Last night I was invited to Frank Ski’s Restaurant and Lounge for a 4-course media dinner. I’d been inside Frank’s before for various events but I had yet to have a meal there and I was unaware of the delicious one I was in store for. When I arrived the valet was prompt and courteous and the hostess was friendly and informative as she greeted me with champagne and instructed to mingle until it was time for us to be seated.
Once seated, the courses started to flow and first up were the appetizers. We were served fried calamari with a sweet chili sauce; fish tacos with lettuce, tomatoes and remoulade; and grilled chicken skewers.
The calamari was lightly breaded and seasoned perfectly. The accompanying sauce was sweet—with a bit of a kick. It was a great combination! The fish tacos were a good balance of flavors which didn’t overwhelm the taste buds.
Soon after the appetizers were served Frank took a moment to welcome us and share his restaurants vision. “Instead of us just having an upscale eatery, where you can only come and eat, we wanted it to be that social spot between Buckhead and Midtown—where people can relax,” Frank said. He also noted that they have a very big bar crowd, especially from Thursday night on—it’s packed it here.
We were given three different entrée choices: Braised Short Ribs, Cedar Plank Salmon and Roasted Chicken. These dishes are one of the many reasons why Frank Ski’s Restaurant is the talk of the town. They looked as good as they tasted— a culinary masterpiece.
The menu was created by Frank with the exception of the Sweet Potato Tater Tots and they were created by his son Franklin— that Frank personally served.
Each course served outshined the last, the food got better and better. The appetizers were great. The entrée’s were amazing. And the outsourced desserts were to die for. The dessert trio consisted of a red velvet cupcake from CamiCakes, peach cobbler by Shombe and a slice of cake by Coco.
Also, for a private or imitate dining, Frank has two rooms available: the Private Dining room and the Wine Room. Frank described the Wine Room as “[Frank and Tonya’s] special spot…it’s like our chief’s table.” And he said there’s only one rule in the wine room, “Don’t take anything off the wall that you can’t afford to pay for.”
Frank said the reason he has the couches around the table and in the lounge is because you might not want to come and have a full meal. Maybe you just want to relax with friends and have an appetizer or a drink, as he explained the selected décor of the restaurant.
We ended the evening with a shot of special dessert rum that is currently only being served at one other place in Atlanta, the St. Regis, and we toasted to “a little bit of everything.”
And lucky me, Eldrin Bell, just happened to be in the building and he and Frank were more that gracious to snap pics for me!
You can check out the website here if you want to check out the menus and sign up for emails.
I’m sold. Let’s EAT!