We have been visiting Frank's Kitchen regularly for the past five to six years and was shocked when it closed a year ago. We were very excited that the Frank and Shawn open their new venture, FK, and finally had a chance to try it last week.
From a cozy little bistro, FK is still a bistro-like restaurant, but probably doubled in size of it's former self. The decor is bright and fresh. We are really glad that Frank has kept many of his old staff and we felt welcome the second we walked in the door.
Almost everything we tasted were incredible combinations of presentation and tastes. There were a lot of "wows" around the table as each course is presented. The highlight in the appetizers was the cold pea soup over a "ring" of crab meat. The presentation was sensational as was the taste. Perhaps a warm version of this soup could be offered during the early Spring as it could be a bit intimidating to have "cold soup" when it's single-digit out. The combination of escargot, short-ribs and crispy chicken skins was a sight to see and tasty in each of these components. The short-rib, however, was a bit overwhelming over the taste of the escargot and the chicken skin. I had the octopus which was a tad undercooked, making it a bit rubbery. I would've preferred the octopus being finished on the grill, giving it a bit more flavor and mouth feel.
All of our main dishes were excellent. From the duck breasts, the cod and lamb chops were all well presented and made. Every one of our plates were "cleaned." That said, I thought the sauces for the duck was a tiny bit too salty. We had ice cream and sorbet for dessert and they were all very tasty.
Overall, we loved our experience at the new FK and would definitely return. The prices have gone up about 15-20% from the Frank's Kitchen days, but still well worth the high quality, eye-opening food and welcoming services.
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