WHERE THE LOCALS GO TORONTO: FRANKS KITCHEN

FRANKS KITCHEN

Location:

588 College St

Toronto, ON

Ratings:

Ambiance: 3 / 4

Service: 3 / 4

Food: 4 / 4

Price: $$$

For my annual family birthday dinner my parents took us to FRANKS KITCHEN. The small intimate restaurant serves up some of Toronto's best food. The server was very knowledgable about the food, informing us that Frank himself buys all the produce and hand picks everything from local suppliers.

We started off with the AMUSE BOUCHE, a wonderful shot of broccoli soup with a spoon of mixed veggies and goats cheese. A wonderful first stop on the nights exciting journey of food.

We started with the cold appitizers first. The TUNA TARTAR was light and flavourful. The fresh tuna was toped with avocado and a fresh leafy green salad.

Since JA and AM are on a bit of an oyster kick lately we decided to get a dozen OYSTERS to share. The fresh PEI oysters did not disappoint.

The LOBSTER RAVIOLI STILL has AM talking. The fresh hand rolled pasta was stuffed with nothing but large chunks of lobster meat. The pasta was tossed in a delicate tomato and seafood broth, it was shockingly light for a pasta dish.

Even if you don't think you like oysters you still must try the OYSTERS ROCKEFELLER. The hot oysters were covered in a layer of rich hollandaise, bacon, spinach and crispy herb infused breadcrumbs. One of the best servings of this traditional dish I have had in the city.

The PALATE CLEANSER came after the appetizer dishes, fresh and cool raspberry sorbet. DA could have had them all he loved them so much.

The in HOUSE CUT FRIES, were lightly covered with parmesan shavings and accompanied by a mustard aoli. Very very tasty.

AM and JA both decided on the STEAK. The steak was served on a bed of sautéed spinach, and fresh made jus. The medium rare meat was toped off with a decadent roasted onion and table side shaved truffle. I couldn't tell you how it tasted for both of them loved it so much they would not let me try even a little bite.

My mom and I both had the BEEF SHORT RIBS. The melt in you mouth meat was paired with fresh onion rings and a light asian slaw. The delicate slaw was a nice accompaniment to the otherwise tender but rich meat.