Rotisserie Georgette by Georgette Farkas Inaugural Review Our Coverage Sponsored by Fresh Origins
At the conclusion of your Rotisserie Georgette experience you absolutely must try the Tarte Tatin which Georgette Farkas serves "Avec Plaisir!" (with pleasure, for everyone that did not have Mademoiselle Marie-Claire Charton at Miss Porter's...)
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At the crossroads of midtown and the Upper East Side at 14 East 60th Street, a Landmark building dating back to 1903 when it was a residential hotel "Hotel 14" and later the original Copacabana in the 40's and 50's, you will discover the best Rotisserie in existence anywhere: Rotisserie Georgette. So far, so fabulous, and based on our one experience there we'd say it's the Rotisserie for the rest of the world to beat, but you should expect nothing less from someone with a B.A. in European History from Harvard (with a concentration in 18th/19th century French History) and a second degree- a B.S. from Ecole Hoteliere de Lausanne. If you've been reading, you know we hold others with B.A.'s in History in high esteem and Georgette may be the only restaurant owner ever published on that also formally studied history; her favorite moment in French history is Napoleon's return from Elba because he's a Frenchman that doesn't take no for an answer: by being overly ambitious he did many positive things for French law and French society.
A basis for any restaurant of excellence is an owner that is intelligent, both intellectually and emotionally and Georgette exhibits both aspects. We love her respect for tradition, refinement and understatement and it's evident from your first stroll through the venue that she has mastered the fine art of combining luxury and simplicity. Dining at Rotisserie Georgette is a celebration of everyday beauty from objects to gestures to of course, cuisine. You knew we'd get around to speaking about the food but this is a place where there is much more meaning behind it than many. We value educational achievement combined with entrepreneurialism and you can see why when you see the results. You can't have one without the other.
Peachy Deegan love love LOVES crab and doesn't everyone love to eat like they are in Florida (citrus!) especially when we are expecting ten inches of snow in Manhattan? Alaskan crab flys in three times a week and it steps out with ruby red and white grapefruit with avocado and winter greens to ignite your appetite. It was superb overall and the luxurious crab, sublime.
Another starter we'd highly encourage is the Prince Edward Island Moules Basquaise: mussels, chorizo, and tomato saffron all waltz in a lovely white wine. You'll discover in the depths of the dish the broth and the portion here is generous and the mussels themselves exude brilliant succulence. This dish looks like it stepped off Mover and Shaker Donna Degnan's runway with its beauty. In retrospect, everything is gorgeous that is set in front of you at this venue. No one needs to remind Georgette that you also eat with your eyes.
The focus here is on healthy ingredients that are simply prepared and the atmosphere is warm (not pretentious) and though this is a new restaurant, its aura is evocative of an old soul.
Meet Farrotto! It's a bit of a "girl dish" emanating femininity with its balanced vegetarian ingredients of farro, mushrooms, arugula, tomato confit, brussels sprouts leaves, pine nuts and of course our most favorite vegetable, parmesean. The name is derived from a mix of farro and risotto.
Meet the star of the show: Poulet Roti sourced from Zimmerman farm via D'Artagnan, bien sur. This roasted half chicken is what all chickens aspire to. Free range and vegetable fed with no antibiotics, this chicken in its flavor, moistness and rotisserie glory will wow you and you simply must have it. The deliciousness continues with every bite. We challenge you to find a better chicken.
Rotisserie Georgette has two rotisserie ovens with eight spits each (see Georgette holding one above). The birds cook on these spits over open flames, honoring the most traditional and ancient form of cooking. Other meats and fish are on hooks.
Though she is a Manhattan native, Georgette grew up summering in France at St. Jean Cap Ferrat which practically makes her French, n'est pas?
Do not ignore the notable sides of Baby Brussels Sprouts enhanced with both apple and bacon and also the Crispy Sunchokes, highlighted with rosemary and lemon. Each exquisitely is a terrific compliment to your entree. If you are thinking you might know Georgette from another restaurant, she did work for Daniel Boulud for eighteen years before Rotisserie Georgette.
If you are more in the poisson mood, opt for the Whole Roasted Branzino, which is spun vertically on the rotisserie. The flavor of this trumps other majestic whole fishes by their competition because even when you start with a great fish, when you finish with an even greater rotisserie the results win with every forkful. Fennel, tomato, caperberry, lemon, tarragon and olive oil make this poisson an even more phenomenal experience. Quality is celebrated in every edible we experienced at our first time at Rotisserie Georgette.
Honey Crisp Red Gala Apples are feted in this dessert of Tarte Tatin for Two served with Creme Fraiche that is cloud-like heavenly. The contrast of the warm tarte and cold creme works wonderfully; the apple is baked to caramelized perfection yet not burnt achieving an ideal deep, dark hue. The taste is exactly what you want in a dessert and we did not even pick this out but we would have. Georgette must have read many reviews where Peachy Deegan does in fact pick out the apple dessert.
Rotisserie Georgette has made a significant positive impression on us on our first visit and we look forward to seeing what Georgette Farkas does next, avec plasir!
She credits her mother, Francine, with sharing with her the pleasure and generosity of cooking for people as a gift and even better is the story of the tiles, collected in 1967 quite pre-Rotisserie Georgette. The decor is top-notch and we love that the tiles were collected by Georgette's late father on his travels to Portugal; also note the tiles when you enter. Georgette credits her father, Alexander, for her love of good food in beautiful restaurants; certainly he is at Rotisserie Georgette in spirit.
