Geronimo Southwest Grill and Tequila Bar is based upon the authentic cuisine of Santa Fe. Deeply rooted in the traditional foods of the Native Americans, Spanish, Mexican and Anglo-American settlers - "fusion" one might call it, Geronimo is 100% Southwestern. Geronimo is named after the infamous Apache rebel whose current resting place is rumored to be somewhere on the Yale University campus in New Haven, CT.
Southwestern cuisine takes its cues from the land. Its primary ingredients consist of corn, beans, chile peppers, rice, tomatoes, avocados, pork and bison. Slow-stewing meats were a means by which to tenderize the less than stellar cuts of beef, and the natural heat from the various chile peppers gave southwest cooking its original reputation as being hot and spicy. The bold flavors of this rustic cuisine are now considered to be an art form.
Geronimo incorporates these authentic ingredients and methods with an added contemporary flare. Traditional Navajo frybread and slow braised bison chile share the stage with more modern tastes such as macaroni and cheese with hatch green chiles and a prickly pear cactus gazpacho. Quesadillas, burritos, tacos and burgers find themselves in good company with hearty salads, ceviche, chile relleno, and tableside guacamole. Sophisticated and hearty dishes come in the form of lobster enchiladas, slow braised pork adovado, and a classic chicken mole.
Created by friends and entrepreneurs Rob Bolduc and Marc Knight, who were intrigued by the restaurant industry and enamored with the cuisine of the southwest upon their travels to Santa Fe, Geronimo is also spearheaded by Executive Chef Timothy Scott. A Connecticut native, Tim studied at the La Varenne Culinary School in Burgundy, France with French cuisine matriarch Anne Willan. Upon returning to the states, Tim worked at Westport’s then popular La Chambord before going on to the corporate world as Executive Chef in General Electric Worldwide HQ Guest House in Fairfield, and Entertaining Moments in New Haven, the umbrella company for restaurants Gentree, Bruxelles, Scoozzi, and 368 a Steak House. The opportunity to create a restaurant from the ground up took this dynamic chef to the Pond House Cafe in West Hartford, where he spent seven years creating this established Connecticut destination for weddings and special events. Geronimo is now fortunate to have Executive Chef Tim Scott at the helm, creating inspired dishes and memorable events for this New Haven standout restaurant.