As for food, the basics are best, such as the daily specials, including short ribs and sauerbraten.enter site
Frank's - Ann Arbor - LocalWiki
Twenty years ago, the main dining room could be a tomb on Saturday nights and reservations were never a problem. An aging second generation of management had cut corners and let quality slide, and as the Great Recession of loomed, the restaurant risked going under. In , with no third-generation family members involved in active day-to-day management, the Mosso heirs bought out the Carrisimi family and installed Echeverria, who had run fly-fishing lodges in Alaska and worked as an operations manager at a ski resort in Lake Tahoe during the winters, as chief financial officer and chief operating officer.
He hired J. Amateau, a graduate of the Culinary Institute of America, as executive chef.
Also popular is the Grenadine of Beef , which has been on the menu since the early s. On the cocktail side, the restaurant is famed for their Martini named one of the 20 best cocktails in America by GQ , which is stirred and served with a sidecar on chilled ice. In , he took over the day-to-day duties and was impressed with how much of the clientele is local. Not only are the diners here mostly Angelenos, they are quite often regulars.
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As for the holidays, Musso's gets packed fast - Valentine's Day can be booked two months in advance. Scott Fitzgerald and Charles Bukowski. While Echeverria will discuss the past, he's not one to reveal the restaurant's current celebrity clientele.
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Discretion is key here. Echeverria says that the restaurant's motto is, "We treat locals like celebrities and celebrities like locals," and shares a story to that point. A few years ago, Echeverria was at the front of the restaurant with a server who had been with the restaurant for more than 50 years.
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