When a server uses truffle shavings like it's fresh ground pepper - you know it's good.
Weekend in Toronto, and a lucky last minute reso got us into Frank's Kitchen on College St. A new "it" restaurant according to Joanne Kates of the Globe and Mail, it didn't fall short of the review by any means.
Amuse Bouche: Velvety soup shots, served with a cheese croquette atop a salad of cucmber, red onion and tomato.
The Shrimp cocktail: prawns with crabmeat atop a seaweed filled block of ice with decorative banana leaf. The lemon, wrapped in a porous cloth was a nice touch, ensuring that no seeds entered the dish when squeezed.
Seared foie gras with Jerusalem artichoke puree, roasted quail breast, kumquat jus and salad.
Steak, and frite (served in a cone but not pictured). This was red meat heaven. Note the more than generous serving of truffle shavings.
Elk loin wrapped with foie gras and black truffles, heirloom beets, squash ravioli in a chestnut foir gras jus.
Weekend in Toronto, and a lucky last minute reso got us into Frank's Kitchen on College St. A new "it" restaurant according to Joanne Kates of the Globe and Mail, it didn't fall short of the review by any means.
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