Rotisserie Georgette – LOST GEM
Rotisserie Georgette elevates comfort food to a whole new level. The menu offers a full spectrum, from homey dishes that grandma would make, like pot pie or roast chicken but with complex flavors, all the way to wild boar with berries, or veal ribs with chimichurri. The restaurant describes their food as “Louis XV meets the kitchen.” Chad Brauze, the chef, has certainly turned this former home of the Copacabana into a culinary gem.
The Sideways team sampled the pot pie, which was wonderfully rich and filled with mushrooms, parsnips, and carrots. I was eager to try both the Jerusalem artichokes with grainy mustard and the parmesan stuffed potato – each was exquisite, as was the side salad that accompanied the chicken pot pie. Every dish is made with high quality local ingredients – the chef grew up on a farm in Michigan, so he is an expert on food from “cultivation through cooking.” Chad’s background explains why his cuisine is such a masterful combination of down-home recipes and French flair. And Georgette Farkas, herself, has learned from the experts how to run a seamless operation with a French twist, having spent many years working first with Alain Ducasse in France, and then heading up the public relations department for Daniel Boulud. I must mention that while there, in 2006, Georgette was kind enough to spend an hour with my daughter discussing the restaurant business – as Joelle was contemplating a career in this direction. I will always be grateful to Georgette for sharing her enthusiasm and knowledge with a student getting ready to graduate college and enter the “real” world.
