Geraldine’s, a well-known restaurant in downtown Austin, is commemorating its tenth anniversary by unveiling a new menu that reflects its culinary evolution.
With Executive Chef Sergio Ledesma and Director of Food & Beverage Trevor Cabal at the helm, the restaurant now offers an innovative selection of modern Mexican cuisine combined with Southern influences.
The newly designed menu is thoughtfully categorized into four sections—Harvest, Pasture, Tide, and Entree—taking diners on an exploration through various food groups representative of Earth’s bounty.
An exclusive tasting event was held the night before the official menu launch, giving select guests a chance to sample dishes from each section.
I had the privilege of attending this tasting with a guest, and we were immediately struck by the restaurant’s inviting atmosphere and high-quality service.
Located on the fourth floor of Hotel Van Zandt, Geraldine’s is harmoniously integrated into its sophisticated surroundings with warm lighting and distinct industrial design elements.
The ambiance is further enhanced by a rooftop pool bar that offers stunning views of downtown Austin and Lady Bird Lake, where private cabanas invite patrons to savor cocktails underneath the skyline.
Overall, Geraldine’s provides a refined yet relaxed atmosphere, ideal for enjoying a memorable dining experience.
Navigating through the enticing new menu was a delightful challenge, as each dish sounded more appealing than the last.
After a thorough explanation from our attentive server, we eagerly placed our order, selecting dishes from each section: the squash blossom from Harvest, al pastor from Pasture, and mole verde, huitlacoche bucatini, and pato from the Entree section.
The meal commenced with the squash blossom, a beautiful appetizer that featured goat cheese, pine nuts, and a chipotle truffle sauce.
The dish delivered an exquisite balance of crunch and softness, with flavors that were both savory and slightly sweet, making it an ideal introduction to our culinary experience.
Next up was the al pastor, which consisted of tender Berkshire pork jowl brocheted and lavishly covered in fish caramel.
Topped with chipotle pepper, grilled pineapple, onion, and cilantro, this dish provided an impressive taste experience with the option to enjoy it on its own or wrapped in small, delicious corn tortillas.
The thoughtful preparation ensured the pork was cooked to perfection, balancing sweet and spicy notes in an unexpected yet delightful manner.
Following the al pastor, the mole verde arrived—a stunning dish featuring a 48-hour slow-cooked Wagyu beef tongue served alongside corrundas over a velvety mole verde sauce.
The rich flavors of the Wagyu complemented the nutty, herbaceous profile of the mole verde, inviting diners to explore a palate of earthy and modern tastes.
Next was the huitlacoche bucatini, offering an earthy green pasta that wonderfully contrasted the other flavors; it was made with truffle, Cameros cheese, and matcha salsa.
This dish was expertly prepared, achieving a perfect al dente texture that provided a palate cleansing moment amid the tender richness of the previous dish.
To conclude the culinary journey, we sampled the pato, a perfectly aged duck breast that came with caramelized cauliflower and a black currant sauce, adding a tart sweetness to the dish.
Served over a hibiscus-pasilla mixe jus—tangy and smoky—this last serving encapsulated the vibrant flavors of the evening.
Reflecting on the experience, I felt as though I was transported through Geraldine’s interpretation of modern twists on traditional culinary staples.
Every dish not only delighted the palate but told its own unique story, affirming Geraldine’s commitment to providing an unforgettable dining experience.
It wasn’t merely a dinner, but rather an immersive experience, characterized by attentive staff, a lively atmosphere, and dishes deeply rooted in tradition.
image source from：thetexastasty
