Simple roast chicken never tasted so good. The bird is seasoned simply and rotated slowly over the fire until the skin is golden and crispy. The meat stays moist and tender. Reviewers consistently praise this dish—multiple reviews mention being sad when the meal ended.
The rotisserie is constantly firing, and the duck is a standout. The kitchen sears the duck skin until it's crackling, then rotates it slowly over the fire. The result is meat that's pink and tender with a thick layer of rendered fat under the skin. Crispy hand-cut frites arrive golden with a béarnaise sauce for dipping. This dish exemplifies the restaurant's mastery of fire.
When available (check ahead), the spit-roasted lobster is an excellent dish. The whole lobster is rotated slowly over the fire until the shell cracks and the meat is cooked through. The sweet lobster meat is finished with brown butter infused with shallots. This is the restaurant at its finest.
Excellent bread that sets the tone for the meal. The baguette is crusty on the outside, open-crumbed and tender inside. Served with cultured butter that's excellent.
Cod cheeks are a delicacy—tender, buttery, and rich. The kitchen pan-sears them and finishes with an orange-infused butter sauce that's vibrant and cuts through the richness. A seasonal amuse that showcases fine technique.
Frenchette's signature soft scramble rotates ingredients but the preparation is consistent: eggs are cooked low and slow with plenty of butter, creating a creamy, almost custardy texture. The escargots add a briny, earthy element. This is a luxury preparation that challenges expectations of what eggs can be.
Frenchette opened in 2018 and immediately won a James Beard Award for Best New Restaurant. Chefs Lee Hanson and Riad Nasr run a kitchen that celebrates Old World French technique with a rotisserie and Robata grill as the centerpieces. The menu changes daily based on ingredient availability, featuring spit-roasted duck, chicken, and lobster alongside housemade charcuterie. The wine list is excellent and the service is impeccable—this is French fine dining that never feels pretentious.
Book well in advance through OpenTable or by calling. The kitchen closes Mondays and is closed for vacation in summer. Friday and Saturday nights fill up weeks ahead.
The menu changes daily based on what's available. Ask your server what the kitchen is spit-roasting that night—the duck and lobster are the headliners when available.
The wine list is curated with excellent French selections at fair markups. Ask for the sommelier's recommendations—they're knowledgeable and not pushy.
This is fine dining without pretension. The service is warm and knowledgeable. Dress nicely but not formally—business casual is fine.
Page last updated: