4/5/2023 0 Comments Francos italian caffe![]() ![]() The star of the antipasto platter, which changes almost daily, is the thick, tender tuna carpaccio, smeared with sharp horseradish mustard. Martin's current menu offers five courses: antipasti, insalata, pasta, secondi, and dolce. He returned to Scottsdale last year, bringing with him longtime chef Steve Martin and many of the same recipes he prepared for us at his earlier restaurants. When his daughters headed to New York to study ballet, Franco followed, leaving us in 2006 and opening a popular Greenwich Village restaurant. In 1987, Tuscan-born Franco Fazzuoli wowed us with simple, elegant dishes at Franco's Trattoria, which eventually relocated to the Esplanade and became Franco's Italian Caffe (and where former-governor-turned-pastry-chef Fife Symington provided baked goods). See also: At Southern Rail in Phoenix, Chef Justin Beckett Does Southern Fare with Finesse Offering a sophisticated cuisine both rustic and refined, this posh Scottsdale restaurant's tired décor (exposed ductwork big black-and-white framed photos of Italian movie stars) is less kitsch or bad planning than an homage to our recent culinary past, when Franco's was a mainstay of fine Italian dining. Raised on basic Italian fare, I'm put off by menus featuring chicken parmigiani and "gourmet" versions of pasta fagioli (peasant food, made with white beans and macaroni in a watery tomato broth, but invariably Italian-Americanized with veal and a half-dozen vegetables in the pretentious "Italian" diners that serve it).įranco's Italian Café is an exception I am always happy to make. ![]()
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