CanCulture’s managing editor, Andrew Nguyen, tries out some good food at Frank located in the Art of Gallery of Ontario during Summerlicious.
Lunch begins with a simple basket of bread, goat butter and sea salt presented in a clamshell. I opt for the entree of pea soup garnished with finely chopped mint, cream and served with a warm buttermilk chive biscuit. Served cold, the soup is light and refreshing especially with the scorching Toronto heat.
The main is a pan seared, crispy skinned rainbow trout served on a bed of fingerling potatoes, green beans, cherry tomatoes, drizzled with an olive, anchovy vinaigrette.
This dish exemplifies the food at Frank — full flavoured, simple, home-style cooking. The fish is bright pink and flaky, albeit a little big on the plate, but it’s the tangy and sweet vinaigrette that really brings everything together.
Read the rest of "Frank at the AGO Plays Tribute to ‘Slow Food’" at CanCulture.com.