Menu Item: Beef Rillette with Sauce Vert and Pickles
Location: East Chalet

Bio: Neil Andrews began his culinary career at a young age, washing dishes when he was 15 at a country club. But it wasn’t until after high school and other kitchen jobs that he decided to make a career out of it. He enrolled in the Scottsdale Culinary Institute, there he completed his formal training before coming back to Indianapolis and working at Elements Restaurant where he eventually promoted to the title of Executive Chef. He signed on at Geraldine’s Supper Club, where he currently works. There he uses all his past knowledge, of food, seasons, and the art of fine dining in order to deliver a truly unique dining experience.

Geraldine’s is a tip of the hat and a throwback to the nostalgic steakhouses & jazzy clubs of the 1940’s-1960’s. Fine steaks & chops, seafood, poultry, appetizers, soups & salads, classic cocktails, and live jazz are presented as they were 40, 50 and 60 years ago in the cool, lavish restaurants and dining clubs of the past. I want to emulate the places my parents took me to when I was a child growing up — couples dressed up properly to meet friends out. Dancing, drinking, eating, and celebrating life and memorable experiences. Great jazz played on stages, steaks were huge and the martinis were bigger.

In a time where the planet is racing toward an integrated world where our friendships, disappointments, and accomplishments have become virtual and are shared with a swipe of a finger, I wanted to go backwards — when we shared hugs and handshakes and twirled our loved ones to a catchy tune, and laughed the night away together with great food and atmosphere.