Geraldine's — Restaurant in Austin

On Saturday night, my friends and I visited Geraldine’s for a highly anticipated birthday celebration. We chose this restaurant based on its positive reviews and expected an excellent experience. Unfortunately, what should have been a joyous evening was soured by miscommunications, unprofessional conduct, and a disgusting absence of accountability from management.

We called Geraldine’s twice before our visit to confirm details, including the dress code and whether we could bring small decorations (confetti and balloons) for our table. Both times, we were assured it was fine. However, after setting up and beginning our meal, a manager - tall, bald, and dressed in a suit -approached and curtly said that “glitter” was not allowed, and that a $250 cleaning fee was typically charged. When we clarified we brought confetti - not glitter - and referenced the prior assurances from our phone calls, this manager refused to engage in meaningful dialogue. He merely reiterated the no-glitter policy and walked away visibly annoyed. His attitude was dismissive, disrespectful, and dampened the celebratory mood.

Adding to the discomfort, we witnessed this manager conferring with a second manager - more casually dressed with black hair in a man bun - along with our waitress and a chef. They glanced at our table, which seemed to be the topic of their discussion. The second manager was friendlier but his behavior was equally unsatisfactory when we spoke to him shortly before leaving. He immediately brought up the confetti issue and deflected blame for it, repeatedly citing the $250 cleaning fee and referenced a purported city regulation prohibiting such items in restaurants. However, my subsequent research revealed no such law. While restaurants can set their own policies, they're also responsible for communicating them clearly.

Additionally, the second manager repeated his personal involvement in asking our waitress to stay after her shift to assist with cleaning the confetti, implying that he was doing us a favor by not charging us the $250 cleaning fee. He framed this poorly executed damage control as a generous favor but it came off as a thinly veiled guilt trip, a passive-aggressive attempt to shift blame on us while avoiding accountability for his staff’s mistakes.

Furthermore, when inquiring about a cake cutting fee, we were initially informed that the charge would be $5 pp, amounting to $50 for our party of 10. However, the second manager corrected this, stating it was actually $5 total for the table - another communication inconsistency from Geraldine's staff. Had we been provided with accurate pricing, we would have been able to plan appropriately and bring a cake, a missed opportunity due to the restaurant’s failure to convey the correct fee.

While the food was delicious, the environment clean, and the music enjoyable, these positives were overshadowed by the attitude of the management and their unwillingness to take responsibility. Our group was appropriately dressed, well behaved, and even cleaned the confetti ourselves before leaving, yet we were made to feel like a burden. I've dined at numerous fine dining establishments, and this experience stands out as one of the worst.

Management's conduct, coupled with the staff’s failure to provide accurate information, reflects a troubling disregard for basic customer service standards. To select Geraldine’s for a special occasion and then be met like so is unacceptable, especially considering some of us drove over an hour to come. This experience not only detracted from our celebration but also raised questions about the professionalism and operational integrity of the establishment.

For groups considering Geraldine’s for a special event, I urge caution. Their inability to communicate policies clearly or handle mistakes respectfully dulled what should have been a joyful dinner. I sincerely hope management addresses these issues so no one else endures this experience. As it stands, I cannot recommend Geraldine’s and will not return...

