Steakhouse With Something For Everyone
For over thirty years, Frank's Steaks has been satisfying people with the kind of tried and true comfort food that "really hits the spot." Despite having a star-studded guest list, Frank's is really a cozy unassuming place with a menu that offers something for the population at large. It's old-world Manhattan ambiance meets congenial laid-back local warmth will charm the pants off you - or at the very least pop the top button in sheer culinary satisfaction.
Upon entering, the drawings and caricatures adorning Frank's walls give you the feeling of New York City joints like Sardi's, Friars club and especially The Palm which is credited with starting this tradition during the roaring 20's when it was a speakeasy. However, Frank's sets itself apart in that all the drawings were created by patrons through the years on the butcher's paper that covers the tables.
Always a favorite, we started with jumbo shrimp cocktail which were plump with a snap of freshness accompanied by a robust cocktail sauce sporting a dollop of horseradish and a wedge of lemon on the side. (above left)
Their Cajun Calamari was deep golden brown and expertly prepared with a nice amount of heat from the Cajun Remoulade which added a kick of flavor. (above right)
The appetizer that was the real crowd pleaser was the Applewood Smoked Slab Bacon BLT. The star of this simple carb-free Bacon, Lettuce and Tomato dish was the thick slab-cut of Applewood smoked bacon charred to perfection with a smoky mesquite flavor which clearly had us hankering for more. (below left)
Then there was the curious G&G Salad which we were informed was named after the Gulf Shrimp & Green Beans found throughout the dish. Crisp shrimp, tender green beans, fresh tomatoes, diced onions topped with crisp bacon tossed in a light red wine vinaigrette created an interesting salad almost reminiscent of a ceviche. (above right)
Frank's rendition of the classic wedge salad had a little more added personality with a flavor combination of two blue cheeses in their creamy dressing, and of course the requisite crispy bacon. (above)
Their special Pistachio, Fig, Bacon & Buratta over mixed greens was certainly a hit. The puréed fig dressing adorned the creamy Buratta mozzarella while decadent bacon provided the crowning touch of saltiness as a counterpoint to the sweetness of the fig and crunchy goodness of the pistachio. (above)
The first entrée we tasted was their critically acclaimed Romanian skirt steak marinated in Frank's flavorful secret sauce comprised of garlic, duck sauce and Worchester sauce. The steak was nicely charred while tender, juicy and cooked to a perfect medium rare. (below)
Next up was the Grilled Teriyaki Chicken glazed in garlic and apricot brandy. These boneless chicken breasts were tender and moist with a teriyaki glaze enhanced superbly by the fruity sweetness of the apricot brandy. (below)
The third and final entrée was a Norwegian Salmon with basil and fire roasted tomatoes. The basil provided herbaceous freshness to the salmon and also enhanced the fire roasted tomatoes which accompanied the fish. The generous portion of broiled salmon was tender and flakey, melting in your mouth and bursting with flavor. (below)
Frank's side dishes of superb creamed spinach, ultra-whipped buttery mashed potatoes, and house made fries were perfect accompaniments to each main dish.
For the grand finale, also known as dessert, we sampled three of their house-made sweet delights. Frank's cheesecake, besides being a tasty little number, also gets points for style as it was served in an oversized coffee cup with raspberry sauce and whipped cream. (above left) Their warm apple cobbler was served in a ramekin with vanilla ice cream, whipped cream and caramel sauce. (above right)
If you like chocolate, you will not want to miss their decadently moist chocolate layer cake with delicious chocolate layers and a rich ganache. (above)