Lou Lou 08/05/2008 8:33:00 PM
Watch out Houston! Frank's Chop House is on fire, and I don't mean the kitchen.
The owners, Frank Butera and Frank Crapitto, are clearly a dynamic duo and will give other Houston restaurants a run for their money. I had the pleasure of attending the soft opening of Frank's Chop House. From the moment I walked in the door, I knew I was in for a treat.
At first, I was drawn in by the restaurant�s warm and cozy environment. As a professional decorator, it was refreshing to see the overall design had my comfort in mind. In my field, it is tough to blend utility with style. They nailed it! Unlike many of the well known chop houses in town, the use of stained wood trim/walls was not over done. Finally, someone gets that dark wood soaks up light and makes it difficult to read a menu for us 40 something ladies. The seating was exceedingly comfortable considering it was a booth. To my surprise, the depth of the seat allowed me to actually touch the floor. The fabric, paint, and lighting tied in very nicely to the overall vibe of the place as well. I checked out the flooring, and also to my surprise, it was done right too. For the first time in a long time, I did not slip in my heels while making my way across the room. Which, by the way, is a very big deal for the elderly and the occasional klutz, me. The restrooms were clean, spacious, and had good lighting for ladies to touch up make-up to. Even better, a handsome chef (who I later found out is the Executive Chef/Owner, Frank Butera), opened the door and assisted me to the right place. Wow, such service and nice to see there is no Executive Chef snobbery here. Wow!
After being greeted by the friendly and prompt hostess staff, I was led to the bar area. Again, I was impressed with the design and clever use of this limited space. While the bar area could have been larger, they overcame this problem by designing an odd shaped, beautiful bar. Of which, they sat a surprising, large number of patrons at. Even better, they staffed the bar with attentive and knowledgeable bartenders and one sommelier. Both of which helped make my wait for a table more pleasurable. Their wine list had a variety of offerings in both price and quality to suit anyone�s budget and taste. It was great to have the sommelier there to help me navigate through my choices. I enjoyed a perfect Pinot Noir by the glass and was very happy with the quality and price. The ten friends joining me, had similar experiences with the wine and martini selections they made as well. To top off my bar experience, the Bar Manager, Kathy, took great care by checking on our table status, offered fabulous menu suggestions, and cared enough to listen to the jibber-jabber of 10 females. She has a zest for life few possess in the restaurant industry. If you walk into her bar area with a frown, she is sure to turn it upside down.
After a short and pleasurable wait, we were seated. We all had appetizers of smoked salmon, shrimp campechana, and crawfish empanadas. All of which were delicious. For an entr� I had a grilled beef filet, cooked med-rare with horseradish cream, Portobello mushrooms, shallots, and substituted the mashed potatoes for saut� veggies. I even requested lean cooking with no heavy oils or butter. All of my changes were cared for with a smile and the attention needed to ensure all went well in the kitchen. It was no surprise the food came out prompt, hot, spiced, and cooked exactly as ordered. The desert, well that was a mystery to me. The four pieces served that evening never touched my lips. However, based on the speed in which all four pieces were devoured by my pals, one can only assume they too were delicious. Last, but not least, our wait staff of three serving our party of ten, was extraordinary. I commend the management on their amazing first night. The staff was all terrific at all levels and my hat is off to all of them for their ability to handle things under the pressures of a soft opening. At all times, we were serviced with a smile and great attitudes. I HIGHLY recommend dining at Frank�s Chop House. Congratulations and best wishes to them all. I can�t wait to go back tonight.
