Featured in Gourmet, Bon Appetite, Southern Living and National Restaurant Magazine, Frank’s has set the standard to which other restaurants aspire. In the dining room, candles spill light on crisp white linens and professional waiters are trained to indulge their patrons without intruding. Shades of black and taupe lend softness to dark moldings and hardwood floors covered with oriental rugs. Frank’s also has an enormous, antique mahogany bar – handcrafted in the late 1800’s – and is indisputably favored among the locals.
Frank’s Outback has 45 seats inside the building and interestingly, the patrons get to walk through the open kitchen to enter the dining room. Once inside, you sense a warm welcoming atmosphere. The walls are painted in a rich chocolate with original artwork on the walls. White tablecloths, candle light, hand polished silverware and glassware grace the tables. There are also 100 seats outside, set in a garden setting under a canopy of trees. The outdoor seats are covered and not affected by weather. In the Fall and Winter guests are warmed by infrared heaters and the large outdoor fireplace.
The professional service at Frank’s is low key and unobtrusive, yet attentive. The waiters are knowledgeable and well trained, most of them have been associated with the restaurant for many years. Pierce Culliton, Executive Chef since the opening, has put together a staff of talented young chefs. His award winning cuisine has become famous in the Coastal area. The menu is a mix of flavors from Low Country to Pacific Rim and is always prepared to order with the freshest, finest ingredients.