Geraldine's opened in 2015 inside Hotel Van Zandt, taking its name from a guinea fowl who once wandered Rainey Street before the neighborhood became known for bars and music venues. The kitchen, led by Executive Chef Sergio Ledesma, works in modern Mexican cuisine with Southern influence, drawing on Ledesma's background running kitchens including La Central San Pedro in Monterrey and Cabo San Lucas and Xocolat Posh Mexican Cuisine in Calgary.
Weekend brunch has built its own following, with poached eggs, short ribs, and salmon on the menu alongside a well-regarded bloody mary. Dinner brings small plates and steak into the mix. The space itself is part of the draw: a pool deck overlooking Rainey Street and an in-house stage that hosts live music spanning singer/songwriter, acoustic flamenco, jazz, country rock, blues, and soul.
Geraldine's also operates as a private event space, hosting groups from intimate dinners of 15 up to full buyouts of 200.
Weekend brunch has built its own following, with poached eggs, short ribs, and salmon on the menu alongside a well-regarded bloody mary. Dinner brings small plates and steak into the mix. The space itself is part of the draw: a pool deck overlooking Rainey Street and an in-house stage that hosts live music spanning singer/songwriter, acoustic flamenco, jazz, country rock, blues, and soul.
Geraldine's also operates as a private event space, hosting groups from intimate dinners of 15 up to full buyouts of 200.