The tasting menu changes daily based on local seasonal availability. Reviewers note the progression feels natural, from light vegetable preparations through rich seafood and meat courses, ending with a homemade dessert that feels simple but refined. The whole wheat casarecce with ramp pesto and house-made ricotta lemon cake are frequently mentioned as standouts.
Tips from diners
Full table participation required for the tasting menu. If you prefer à la carte, Frances is not the spot — this is a commitment to Chef Perello's vision.
Reserve weeks in advance for weekends, but Tuesday and Wednesday evenings often have more availability. The quality of the menu is identical regardless of night.
Four-top is the minimum party size. If you're a solo diner or duo, mention it when attempting to book — the staff sometimes accommodates smaller groups at the bar.
The whole wheat casarecce with ramp pesto is one of the most frequently mentioned pastas. The dough is chewy and absorbs the sauce perfectly. Reviewers note the pasta is never overcooked and the sauce-to-pasta ratio is precise — a hallmark of Perello's technique.
Tips from diners
The pasta course is often the emotional peak of the meal. Look for notes about the source of special ingredients — Perello names suppliers on the menu.
This dessert represents Perello's philosophy of simplicity and quality. The ricotta is light and fluffy, the lemon providing brightness without sharpness. The stone fruits complement the delicate cake without overwhelming it. Reviewers consistently call it the perfect ending.
Tips from diners
The dessert course is intimate and unhurried. The staff takes time with this final moment, including coffee or tea service.
This dish typifies Frances' approach — humble vegetables refined by technique and smart seasoning. The dukkah adds a nutty, spiced crunch that contrasts beautifully with the soft beets and creamy chèvre. Multiple courses might include this or a variation.
Tips from diners
This type of vegetable preparation shows Perello's skill more than any single ingredient could. Pay attention to the balance.
Black cod and squid ink spaghetti appear frequently in reviews. The seafood course showcases Perello's restraint — she lets quality ingredients speak for themselves with minimal sauce or accompaniment.
Tips from diners
Ask your server what fish came in that morning. Perello often highlights the supplier and catch method on the menu.
Frances opened in 2009, named after the grandmother who mentored chef Melissa Perello in the kitchen. The Michelin-starred restaurant is known for its ultra-seasonal menu that changes constantly based on what's available from local farmers and markets. Every dish reflects Mediterranean sensibilities with California ingredients — from roasted beets with chickpea dukkah to house-made pastas and housemade desserts.
Book exactly 30 days out when the system opens. Frances fills nearly every night weeks in advance. Check cancellations a day or two before your desired date.
Email the restaurant ahead mentioning birthdays, anniversaries, or special occasions. The staff tailors touches throughout the meal and sometimes adds a special course.
Dress code is smart-casual. Jeans and a nice shirt are fine; no need for a blazer or formal wear.
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