Frantoio Restaurant Review: Frantoio’s location, perched at an awkward spot near the freeway and next to a hotel, may give the wrong impression. The terra cotta-toned exterior is meant as a nod to medieval Italy, and so is much of what goes on inside the restaurant. Frantoio means olive press---and, in this instance, it's more than just a catchy name. Behind a huge glass wall at the back of this lively restaurant is, in fact, a massive, state-of-the-art olive press. It's a real crowd-pleaser, and so is the house-made extra virgin olive oil. The light and seasonal Tuscan menu takes advantage of local produce and cheeses. The Caesar salad is a classic with crisp hearts of romaine, shaved Parmigiano and seasoned croutons. The oakwood-fired oven puts out crisp-crust pizzettas topped with an ever-rotating array of toppings. All of the pastas are house-made like the tortelloni filled with fresh ricotta and Swiss chard, then topped with roasted roma tomato coulis. The lengthy wine list features mostly California and Italian wines.
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