Dropped in to see, smell and taste offerings at the new operation in Mtn. View last night with three other BBQ aficionados. As the original poster (correct me if I a wrong) for Frank's East P.A. operation, it was great to be back. Frank is a generous with his time as are he is with his portions. We spoke of the past, present and future. A few things I would like to share:
1. Frank makes enough BBQ to feed about 150 people a day. If he cranked up production he feels that the product would suffer and that he would be like every other joint. He has been the target of abuse by customers who arrived to late in the day to get what they wanted. That's just crazy.
2. Frank is now taking reservations. If you call a day or two in advance, you can reserve your meal. he will set aside for you one or all combiantions of BBQ meat you specify.
3. The BBQ is smoky, dark, tender and better than I remember. These family recipies are over a century old
and can be created by Frank alone. He is absolute in this belief. His smoker is custom made to produce the desired effect and he is very choosy about his meat supplier, grade of meat and quality of wood. All these things must be in place day after day to accomplish what we are lucky enough to enjoy for no tmuch money. Also the beans are great...another 100 year old masterpiece recipe.
4. He is quietly talking about opening a second Bay Area location.
5. The place was pretty much full up last night. We also enjoyed drinking at Francesca's Bar and playing pool. Francesca is really friendly and supplies the
booze for the restaurant.
6. He looks forward to finding some decent commercial kitchen space to start cooking jambalaya and gumbo which I cannot wait to try.
Frank is on a roll. Let's continue to support his best efforts. He is a local treasure.