Georgette Rotisserie

Georgette room
Anything that says rotisserie on the menu makes me happy.  It is definitely one of my favorite ways to cook meats.  Needless to say I was excited to go to Rotisserie Georgette that opened just a short while ago on the UES.  

A group of us took over the back dining room for the evening that peeks into the kitchen.  The room fits 8 just perfectly, 10 would be tight but certainly nice and intimate.  In the back room you need to pre-order the meal and there is a minimum cost.  We went with the whole pig.  The front room is not as unique and cozy as the back room.  The room is very brown and drab vs the modern chic you come to expect from restaurants in that area.  

Foie gras
We began with a foie gras terrine that was served with a tokay gelee, rhubarb chutney and brioche toast. Delicious.  I am a sucker for foie gras.  

Pearsalad
Our next round was two salads.  Salade G, the house salad consists of endive, frisee, sliced Asian pears, avocado, candied walnuts, super crispy lardons, blue cheese and a mustard vinaigrette.  A really nice salad. French with a twist.  

Leeks
We also had roasted leeks served with mache, pignoli nuts, duck proscuitto and a grilled red onion vinaigrette.  I often braise leeks and you get the same soft leeks when you roast them.  This was a good combo of flavors and mixing them with duck proscuitto is a nice call.

Pig
The pig was beautiful.  They had brined the pig before hand and then rotisseried it for hours.  The skin was super crispy and the skin fell right off the bone.  It was really delicious.  We were in a French influenced restaurant so the sauces on the side were red wine sauces but personally I would have liked to see something with more edge.  Everything needed a little more oomph.  

Pigsliced
Here is the pig after being sliced.

Chicken
We also had rotisserie chickens which we certainly did not need.  Lots of doggie bags went home last night.  The chicken was juicy and fell right off the bone.  Super simple and again it would have been nice to see just a little oomph.

Sides
Our side vegetables were very simple. Just like France where they put the potatoes underneath the chickens as they turn makes the potatoes really crispy and flavorful.  Roasted Jerusalem artichokes, golden raisins roasted with baby brussel sprouts, cipollini onions and roasted pieces of cauliflower.  

Tartetartin
Nice touch on the tart tatin with creme fraiche.  It could feed 20 people.  

The wrap up is that I do love the simplicity of the menu.  The food is good not great but they have not been open long.  I'd love to see some edge to the food.  Everything could use just another shot of spice to separate all the flavors and take the experience to another level.  A super fun evening.  Lots of wine, great way to spend the holidays with a bunch of friends…and other friends we bumped into.  I rarely get up that way in the evening so perhaps my next time at Rotisserie Georgette will be for lunch.