Default
Frasca does some things well. The wait staff is well trained and courteous, the wine list is good and the food shows care in preparation, however the portions are laughably small. The restaurant claims inspiration from the northern Italy, southern Austria region and you can find touches of earthy heartiness in some of the dishes. The last fine dinner we had in that area featured a whole brown trout with a toasted pumpkin pip crust. The tail of that fish would have covered the tiny portion of sturgeon on my main dish at Frasca. My wife’s main dish had exactly four fettuccine noodles. The last time we saw portions this small was from a chef’s tasting menu at Le Toiny in St. Bart’s. That meal had 9 courses plus desert, Frasca had three. For a party of six to spend nearly $1,000 on a four course meal with wine and leave hungry, as we did this week, is a travesty. Please understand, we abhor the huge meals that have become the standard at some American restaurants, but this establishment goes too far in the other direction. Until Frasca decides to actually feed their patrons instead of merely showing off their presentation skills in tiny portions, we’ll be dining elsewhere.