The menu changes every day. They buy primarily from local and organic vendors. When you flip your menu over, you see where they sourced each ingredient from. They even convert their leftover kitchen grease to biodiesel fuel. Their mission is to be environmentally responsible, and it shows in every decision they make.
Recently, I had the perfect early summer dish at Franny's. It was called Sugar Snap Peas with Mint, Scallions and Pecorino Marzolino. The sugar snap peas, grown at Evolutionary Organics in New Paltz, New York, were perfectly sweet and crunchy. They had been lightly blanched and then sauteed up. The pecorino marzolino, a fresh mild sheep's milk cheese (like fresh mozzarella with a firmer texture) was cubed and complimented the peas perfectly.
Since Franny's menu changes so often, I knew those sugar snap peas I loved might not be on the menu the next time I came in. If I wanted to have them again, and if I wanted to have them often (the Franny's sugar snap peas were $12!), I would have to recreate the recipe myself.
A little searching and I found this recipe from Meatless Mondays that I took and adapted slightly to fit with what I was craving. I forgot about the scallions that Franny's included, so I'll have to try added a sprinkling of those in with my saute next time.
What's the best dish you've had at a restaurant lately?
