Oh, the siren call of a perfectly roasted chicken.
Georgette Farkas has heard it, and she's delivering on the dream at her just-opened 90-seat Upper East Side temple to the rotisserie arts, Rôtisserie Georgette.
The beauty, the bird
Farkas has got chops when it comes to knowing what's good and delicious in the world of food--she spent years steeped in fine French dining as Daniel Boulud's marketing director and aide-de-camp.
To help her carry out her vision, she's brought on chef David Malbequi (also a Boulud vet). He and his team work the rotisseries behind a frame of blue and white tiles. The open kitchen brings a bit of downtown energy to the comfortably uptown space.
David Malbequi | Georgette Farkas
The kitchen spins out two kinds of chickens--one prepared for two people and gussied up with wild mushrooms and foie gras ($36 per person), the other a Zimmerman organic bird--humble in comparison at $24, but not in flavor. It comes to the table radiantly golden and socked through with juicy flavor--it's the consummate chicken.
Then there are the potatoes, prepared four ways to Sunday. Don't stop with just an order of the chicken dripping-soaked rotisserie potatoes ($7). The baked Idaho potato is worthy of its $15 price tag with a skin that is crisped and then stuffed with truffled mashed potatoes.
It's clucking awesome.
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