If you've been following me or this blog at all, you know that I am one of those people for whom food makes life worth living (as opposed to those folks who eat to live). So, if there's a new place to try which has a lot of buzz, I'm likely going to give it a try.
Enter: Frankie's, a new farm to table type place started by an alum from one of my favorite restaurants in Burlington (and Waterbury), Hen of The Wood. This place lives up to the hype and I am here to recommend it to foodies in Burlington (or those visiting Burlington). If you can't get a reservation (I'm not the only one talking this place up!), there is a gorgeous bar where you can be seated -- no reservations needed or taken for that.
The vibe is laid back (I mean, it IS Vermont), but kind of upscale, too, and this is exactly the way I would describe the food and drink offerings. Definitely upscale and creative, but not frou frou -- there was no foie gras or caviar (or the like) on the menu. [Scroll down to see the menus for the night I was there.] What was on the menu were delicious concoctions made with hyper-fresh and local ingredients. The menu is different every day and dictated by what the green grocer delivers which looks great. When I went, it seemed to be rhubarb, green garlic, and zucchini.
The menu is limited, I warn you, and while this is fine for all the foodies I know, this could be a problem if you are (or someone in your dining party is) a picky eater. Most of the dishes are small-plates and easy to share. In fact, on the night I was dining, there were only three "entrees" (which were generously sized): one fish, one pork, and one pasta (vegetarian). Should you have any questions at all, know that the servers and staff are excellent and amazingly well-informed (which is very impressive for a new restaurant).
The food was delicious, and the dessert actually was sublime. And I need to give a shout-out to the person in the kitchen who oversees the fermentation/ pickling -- the ramps, the carrots, and the zucchini were perfect and subtle (no puckering), and truly enhanced/ elevated their respective dishes.
Dish-specific comments are as follows (pictures below):
The radishes: fantastic
The pork croquettes: made with pulled pork (a nice surprise!) worked well with the chunky (not very soupy) gazpacho and dill.
The marinated zucchini dish is what I went home dreaming about (along with the dessert).
The clams were good in the way that most steamed clams at good restaurants are good. What put it over the top and made it really special were the pickled carrots (who would have thought?)! The focaccia was also good but not as crispy as I would have liked (to be honest).
The zucchini pasta with goat cheese was delicious.
The zucchini side with anchovies was also very good, and the addition of mustard seeds really elevated it.
The vanilla creemee dessert was a real winner. I'm not sure why the menu didn't state that the vanilla creemee (soft ice cream) was infused with lemon balm, but it was (our server let us know), and it was the perfect foil to the rhubarb compote. With the toasted hazelnuts on top, it had the crunch you didn't know you needed or wanted. It was a 10/10.
So, kudos to Frankie's! If you are in Burlington, VT and love to eat, head on over. I have a strong feeling this place will be around for a good long time!
Happy eating!!
THE MENUS
