said Tobias Peach, Director of Food & Beverage at Geraldine’s and Hotel Van Zandt. “We are delighted to have him take on the role of Executive Chef; there are more great things to come.”

The restaurant is now serving lunch Monday through Saturday from 11 a.m. to 2 p.m. with indoor and outdoor patio seating available. Seasonal lunchtime offerings include 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. To make reservations, visit Open Table or call 512-476-4755.

Geraldine’s is open for breakfast and dinner service seven days a week, in addition to Sunday brunch.  High-res images are available upon request, for more information, please visit www.geraldinesaustin.com.

ABOUT GERALDINE’S

Geraldine’s, the first Austin restaurant concept from Kimpton Hotels & Restaurants, is located on the fourth floor of the Hotel Van Zandt. In homage to its location, the restaurant is named after Rainey Street’s famous former resident, Geraldine the guinea fowl. In addition to its contemporary Austin menu and cocktail program, Geraldine’s features daily live music and breathtaking views of Lady Bird Lake. The menu offers seasonally-driven dishes inspired by the flavors of the city.  Designed as a shared dining experience, Geraldine’s encourages customers to socialize, taste and share bites from a variety of small plates and select large format dishes. For more information, visit www.geraldinesaustin.com or follow along on Instagram, Facebook and Twitter.

ABOUT KIMPTON RESTAURANTS

Kimpton has more than 70 unique restaurants, bars and lounges across the country helmed by renowned chefs and bartenders who offer guests a chance to dine like a local. Common cornerstones of each restaurant and bar include heartfelt care; chef-crafted, seasonal menus that celebrate local farms and purveyors; and striking interiors with vibrant style and design. Signature cocktails are created by expert local bartenders, and wines are chosen with a nod toward artisanal and sustainable selections. Distinct restaurant concepts range from rustic Italian cuisine in the Pacific Northwest to oceanic fare on the Florida coast and alluring rooftop lounges and bars tucked away in Washington DC. For more information, visit www.KimptonHotels.com/dine.

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