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.