I know I sing their praises all the time, along with other regular contributors on the board, but I realized last night it had been over a year since I had been to the Franklin Cafe. Returned last night with a friend for drinks, a split appetizer and two entrees.
Nice, small bread tray (like 3 pieces, but excellent sour dough I think) with a nice garlicky bean paste served prior to the appetizer of tuna tartar and toast tips that was accompanied by a nice side of dressed salad greens. The tartar was dark and delectable - I was wondering when the fight was going to break out as we neared the end of it. Luckily my friend is doing the Atkins thing so I got the toast points, most of the bread and the paste too.
My friend ordered the prosciutto-wrapped baked trout on a bed of ratatouille and something else I think. Wonderful dish and I'm not a huge fan of proscuito (maybe the only swine product that doesn't make me swoon - I don't dislike it, but I don't love it). Nice crunchy taste to the dish with the proscuito/fish combination not being over-powered by fishy or porky goodness.
I ordered the ribeye, cooked medium-rare served over a bed of chive mashed potatoes and a hearty slice of an heirloom tomato (beefsteak I think based on size). Here is where the gushing begins - forget the tomato (good) and the mashed (pretty good), that steak with the truffle-infused sauce was perfectly cooked to order and melted like sweet, sweet butter in my mouth. I have a hard time ordering steak around Boston these days because I feel no one really cooks to order (or rarely on the first try) unless you are in the $75/meal steak places. I will return to the Franklin soon, if only for the ribeye or the fish. The mashed potatoes compliments the meat well, but were an afterthought following the first bite of that ribeye.
No sticker shock here - $60 or $65 pre-tip for two entrees, an appetizer, a beer and a glass of some white wine.
My only qualm (no huge deal for me since I wasn't drinking wine last night) is that their by-the-glass wine selection is limited to two reds and two whites. But considering the reasonableness of the food pricing, splitting a bottle of red over two steaks in the winter would be perfect.
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