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| - 3-1/2 STARS
Service was top notch at Frank.
I was pleasantly surprised to be greeted at the door by name and was immediately seated.
The space was very comfortable, broken up in smaller sections and surrounded by warm wood walls. All of the furniture was designed by Gehry, including the very comfortable swivel chairs (which don't look very Gehry-esque). One downside is the lighting which felt very flat and dim (which made the restaurant look closed from the outside). A simple candle at each table would have made a big difference.
The selection of wines were great, with some affordable bottles, a couple demi bottles and a great choice of wines by the glass in two sizes.
Being a restaurant with a Canadian theme there were plenty of good Ontario wines.
The server was very attentive, courteous and friendly. Our water and wine glasses were constantly filled.
We started off with a starter of smoked sturgeon galette which was okay. Making a paté other than some kind of liver is hard to do right and this was no exception. The flavor of the smoked fish was nice, but the meat was too flakey and dry to make for a good paté. The traditional layer of fat on top should have helped, but it lacked the buttery richness and flavor of say a duck fat. Next time i would order the grilled octopus started instead.
The rather large basket of assorted breads was very nice, especially the pumpernickel which seemed to be made with coffee stout -- very tasty.
The rare duck dish I ordered was perfectly cooked. The bed of beluga lentils which it was sitting on was a little too much and felt heavy. The grilled baby leeks were nice, but I would like to see more char and less mush. The cloudberry sauce was a bit too sweet and strong for the dish, however the occasional crunch of cracked black pepper did help.
The scallops with crab was very nice and light. The scallops were cooked perfectly and was served with both a crab cake and loose crab meat topped with micro greens. The sauce was too rich and buttery, but luckily was only on the bottom of the plate and not served on top.
For dessert we ordered the tarte tatin, which is a dessert I really like. The crust was a little hard in some parts and the drizzle of caramel sauce was way too sweet (it really didn't need the sauce). I really liked that it was served with a sour cream ice cream, which tasted much better with it.
Being a member of the AGO means a 10% discount off the tab, which is a good thing as a meal here is a bit on the high side.
Generally a good restaurant, but still needs a little improvement in the food.
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