Because I'm paid to be nosy, and because I was so enamored with their first restaurant, I wasted no time taking a tour of the place — a darling double-storefront, designed by Jacob and Lucas Milhoulides (see: How to Cook a Wolf). Frank's is a royal revamping of what was formerly those oddly conjoined twins the Sterling Cafe (an organic restaurant) and the Sterling Salon (a beauty parlor). The Brothers M and Mrs. Penn used a mix of rustic-chic and reclaimed paneling for that "It's homey! It's mod! It's Seattle!"-look: one that complements this casual take on the classic East Coast seafood-and-steakhouse model.
This mid-range restaurant isn't a bargain bite, but you get what you pay for. Felix and his crew are using sustainably raised meats and seafood; baking their own cheddar biscuits (stuffed with Kurobuta ham) and crackers (offered alongside smoked fish chowder); and preparing everything from a Niman Ranch porkchop ($17) to a Beecher's-cheese burger with fries ($13).
And are these happy hostesses adorable, or what?
I'll drink to that. And so can you, after 5 p.m. Tuesdays through Saturdays, at 2616 N.E. 55th St., Seattle; 206-525-0220.