A Rotating Menu
The twirling spits of a rotisserie are among the most ancient of all cooking tools, and the fare being served at Rotisserie Georgette, a new restaurant on the Upper East Side, serves as a reminder that those spits have not gone out of style. The restaurant is the brainchild of Georgette Farkas, and it delivers succulent, refined comfort food with a French accent. With a rotisserie stationed proudly in the center of the establishment’s open kitchen, the source for such decadent food is anything but a mystery.
The champion dish on the menu, Poule de Luxe, is a handsomely bronzed whole chicken that serves two and is stuffed with wild mushrooms and topped with a generous layer of seared foie gras. The perfectly tender bird is served with a roast-chicken jus, though diners may find little use for it. Nevertheless, it adds one more level of decadence to an already indulgent dish.
For an unforgettable Rotisserie Georgette dining experience, we offer the following suggestions: