Francine Bistro

Francine Bistro Restaurant Review:

Chef/owner Brian Hill takes local to the next level and changes the menu each day, with dishes such as sweet corn soup with shiitakes and basil or cool calamari "noodles" with cherry tomatoes, olives, cucumber, red pepper yogurt and crispy jamón to start. Entrées might feature crispy Vermont quail with warm broccoli rabe, kabocha and a sesame vinaigrette or deviled Rhode Island flounder with crab brandade. Desserts are all made in the kitchen, from rich ice creams and gelatos to perhaps a chocolate torte with smoked-almond ice cream and quince. The wine list is international in focus and honors the wines of the region, plus a good selection of old-world and new-world styles. Specialty cocktails evolve daily and incorporate what’s locally available and fresh.