One of Hong Kong’s favourite American Italian restaurants, Frank’s is back with a new menu and a vibrant new look.
Who doesn’t like a classic cocktail and a few Italian bites after a long week at the urban coalface? Since it first opens, Frank’s has built a loyal following among the happy hour crowd thanks to great drinks, great service, and a location that’s ideal for people-watching.
Now, after a seasonal renovation, the Wyndham Street restaurant will deliver a new and enhanced approach to the traditional Italian American social clubs of New Jersey and New York. Frank’s reopens with a revitalized menu of Italian American classics by Chef Vinny Lauria that expands the definition of Italian American cooking, a revamped cocktail menu by Alex Chatte that blurs the boundaries between kitchen and bar, and a strong-as-ever commitment to good music via an all-vinyl hip hop soundtrack and regular live DJ sets.
Cocktails downstairs in the main bar or upstairs in the dining lounge now take their cues from the menu; the unique “red sauce” cocktails are inspired by classic Italian American dishes and include the Farfalle Alla Genovese, a rendition of the Tom Collins with Old Tom gin, homemade toasted pine nut syrup, Italian basil, and lemon juice.
A new menu-zine that not only tells the signatures and specials but also delves into the stories behind the restaurant’s dishes and team members, now includes a caviar service, with roe served with shrimp crackers and Tuscan onion dip; and seasonal dishes like Crudo, raw seafood marinated with a locally inspired mignonette spiked with fermented XO sauce; and Baked Oyster, adorned with braised oxtail, XO aioli, and pickled scallion.
Also, lookout for new pasta dishes like Lasagna Fritta – a Nonna-style lasagne that is sliced and pan-fried before plating – and Smoked Black Cod with grilled cucumber and a delicate shitake broth.
If you can make it past the martinis downstairs that is.
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