Frances
1870 17th StSan Francisco, CA 94103
4156213870
View Business Website
As seen on Unique Eats
Aired on Sun, Feb 19, 2012Episode: Local Legends
Applewood bacon beignet, served with maple syrup cream.
10 out of 10 rating on CitySearch
Business Hours: Tue-Thu, Sun 5pm-10pm Fri-Sat 5pm-10:30pm Monday closed
Cost: $$$
Additional Links:
View Business Website
CitySearch Reviews
Learn more from CitySearch.
Features:
Local Favorite
Date Spot
Notable Wine List
Notable Chef
Casual Date Spot
Cuisines:
French
Californian
New American
Mediterranean
|
|
No one has liked this place yet! Be the first! |
|
|
No one has disliked this place yet! |
Citysearch Editorial Review
By: Gina GoffQuaint is an overused, often abused word that?s put in Craigslist ads for unlivably small, dank studio apartments, but its purest definition evokes feelings of warmth, charisma and intimacy, all appropriate descriptors for this truly…
FourSquare Tips
Eater: Melissa Perello returns with Frances, an easy-going nook with a menu to match that’s swiftly become the muse of local rags, international pubs and the James Beard Foundation. [Eater 38 Member]Bon Appetit Magazine: Chosen as one of the 10 Best New Restaurants in America in our annual restaurant issue!
SFGate: The food is great, but don't forget the house-blended wine. It's $1 an ounce; drink what you want and you're charged accordingly.
Brian S.: 7x7's Big Eat 2012 says the chicken liver on toast is delicious. Yum!
Bon Appetit Magazine: Must Order: Applewood-smoked bacon beignets, chickpea fritters, and pork trotters--all under the Bouchees ("mouthfuls") category on the menu.
Holger L.: Fantastic California cuisine, but you need to make reservations weeks in advance to get a spot!
cyn k.: chicken liver mousse. it's divine.
David L.: Try the Donoma Duck Breast - Figs! Polenta! Jus! (via @Foodspotting)
Catherine B.: Try the house wine; it is always great and you are only charged for what you drink!
David B.: Two words: Bacon. Beignets.
Stay Connected


0 Comments
Add New Comment
You need to be logged in to comment: