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    Chef Frank's Bistro

    4.8 (32 reviews)
    Open 5:00 pm - 9:00 PM

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    La Meridian Barbera wine.

    Delightful dining with Chef Franks and his team. The restaurant is small - 10 tables - and it was elegant, white tablecloths, fresh flowers in each table. The service wa attentive and friendly. The wait staff are all experienced and from what we saw, know how to serve their guests well on a busy night. We were lucky enough to get a last-minute table on a cancellation on the Friday before Valentine's. The food was wonderful. For appetizers we started with a salad (featuring pomegranates, butternut squash and goat cheese) and Oysters Rockefeller. The salad was fresh, crisp, and delicious. The oysters are very tasty, with gouda that paired well with the spinach and pernod. Our entrees where grilled sheepshead, and a filet mignon. Both were well prepared. Extremely tasty and simply delicious. For dessert, we had a butterscotch budino, featuring homemade butterscotch that was simply delicious. We sent our compliments to the kitchen - after the meal, Chef Frank came out and introduced himself. We cannot wait to return!

    Rack of Lamb
    David K.

    Fine dining done right. Excellent creative food, generous portions, relaxed yet elegant atmosphere, the plain room spruced up with nautical paintings, white tablecloths and fresh flowers on the tables. Chef-owned and operated. I started with an appetizer "Crabkopita", a crab-containing version of the Greek Spanakopita. 6 pieces, plenty of crab (instead of the usual spinach), and perfect phyllo texture: just enough fats so it didn't feel dry or shatter into shards when you bite into it. Very curiously seasoned, in a good way. Almost too good by itself to use the sauce but I did, sparingly; it was great too. The dinner rolls - complimentary - were very good, slightly sweet and served warm. I asked and learned they are the only item not made in house. Almost though: the pre-formed dough is purchased from a local bakery and baked here. There was a good selection of wines by the glass that I'm not familiar with, for prices considered normal these days. I had three and all were very good: a Cabernet from Sonoma, a Washington Pinot, and a Rosé from Provence. Don't judge me; I had a very long walk afterwards before driving. My entree was Marinated Rack of Lamb, with cannellini beans, fennel and rosemary ragout, garlic glazed green beans, and red wine demi glacé. A full rack of 8, artfully arranged on the plate and cooked exactly as I requested: medium-rare. Assertive pepper herb crust. Green beans done just to al dente. Almost perfection, the slight excess of salt a minor and completely forgivable flaw. I'm not the least bit embarrassed to use my hands when needed, which in my option is the correct way for rack of lamb. I got no disapproving stares from staff or other diners, so I say go for it if that's your preference. Dessert was a coconut cake, an enormous slice of which I ate 1/3 that night and got two snacks from the leftovers over the next two days. With buttercream between the layers, toasted coconut around the top and sides for boosted flavor, and mint and whipped cream for garnish. Simple and plain but perfectly executed: texture was light and airy and so much flavor. A few words on the staff: My waitress reminded me of Sookie from Gilmore Girls in so many ways: appearance, voice, and mannerisms. And from my research it seems she's also involved with the food preparation and menu design so, the Gilmore character being a chef, the similarity holds there too. And my interaction with Chef Frank was amusing. He came out to say hello towards the end (very appreciated) and I complimented him on the Crabkopita and inquired about the herbs - the flavors which I couldn't identify. He said there are no herbs in it! Eventually as we continued the short exchange I realized he meant there are spices in it but no herbs. Well excuse me! This layman tends to use the terms interchangeably (I'l try to be more precise from now on). I don't think he was being flippant or condescending in his response; it's just that to a chef they really are completely different things. He did reveal that there was lemon zest in it but he never did tell me just what those amazing spices were!

    Not sure what was better the food or the service. Had an excellent meal with family, every entree was so good and don't miss the crème brûlée.

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    great food, great service, reasonably price. we have been there four times and have never been disappointed. highly recommen!

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