Frank's Kitchen

Frank’s Kitchen 588 College St 416 516 5861

Not only is Frank a handsome sexy looking man, he is a master chef. Every bite was picture perfect and a delight for the palate. Elaine and I have eaten at this establishment during the last few owners. It was always good food but nothing could compare to the high standards and quality cuisine with this latest owner in his new restaurant.

College St near Clinton is my favorite area of town. I love the Royal Cinema and the Red Pegasus( a delightful gift shop just west of the cinema) The restaurant supply store on the south side of College and Clinton is a junky store filled with wondrous cooking and kitchen items. It is a must to visit. There are many restaurants on College St in this area. We had such a good time walking on the street and comparing menus and clientele. I think this food was the best I have tasted in a long while.

Frank makes all the bread daily. Three types of delicious bread were presented with two tasting tapenades. I plead guilty. Elaine and I ate the large quantity of bread because every bite was so pleasurable.

We shared an Arugula Salad with shaved Parmesan, roasted pear and candied nuts in a lemon vinaigrette.($8.00) The peppery fresh arugula was a delightful contrast to the subtle vinaigrette. The candied pecans were like a dessert. I wanted a whole plate of them.

We were delightfully surprised when the amuse bouche arrived .Small shot glasses were filled with a pureed Soup of Cucumber and Avocado. A small quail’s egg was placed on a cocktail spoon beside it. Outstanding! The soup was creamy, flavorful and tantalizing.

As if that wasn’t enough, another cocktail spoon with a taste of Lemon Sorbet with a touch of Basil. Remarkable

We were tempted to order the White Asparagus Salad with Forest Mushrooms in truffled vinaigrette.($!3.00) Tuna Tartare is served with avocado in a lemon olive oil vinaigrette and with a watercress salad.

For the main course I thought about having the Lobster Ravioli in a fresh heirloom tomato and basil agliolio.($!9.00) The Porcini Risotto with truffled pecorino cheese was also beckoning.($17.00) Lamb Loin is served in a syrah reduction with a ratatouille and white bean puree.($27.00)

Chicken Supreme is prepared with artichoke hearts, garlic mash, honey mushrooms and rapini in a Gremmolata sauce.($20.00) Grilled Whole Lobster is prepared with a lemon butter sauce with chorizo fennel salad and sautéed spinach.($26.00)

Elaine and I were heading out to a film at the nearby Royal Cinema and didn’t want to be too full for fear of falling asleep. We asked Frank if it was possible to have a Vegetarian Plate. We had noticed the wonderful vegetables served with the other main courses. Thank you Frank for putting together a masterpiece of the best prepared vegetables. There was some ratatouille. Little spears of asparagus were perfectly cooked. The tiniest carrots I have ever seen were also the most flavorful I have ever tasted. Some rapini was also on the plate. We were joyous and marveled at every bite.

We dared not order one of the tempting desserts. Once gain a most pleasurable surprise awaited us. A small Truffle of 95% Chocolate was placed before us. Frank, how do you do it all? Frank bakes the bread, prepares the little offers of amuse bouchee, satisfies the patrons with the wonderful meals and also makes the truffles. A perfect evening!