Ian McNulty on The Franklin, now open at 2600 Dauphine: "Pink slabs of tuna crudo gently dressed with olive oil, a beautiful salad of thin-shaved raw vegetables, coq au vin with onion rings, beef and strawberry tartare, oyster stew and a tempura-fried avocado with lump crabmeat are representative of a menu that is locally relevant, elegant but fundamentally straightforward." [Advocate]
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