Me and a girlfriend wanted to go to Frank's Kitchen for a while now but they are always fully booked on the weekend. So we end up making reservation 3 weeks in advance.... but then only Friday is available. So please do make your reservation, every time I pass by, it's totally packed since it's a relatively small / narrow restaurant.
Love the open Kitchen
The 4 of us end up ordering 2 bottles of red =P
Love their Breads, it's in house bakes and they give us an assortment: Mini Egg-wash Brioche (semi sweet), Epi Bread, Walnut Chianti & Pesto, garlic puree Focaccia (taste like pizza) w/ sides of Olive Puree & Sun dried tomato Puree
Then we got some complimentary amuse bouche before our appetizers: Goat Cheese Croquette (can barely taste the cheese) & Leek & Potato Soup w/ a dash of herb oil on top (surprisingly good & refreshing).
Seared Foie Gras and Quail Breast w/ Jerusalem Artichoke Puree and Kumquat Salad ~ huge portion, it's not the best I ever had but more than worth the $21. The Quail was great, moist and flavorful and the Foie Gras has the perfect seared crispy outside.... but I can't really taste the Artichoke in the puree but the Kumquat was a surprising combination, in fact I've never had Kumquat in non-Chinese /Korean dishes.
Tuna Tartare with Cucumber and Avocado Salad in a Lemon Olive Oil Vinaigrette ~ it's not the best looking tuna tartare but ir was very refreshing after the more salty foie gras dish
Antipasto Plate for One, Cured and Aged In-House ~ it's really not that great, you can easily get better ones at the supermarket, the bread and the 15 year ages Cheddar is the best.... maybe it's because I always compare the charcuteries to Black Hoof's which to me is by far the best in t.o.
Another amuse bouche before our entree ~ Lemon sorbet w/ basil (totally cleanse your pallet)
St. Jacob Pork 3 Ways - Rack, Loin and Crispy Belly with Squash Purée and Calvados Reduction ~ I have to try this, it's their signature dish and people are recommending it on every single review I read online. Of course I tried the Crispy belly first but it wasn't that great, well how could I put it, the belly should be crisper on top (skin) and softer underneath. I like the one I had at Table 17 here. But I was surprise at how moist the Loin was since when I was looking at it I was thinking of a dry piece of chicken breast and so was the rack, it was a pork version of a lamb rack... the veggies on the side was as good as it taste; a few stripped Brussels sprout leaves, emerald and al dente; a ribbon of pureed squash with tiny nubbins of yellow squash; piquant braised red cabbage; and one quarter of a baby artichoke, perfectly cooked.
Lobster Ravioli in a Basil, Olive Oil and Fresh Tomato Broth ~ it was full of fresh lobster, thin pasta and although the sauce is more of a broth, it's still bursting with flavour and you could smell the fresh basil even after we finish the dish.
Spaghetti Carbonara tossed in Duck Egg Yolk with Guanciale, Padano Cheese and Crushed Black Pepper ~ super cheesy and the pasta was El dente
For dessert we order the Chocolate Molten Cake (souffle style), but it was really not that great... it actually smell better than it taste.
Complementary Chocolate Trufles