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Rôtisserie Georgette

14 E. 60th St. (Madison Ave.) Send to Phone
212-390-8060 | Make Restaurant Reservations | Menu
A French rotisserie-centric restaurant roasts meats and vegetables.
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Local Deals: 120 * 90

Cuisine
Open
Open Lunch Mon.-Fri. 12 noon-2:30 p.m., Sat. 12 noon-3 p.m; Dinner Sun.-Mon. 5:45 p.m.-10:00 p.m., Tues.-Sat. 5:45 p.m.-11:00 p.m; Bar Sun. 5:00 p.m.-10 p.m., Mon. 12 noon-3 p.m. & 5:00 p.m.-11 p.m., Tues.-Sat. 12 noon-3:00 p.m. & 5:00 p.m.-midnight
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Dining room at Rôtisserie Georgette, New York, NY

Rôtisserie Georgette Restaurant Review

: The architecture of the building in which Rôtisserie Georgette is housed sets the tone of the meal to come: elegant. The door of the restaurant complements it: casual. And that is exactly the way founder-owner Georgette Farkas wants it. A New York native, she started her culinary career at 16, then went on to a hospitality school in Switzerland, followed by extensive stages in France. Back in New York, Farkas was Daniel Boulud’s in-house marketing and PR person for many years. Now that she is flying on her own, she deliberately chose a simple concept after all the years of haute gastronomy: a rôtisserie. The ladies who lunch and the men who dine in sport coats sit on caramel-colored leather banquettes in a high-ceilinged room bedecked with Portuguese tiles and antique mirrors, preceded by a bar where the beautiful wood floor is worth a glance. We like the story of these azulejos (tiles): her father bought them in Portugal in the 60s and they had been in storage until Georgette told her mother she was going to buy Portuguese tiles for her restaurant. She got lucky, as Mr. Farkas had purchased tiles with butchery scenes and not ones with fishery or gardens. The kitchen is run by executive chef Chad Brauze, former sous chef at Daniel, who you can see operating the actual rôtisserie in the open kitchen, nicely decorated with modern royal blue tiles on the walls. You may start with the “Salade G” composed of mesclun, frisée, Asian pear, walnuts, lardons and blue cheese. But we highly recommend the “Farro Printanière,” a farro, squash, mushrooms, arugula, tomato, pine nuts and Parmesan salad served warm --- it’s a great dish for vegetarians as it can be sized as a main course. Charcuterie is “maison,” meaning house-made, and encompasses duck rillettes, wild boar pâté or foie gras terrine. From the rôtisserie, expect, of course, roasted chicken (half or a whole bird for two), baby-back ribs, guinea hen or an orange-cranberry-glazed duck. And if you order 72-hours ahead for a group of six to eight gourmands, you can have suckling pig, rabbit or a leg of lamb. In the side dishes category the “Rôtisserie Potatoes” are a must. Finish with the rich chocolate soufflé and its vanilla ice cream or the refreshing grapefruit sabayon. The wine list, while pricey, is a good one and heavy on Gallic varieties. Service is professional, and we like the blue shirts and brown leather aprons worn by the staff.

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