Chef Franck Peissel is known for his wicked sense of humor, charming personality and, of course, for being a masterful chef. You can see for yourself via the big flat-screen monitor and “chef cam” at Franck’s. For an appetizer, the wild-mushroom tart is splendid, as is the classic escargot Provencal. There’s a nod to Peissel’s homeland of France on the menu with coq au vin, as well as New World specialties such as organic Southern-fried chicken, pan-seared diver scallops and a ground Kobe beef burger. His Franco-American take on meatloaf is slowly braised pulled pork, veal and chicken in a blueberry-lavender sauce. And under no circumstances should you miss out on his not-so-traditional take on steak frites: Wagyu coulotte steak served with pommes frites (cooked in duck fat) and red wine and soy sauce.
