HomeMy WebLinkAbout2018 Mar 23 - Cape Cod Times Article: "Creative, homemade food makes Ann & Fran's Kitchen a real treat"Cape Cod Times I CAPEWEEK Friday, March 23, 2018 15
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RESTAURANT REVIEW
Creative, homemade food makes
Ann & Fran's Kitchen a real treat
By Laurie Higgins
Contributing Writer
My father came for another
visit, so we decided to take
him to Ann & Fran's Kitchen
in West Yarmouth. It seemed
like just the kind of place he
would love and love it we all
did. The small dining room
has about eight tables and a
long L-shaped counter. Pale
gray walls with nautical decor
and shelves lined with can-
ning jars filled with assorted
things created a cozy setting.
A large blackboard on the
back wall advertised the daily
specials and a second black-
board behind the counter
showcased the available home-
made baked goods. Service was
friendly and accommodating,
so we quickly had hefty mugs
filled with Speedwell craft -
roasted coffee ($2.5o each),
which was excellent. The fresh
Ann & Fran's Kitchen
471 Route 28, West Yarmouth
508-775-7771, annandfrans.com
Hours: 7 a.m. until 2 p.m. Tues-
day through Sunday
squeezed orange juice ($3.50)
was amazing as well.
Dad ordered the farm-
house omelet ($12), which he
thoroughly enjoyed. The eggs
were perfectly cooked and
rolled around roasted toma-
toes, caramelized onions,
arugula and goat cheese. It
was a lovely combination of
flavors. He also really liked
the crispy home fries made
with red bliss potatoes.
All of our meals came with
thick slices of high-end toast.
The breakfast entrees also
came with homemade blue-
berry preserves, which was a
real treat.
The Candied Bacon Waffle is a popular item on the menu at Ann & Fran's
Kitchen, causing customers to leave full but content. [LAURIE HIGGINS)
The herb baked eggs ($11)
my husband ordered were
equally delicious. It was also
an impressive presentation.
Three sunny-side up eggs
were cooked and served in
a cast iron skillet. The eggs
were dotted with diced pieces
of smoked ham, bits of fried
kale and fresh herbs.
I ordered the brunch BLT
from the specials board ($12
on the board, but $11 on our
check). It came on thick slices
of marble rye toast. Crispy
thick -cut bacon, slices of
perfectly ripe tomatoes and
tender butter lettuce made
up the traditional part of
the sandwich. The toast was
spread with sriracha mayo
and it could have used a
heavier smear, but the two
over -easy eggs ensured that
it was anything but dry. I took
one bite and the egg yolk ran
down into the sandwich cre-
ating a creaminess that was
messy but delightful. Extra
napkins were a necessity.
The thin and crispy hand -
cut French fries were fabulous
and dusted with sea salt. The
accompanying coleslaw was a
pickled red onions, chopped
kale and poppy seeds in addi-
tion to thinly sliced cabbage
and carrots. It was impossible
to finish it all, but I gave it a
good try.
Part of the reason we all left
feeling a bit overly full is that
we also ordered the irresist-
ible candied bacon waffle
from the specials board to
Split ($12 on the board, but
$14 on our check). The Bel-
gium -style waffle was crisp
on the outside but tender on
the inside. It came with honey
butter and maple syrup.
The candied bacon was as
amazing as we hoped. Chef/
owner Tyler Duarte told us
how he made it so we can
replicate it at home. He said
he usually adds chopped nuts
as well, so we will be experi-
menting with that.
Aside from some minor
pricing inconsistencies
between the specials board
and the receipt, we had a
perfect experience at Ann &
Fran's Kitchen. The focus
on high quality ingredients,
creative combinations and
handcrafted food make this