Rotisserie Georgette's Poule Deluxe
Georgette Farkas, who worked as Daniel Boulud’s head of communications for 17 years, was inspired by rotisserie places popular in Montreal and throughout France to open a restaurant dedicated to the style. In addition to fish, meats and a simple organic chicken with jus, she offers a super-luxe rendition. Wild mushrooms are stuffed under the bird’s skin, and seared foie gras sits on top. In season, you can get even more decadent by adding shavings of black Perigord truffles.
14 E. 60th St.; 212-390-8060