Frank’s Oyster House & Champagne Parlor

You would think that if you went to a place like Frank’s Oyster House & Champagne Parlor you’d be eating oysters, right? I suppose that’s the idea, but there were too many other good things to sample on Saturday night that we didn’t even make it to the namesake items.

This new spot in Ravenna is separated into two wood-paneled storefronts, the bar in overlapping blocks and the restaurant in lightly contrasting vertical lines. I love the strong geometric shapes in warm tones complimented by curvy, cushy stools, similarly styled love seats, and eclectic mix of chairs and tables in the champagne parlor side of the house.

The tiny bar where we cozied up to four other patrons produced two terrific cocktails for us: The English Violet, with Hendrick’s gin, cucumber, and Creme di Violette, and the High Tea, with Earl Grey tea-infused Bombay gin, honey, and lemon. Although the entrees looked excellent, we chose a selection of snacks and small plates. The goat cheese deviled eggs were an interesting twist on the expected, with a slice of crispy leek perched atop each portion. Greens came in the form of a side of creamed kale and the Lolla Rosa salad, with seared manouri cheese, hazelnuts, and a light citrus vinaigrette. My favorite, though, were the Quinault razor clam fritters with linguica, and saffron aioli on the side. My friend took one bite and immediately recognized that something similar is served at Pair, just up the street. It turns out that she’s right; both are owned by Felix and Sarah Penn. I wonder if I can convince them to open their third restaurant in Queen Anne?



[Logo courtesy of Frank’s Oyster House & Champagne Parlor]