Sunday, July 31, 2011
Our Nac partner Aaron Montes felt the city needed a unique restaurant, and visited Austin on a mission to bring the best eats in town back east with him. When he found Frank he knew it was a perfect fit. After a few dogs and coldies with Aaron and his wife Emily, we agreed.
Literally constructed AROUND the oldest existing restaurant in Nacogdoches, Frank is located on the corner of North and Hayter, just four blocks from Stephen F. Austin University. SFA Lumberjacks, get ready for some awesome grub.
Here's a little insight from the Daily Sentinel:Purveyors of Artisan Sausage
Here are a few pics showing the build out::
The original restaurant structure opened circa 1950:
The existing drive through menu:
Construction has started and we are utilizing salvaged barn tin and cedar:
Stay tuned for more details and pics y'all!
Thursday, July 14, 2011
Congrats to Frank's own Cassie Stewart for pulling down 2nd in the Zu cocktail competiton. There was some serious competition! Congrats to Peché and East Side Showroom too!
Here's the full story from Austin Lifestyle Magazine.
You’ve been to the bars, you’ve seen the flaming glasses and flying bottles. We’ve even featured some of the more creative bartenders in the pages of Austin Lifestyle. But that’s a bit of flash and glamour, adding performance to presentation and often distracting from a product that’s too sweet or unbalanced. So, in the interest of taste alone, ZU Vodka and ALM hosted a more objective look at the cocktail in Austin. We took over Frank downtown and turned it into half cocktail party, half blind taste test. A panel of three judges evaluated nine contestants from the best that Austin’s bars have to offer, holding out an all-expense paid trip to compete in “Tales Of The Cocktail” in New Orleans as reward for the best concoction and its maker.
By fortunate happenstance (and ZU Vodka’s kindness), I happened to be one of the judges. And, while it sounds prestigious, looking back, it’s quite the marathon. Even in sample size servings, nine tests is quite a lot, and it’s difficult to separate a vast variety of tastes beyond a certain point. Luckily, the party guests were encouraged to provide their own opinions and supplement the panel of judges. Now, while we never lost objectivity and didn’t once descend into basic or banal evaluations (“This one: good. That one: bad” never appeared on any of our judging sheets), it certainly was a challenge to decide what drink stood above the rest.