As a former hostess here, please realize to everyone that couldn't get a seat at a table for a drink that first and foremost this is a hotel. Imagine how upset you would be if you just arrived in town, tired from traveling, tried to grab dinner at your hotel dining room and found it packed with locals just drinking. Please. Guests come first, and Rainey is full of other bars. Also, please do not make a reservation if you are just drinking, and don't claim you're having dinner just to get a seat near the stage before the kitchen has closed. After the kitchen has closed, at 10 or 11pm depending on the day, the round tables open up for cocktail service. When you sit in a server's section to listen just for music you're costing them the money they could have made in tips from a table having dinner, so sorry if they seem a bit absent or salty. It happens constantly. It's not your fault the layout is bad. The stage should be next to the lounge rather than the dining area but at this point that change would require costly and extensive renovation. Just be polite, you know? Ask both the hostess and server if it's ok. Occasionally the servers are fine with cocktailing before 10 or 11 but there are a few who absolutely hate it. Which reminds me, sit at your reservation time. If your table is ready, please please sit!!! Do not hang out at the bar for another hour before gradually making it to your table. We ran a well oiled reservation system giving tables under 6 an hour and a half to two hours and over 6 two and a half to three depending on what occasion they might be celebrating and whatnot. When you don't sit at your allotted time you obviously push everything back. If you have ever arrived to Geraldine's and your table for your reservation wasn't ready it's because the people before you decided to trickle in over an hour and dawdle at the bar forever and then hangout at their table after the meal for another hour. By all means, enjoy your time. The staff is happy if you're happy. You are important and deserve a great time. Just general restaurant etiquette: be on time and migrate to the bar or lounge after your meal. This stressed the hosts out sooo much. Dealing with angry guests isn't fun, and just the thought of it brings on anxiety. We really want to make you happy yet most nights go home overwhelmed, berated and exhausted. The staff tries to close off the upper level and booths to be reset for breakfast after the kitchen closes. Be mindful of that as well if you're being a straggler and they're cleaning up around you. It's fine. Just enjoy your time. In regards to the heaters being turned off outside at times during the cold months, we usually tried to have them on but there were times where a fire marshal said we couldn't. So, sorry but, that was out of our hands. I hope that they eventually put a second bar on the first floor and move the music down there because it is a very popular and busy restaurant. The cafe should also have extended hours past 10pm. I also worked at the Joule in Dallas, which I believe was of similar size, and we had two restaurants each with their own bar, a coffee shop and a standalone bar all within the hotel so, I think HVZ could definitely expand to have more options but at the same time remember that this hotel is just over a year and a half old. Please note that the music starts at 9 or 10pm and is always a live band or musician. It DOES get loud. If you're older or bringing someone elderly, come earlier. Also the pool is not open to the public. If you aren't staying at the hotel and don't know anyone who is, no, you can't just bring your kids and pool gear. Why would that be a thing? There are literally tons of public pools all over Austin. It's incredible the number of people who get pissed off about this. Lastly, when I worked there, I kept extensive notes on all possible allergens including allium and nightshades so most of your allergies can be accommodated. The food is delicious, the view is great, the bands are...

Geraldine's restaurant in Austin, TX, is an absolute gem that promises a delightful culinary journey. From the moment you step inside, the warm ambiance and inviting decor set the stage for a memorable dining experience. The attentive and knowledgeable staff make you feel right at home, offering excellent recommendations and ensuring a seamless evening. To start, the Buttermilk Biscuits arrive at the table fresh and warm, accompanied by a velvety butter that melts into each bite. The subtle tanginess and fluffiness of the biscuits set a high standard for what's to come. The Chef's Snack Board is a celebration of flavors and textures, showcasing the chef's creativity. The smoked red fish rillette is rich and flavorful, while the Iberico chorizo provides a perfect balance of spice. The spicy chicharrón adds a delightful crunch, and the beet pastrami's earthy undertones complement the other elements beautifully. This appetizer is a true showcase of culinary artistry. Moving on to the Beef Tartare, prepare to be amazed. The dish presents an intriguing blend of flavors, with the black garlic adding depth and the habanero mayo providing a subtle kick. The umami yolk jam takes it to another level, harmonizing with the pickled shimeji and sunchoke to create a harmonious symphony of tastes. The Hamachi Crudo is a refreshing and light option that bursts with tropical flavors. The passion fruit nuoc cham elevates the delicate hamachi, while the mango and cucumber add a burst of sweetness and freshness. The crispy shallot provides a delightful crunch, balancing out the dish beautifully. The Fried Green Tomatoes are a delightful take on a classic dish. The jumbo lump crab adds a touch of luxury, while the smoked charred corn brings a smoky, charred aroma. The Fresno chili adds a hint of spice, while the harissa crema adds a creamy and tangy element that ties everything together. For pasta enthusiasts, the Cacio E Pepe is a true delight. The Santa Barbara sea urchin butter adds a rich, briny flavor that pairs impeccably with the bucatini, creating a luscious and indulgent dish. The Veldhuizen gouda adds a nutty and slightly sweet note, making it a unique twist on the classic Italian recipe. The Scallops are a highlight of the menu, prepared to perfection. The kaffir lime nage enhances the sweetness of the scallops, while the salsa macha adds a subtle heat and depth of flavor. The dill oil provides a refreshing herbal touch, creating a symphony of tastes that dance on the palate. Last but not least, the Wagyu Steak is a showstopper. The Legacy picanha cut is cooked to your preference and boasts a succulent, melt-in-your-mouth texture. The demi glaze adds a luscious richness, while the bone marrow adds a luxurious and decadent element. The chimichurri salad is a refreshing contrast, cutting through the richness and tying the dish together beautifully.

In conclusion, Geraldine's restaurant is a true culinary haven in Austin, TX, where every dish is thoughtfully crafted to showcase the finest flavors and ingredients. From the delightful Buttermilk Biscuits to the showstopping Wagyu Steak, each dish is an exquisite masterpiece that leaves a lasting impression. Whether you're a seasoned food enthusiast or a casual diner looking for an exceptional meal, Geraldine's is a must-visit destination that will undoubtedly exceed your...