NEW YORK— Daniel Boulud’s former director of public relations, Georgette Farkas, is opening her very own restaurant this evening: Rotisserie Georgette.
Farkas and operations director Katina Pappas worked together to open the restaurant with chef David Malbequi.
The restaurant has a partly open kitchen that reveals brass-trimmed rotisseries with meats turning over open flames. It has an elegant menu created by chef David Malbequi, where contemporary French comfort food meets luxury.
Notable items include starters such as foie gras with brioche and rhubarb chutney and roasted leeks with duck prosciutto.
Malbequi was formerly with Boulud and Tourondel, La Silhouette, and Prima. He was born and raised in France. Malbequi worked on a farm in the South Western town of Villeneuve sur Lot at age 12, before going to cooking school at age 15. All of his ingredients are regionally sources.
The entree list has two rotisserie chicken dishes, a strip steak, Pekin duck breast, and a whole roasted fish for two. Rotisserie Georgette also offers large format lamb and baby pig dinners, both of which feed eight people ($450).
Other menu items include pruneaux stuffed with chicken liver mousse; slow roasted leg of lamb with olive oil, garlic and lemon.
Rotisserie Georgette also serves bar snacks ¬¬such as Oeufs Mayonnaise Trio, with Chorizo- Tomato, Tapenade, and Black Truffle ($14); and Chicken Drumettes Confit with Sauce Diable ($14).
Cocktails include “Velvet Gentleman,” with Spanish Brandy, Cocchi Rosa Amaro, and Mezcal ($14); and “Falling Fast,” which is made with Whisky, Pear Juice, Mayple Syrup, and Creole Bitters ($14).
The restaurant plans to open for lunch, brunch, and delivery in the coming weeks. Private dining will be available for 10 guests.
Rotisserie Georgette
14 E 60th St, New York, NY 10022
(212) 390-8060
