Frances

Frances Restaurant Review:

Baby kale and duck confit salad, fennel and celery root soup and shelling bean cassoulet are the kinds of dishes one may find at this restaurant from chef-owner Melissa Perello (Charles Nob Hill, Fifth Floor). Local, sustainable and organic products are utilized whenever possible. Beverage choices range from the "market shot" made from market-fresh produce that has been juiced, spiced and spiked, to a succinct selection of beers, coffee and teas and a medium-extensive selection of wines detailed by flavor profile.