Frantoio Menu

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. Don't miss the house-made focaccia dipped in the olive oil. A classic Caesar salad features crisp hearts of romaine, shaved Parmigiano and seasoned croutons, while more adventurous diners might try the house-smoked salmon on a salad of arugula and fennel with red onion and orange. The oakwood-fired oven is front and center in the dining room and turns out crisp-crust pizzas with an ever-rotating array of toppings. All the pastas are house-made, like the tortelloni filled with fresh ricotta and Swiss chard, finished with brown butter and sage. The lengthy wine list features mostly California and Italian wines. Save room for the creamy panna cotta with whatever fruit is in season.