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Frankie’s Italian Kitchen

February 22, 2012

Located in the Georgian Court Hotel, Frankie’s Italian Kitchen is sophisticated and elegant without being pretentious. PonDeRing introduced me to this hidden gem in downtown Vancouver after she was there for a date with Mochi. Both of them had only positive things to say about their dining experience that night. Read her review here.

Although I love Italian food, I actually don’t eat it very often. When I do, it’s never at restaurants that serve authentic or superior Italian food that hasn’t been modified under the influence of American culture.  This visit was an opportunity for me to indulge in some good quality Italian cuisine and for PonDeRing and Mochi to satiate their cravings for more delicious and flavourful pasta dishes. My other good friend, JL, also accompanied us for dinner.


Decor - Elegant and Classy

Our server of the night was a very friendly and hospitable Italian lady who never failed to make us feel welcome here. She started us off with water and bread while we took our time to peruse the menu.

Bread with Extra Virgin Olive Oil + Balsalmic Vinegar (complimentary):

The bread tasted fresh and was delicious dipped in the olive oil + balsalmic vinegar dressing. The texture of the bread was chewy and soft — it was so good that we finished what was served to us in no time and asked for seconds.

Beef Carpaccio (classic Italian starter prepared with premium beef filet, extra virgin olive oil, capers and our chef’s inspiration) $15:

We ordered this as an appetizer after PonDeRing and Mochi ordered it the last time they were here and raved about how good it was. This was truly delicious and a must order. The beef slices were thin and delicate, and the bed of fresh arugula and shaved parmesan cheese were the perfect complements.

Seafood Linguine (poached half lobster in ragout of clams, salmon, halibut, mussels, scallops and prawns) $21:

We ended up ordering four different pastas and shared some with one another so everyone could have a taste of each one. This pasta was the most expensive one on the menu, but well worth the money. It was abundant with seafood such as clams, mussels, and salmon. The highlight of this dish was the poached half lobster, which tasted succulent and tender.

Spaghetti & Meatballs (tossed in tomato sauce and topped with aged ricotta cheese) $14:

The tomato based sauce was well seasoned with herbs and did not taste overly sour or acidic.  As for the spaghetti noodle, it was cooked until perfectly al dente.  The slice of aged ricotta cheese did not taste like much, but it did add richness and an Italian twist to this Italian American classic.

Salmon Maltagliati (fresh sockeye salmon with broccoli, cream and pecorino cheese) $15:

This dish was ordered from their “Fresh House Made Pasta” menu. I would recommend this menu to those who would like to venture out from traditional pasta dishes and try something different. The pastas from this menu are made in house with a pasta machine and not made from dried pastas. They feature newly inspired Italian dishes, which means that they differ from the more traditional Italian pastas in terms of flavour and ingredients. Maltagliati means “badly cut”, which would reflect the irregularity in shape of the pasta in this dish. The Maltagliati pasta was thin and flat while being chewy in texture.  I can’t really comment on this dish because I’m not a fan of cream sauce pastas, but I did enjoy the bite that was offered to me.

Chicken Linguine (chicken in sun-dried tomato pesto cream sauce) $14:

The pesto cream sauce was full of flavour and enlivened by the aroma of crushed basil leaves. The chicken pieces were tender and not too dry. If a dish is able to satisfy the most picky of eaters, you can probably conclude that it must taste delicious. The chicken linguine was able to do that, as Mochi raved about how good it was and preferred it over the spaghetti and meatballs dish that he ordered last time. PonDeRing also really enjoyed this and said she would definitely order it the next time she’s here.

Ice Cream Cassava (Chocolate ice cream with diced almonds, raisins, and sun dried cranberries encased in a thin layer of sponge cake, served with chocolate fondue) $7:

Although we were all full from our pastas, I really wanted to order the Ice Cream Cassava. It turned out to be a good choice, as it was as decadent and delicious as it looks in the picture. It was topped off with diced pistachios rather than the diced almonds in the description of the dessert menu, which was a nice surprise.

Inniskillin Cabernet Sauvignon (9 0z) $12:

This picture was taken after the majority of wine was consumed by Mochi and JL. Apparently there was some confusion when the wine was being ordered — Mochi asked our server to recommend wines that were less dry, but I think she misheard it as extra dry and recommended this one. I took a sip and thought it tasted fine, albeit a little too strong and bitter for my liking. But then again, I’m no wine connoisseur.


The service we received that night was exceptional, and our server constantly came by to refill our water glasses and made sure everything was going well. I would say that the pastas dishes here are definitely quality over quantity. The portion sizes of the pastas look really small in pictures, but they actually gave us just enough so there was no food left over. I can’t say for the other food items on the menu such as the pizzas and steaks, but the pastas are definitely a plus in my books. The ambiance was intimate and cozy, and everyone had a wonderful time. I would recommend this restaurant to those looking for somewhere to dine at with hospitable service,  elegant setting, and delicious food.

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2 Comments leave one →
  1. lixiaoyao permalink
    February 23, 2012 6:59 AM

    Just like you described, this place has intimate and cozy ambiance, the service is zealous. The most important thing is that the food is delicious. the quality of the food overweigh its quantity. It is a good choice to have dinner there.

  2. February 23, 2012 7:17 AM

    Nice :D This place was MUCH better than Italian Tomato. Definitely quality over quantity.

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