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Franklin Cafe - new menu


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Restaurants & Bars 2

Franklin Cafe - new menu

nomadfromcincy | May 5, 2004 09:02 AM

Our waiter told us the menu was revamped about a week ago, so I thought a short review was in order. The old favorites - tuna, turkey meatloaf, etc - are not there, but based on the three dishes we tried, change is a good thing. And the prices are still reasonable, especially for the generally overpriced South End.

Stuffed good. The inner "leaves" were removed and replaced with a mixture of toasted bread and scallops (either they were bay scallops or they were cut into smaller pieces). I think the sauce was pure least that's what it tasted like (in a good way). The scallops were a teensy bit overcooked, but still, the stuffing melted in your mouth. The outer leaves were cooked perfectly, and while it was hard (messy) to scoop up the aioli on the plate, it was worth it. I went back with my bread. As you can imagine, the best part was the heart, with the butter, bread crumbs, and aioli.

I had a turkey leg confit with the chive mash. Glad the chive mash is still on the menu, because it is delicious. The leg arrived standing tall from out of the mash potatoes, and it was easy to pull away the meat with my fork. There was a rich, gravy-like sauce...but I didn't really need it.
One person ordered the special - a miso-glazed salmon filet with a reduction sauce and ginger-scented jasmine rice. Very nice. Salmon was tender and the glaze was perfect. The rice was kinda boring, but tasted great when mixed with the reduction.
Next, the last person ordered the bluefish with scallion pudding. Despite the bluefish, the pudding, and use of was still a light dish surprisingly. Maybe because it was topped with a corn/tomato mixture. Bluefish is a very tasty fish, and the scallion pudding had a grainy texture that I liked.

We were too full to eat dessert (and plus we had birthday cake to eat).

Oh yeah, crowded as usual, especially when we left. Arrived at 7:30, sat at the bar for about 20 min, and finished our meal by about 9:15.

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