Reserve CHARbar at FRAMEbar
HERE
Ciao. A Dinner Party with Chef Francesco Tola
francesco tolo

Chef Francesco Tola Chef Private Chef

Share:

Ciao. A Dinner Party with Chef Francesco Tola Frame > , , > Ciao. A Dinner Party with Chef Francesco Tola

At Frame, we like to keep our fingers on the pulse and ears to the ground, always roaming in search of our next great chef collaboration.

And boy do we have an exciting discovery to announce today…

Prepare to meet our next-up dinner with Chef Francesco Tola, primed to be an artful Italian meal unlike any you’ve seen before, made by a modern Italian chef forged in some of the world’s most revered kitchens (Michelin two-star Antica Corona Reale, Mexico City’s Pujol, Chicago’s Spiaggia).

Chef Francesco quietly landed in metro Detroit a few years back and we hand-plucked him from the exclusive world of private cheffing because his inventive, technique-driven, globally inspired Italian cuisine is just too good not to share with the public.

Prepare for a taste of the future of Italian food, respectful of its traditions but unbound by its historic constraints. The first course — a modernist take on asparagus and smoked salmon — is indicative of Chef’s border-hopping style. There’s wild Argentinian shrimp hiding under luscious potato foam with a hint of lime, and a pork raviolo redolent of American barbecue. Delicate halibut comes swimming in pappa al pomodoro inspired by the sauces of Chef’s youth, and the barely set panna cotta for dessert is adorned only with 13-year aged Balsamico di Modena.

Nonna’s rustic cooking this most certainly is not.

A stellar, all-Italian wine pairing from Frame Sommelier Sean Crenny and plenty of a-la-carte aperitivos & digestivos from the Frame beverage team round out what’s sure to be an unforgettable night of refined cuisine and lifelong memories.

We can hardly contain our excitement!


MENU

{ 1 }
Asparagus
Homemade Mayonnaise, Smoked Salmon

{ 2 }
Wild Argentinian Shrimp
Potato-Lime Foam, Smoked Paprika, Puffed Amaranth

{ 3 }
BBQ Raviolo
Pork, Celery Root Purée, Cabbage, BBQ Demi-Glacé

{ 4 }
Halibut
Pappa al Pomodoro, Black Olives Purée, Puffed Rice

{ 5 }
Panna Cotta
Aceto Balsamico di Modena