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New York, New York
January 9, 2007
Wow. This place has just started taking reservations for parties over 8. The first time we went for a Labor Day weekend meeting. My friend Mark was in town and we met with him and a couple of his friends. I come back here often although it is very hard with a group.
It is very affordable place with most dishes being in the $13 to $15 range and a couple of the specials touching up to $17. Really great food for a good time and very good price. Please note. The entire restaurant is cash only.My favorite dish is the Tagliata. I didn't know what it was, but would order it again now that I do. Just what I needed actually so it all worked out. This is on the New York Magazine top cheap eats list for 2003 and the crowd shows it.My brother was seen here eating the baked chicken in mid 2004. One of the better menu items available although some would argue the mashed potatoes they give with it is the reason to order. I myself finally went with the roasted rosemary chicken as it is called on the menu at the VT Meeting here October 23, 2006.This is also, in the words of one of our favorite party planners, the place to get a blonde in the city. And as she will be very happy to hear, they are again serving blondes in here.
From journal Life in New York
August 29, 2001
Appetizers include tomato bruschetta, crostini toscana (liver pate’ on toast) and mozzarella di bufala (which they claim to be shipped from Naples.) The salads are fresh and flavorful, with beets salad and arugula, goat cheese and endive oil, and the fennel salad with parmigiano shavings. Prices range from $5.95 to $8.95.
Simple pastas are authentic and always prepared al dente. Basics include spaghetti with garlic and olive oil, and gnocchi with tomatoes and basil. There is a ravioli and a pasta of the day. I recently had the lamb ragu with pappardelle. The pappardelle was freshly made and the ragu was fragrant with lamb and melted onions. Pastas from range from $7.95 to $9.95 but daily specials go up to $13.95.
My favorite entrée is the tagliata Toscana. This is a grilled skirt steak with arugula and balsamic vinegar. Seared salmon is prepared with lemon, capers, and sage. The roasted rosemary chicken is popular, with mashed potatoes and gravy, olives and slow cooked tomatoes. The polpettone is also popular, a meat ball with tomato sauce. However, the quality has been more of a hit and miss, with the meat being too dry at times. Entrees range from $11.95 to $14.95.
The tiramisu is an excellent choice for dessert. Light, not too sweet and with just enough liqueur and espresso. Other selections include fruit salad, homemade ice creams and a warm chocolate cake.
With Frank’s success, many of us pioneers have stopped by with less frequency. It has expanded its space to include a bar and sidewalk seating in the summer. I recently got a seat by arriving early. The service lacked attention. The tables seemed smaller and its charm was lost. However, the food brought all the magic back. It more than made up for our rough waiter.
Try to arrive very early (between 6 to 7pm) or late (after 10pm) to avoid hour long waits. Reservations are only accepted for parties of 8 and over. Frank is now opened for breakfast and lunch. Cash only, no credit cards accepted.
From journal Eating Well in New York City