LEO's Eat'N'Blog: Big and bigger steaks at Frank's

[Robin Garr]

<table border="0" align="right" width="310"><tr><td><img src="http://www.louisvillehotbytes.com/franks.jpg" border="1" align="right"></td></tr><tr><td>The interior of Frank's Steakhouse - dark, heavy wood beams and roughly quarried blocks of limestone - create an old-house atmosphere that seems just right for a steakhouse environment. LEO Photo by Nicole Pullen</td></tr></table>LEO's Eat 'n' Blog with Louisville HotBytes

There's something about a good, old-fashioned steakhouse that builds enduring popularity. The old reliable Pat's in Louisville (formerly Min's), for example, started grilling its steaks and chops in 1958, and some of its clientele have been dining there regularly ever since.

Boasting almost as durable a record of longevity on the Sunny Side, the estimable <b>Frank's Steakhouse</b> in Jeffersonville has been around for at least ... well, let's ask. "Uhhh ... 30-something years," guesstimated a longtime server. Close enough!

And now, more than a generation later, Frank's has come to Kentucky. Taking over the East End quarters lately abandoned by the abrupt closing of Garrett's (another popular casual American spot that grilled a few steaks in its day), Frank's opened a Louisville outpost just off Hurstbourne Lane around Derby time.

This new branch of an old eatery fits into its renovated quarters like a baked potato into aluminum foil: Dark, heavy wood beams and roughly quarried blocks of limestone create an old-house atmosphere that seems just right for a steakhouse environment, and oversize historic Louisville-area photos add local nostalgia. ...

The spacious interior - which seats 198, according to the fire marshal's sign - is broken into several sections, some up a step or two. ...

If you liked the food and mood at Garrett's, chances are you'll like Frank's, which shares a similar family-style, casual-upscale American fare, with a heavy focus on steaks and prime rib. A few chicken and fish dishes and pasta items offer recourse for those who desire lighter fare, but there's not much here for vegetarians beyond pasta primavera, salads or a selection of sides.

Full reports in LEO and on LouisvilleHotBytes.

don't think I'll be in a hurry to get over to Frank's after reading the review, the statement about the chewy and not cooked to order steak kinda blows what they should be doing flawlessly.

[Robin Garr]

don't think I'll be in a hurry to get over to Frank's after reading the review, the statement about the chewy and not cooked to order steak kinda blows what they should be doing flawlessly.

It's true that they're not up to Pat's or Del Frisco's at this point for beef quality, much less the high-end steak houses. But bear in mind that if it was really bad, I'd have said that. It's certainly a more-than-adequate replacement for the old Dillon's, so East End folks who crave an old-fashioned steak dinner at a midrange price can certainly consider it as an option. Nice atmosphere, nice service and generally decent food across the board. But no, it's not "gourmet" steaks, in my opinion.

Many people send a steak back if it is not cooked to their liking. I know my dad will with out a second thought.

Since this is a common practice is it not an option when doing a review? It does mess up the dining experience but maybe the medium rare would have been more to your liking and not as chewy.

-with Z steakhouse just a hop, skip and a jump away from Franks, it is no contest. Z has the best steak in Louisville, with Palermo running a close second.

And add $25 per steak if going to Z's, don't forget.

Not an additional $25 but an additional $10 for a ribeye at Z's according to their menu pricing(below). I'd rather pay an extra 10 spot for a perfect steak than a incorrectly cooked, chewy steak. Granted, I've never been to either establishment.

RIB-EYE STEAK
Our "Prime," well marbled aged beef
31.95

STEAK "AU POIVRE"
Black pepper crusted "Prime" Filet, served with brandy-green peppercorn sauce
41.95

NEW YORK STRIP STEAK
Center cut from "Prime" beef strip loin, the most flavorful cut
14 oz. 31.95 18 oz. 36.95

PORTERHOUSE STEAK
24 oz. Bone in "Prime" Steak cut from the short loin to combine the strip steak and Filet Mignon
59.95

"BEST FILET IN TOWN"
Our signature "Prime" Filet Mignon aged especially for Z's
10 oz. 32.95 14 oz. 39.95

It's $17 more, assuming the same size. And Z's does not include any side dishes or salads; so nice try.

I always thought Frank's could do more business if it didi a better of job of letting interstate travelers know its there.

It's $17 more, assuming the same size

I don't see Z's listing the size of their cut so where did you the info saying they are comparable?

Still yet, I hate paying for anything that is less than satisfying, cooked incorrectly and "chewy". I can go to Ryan's and get a "chewy" piece of sirloin if that is what I am wanting.

don't think I'll be in a hurry to get over to Frank's after reading the review, the statement about the chewy and not cooked to order steak kinda blows what they should be doing flawlessly.

I recall that several of the reviews of Jeff Ruby's (here, CJ and Louisville Mag) mentioned that the steaks were not cooked as ordered. I agree w/ you - if your specialty is steaks, there is no excuse for cooking them incorrectly (especially at Ruby's price point).

This goes back 30 years ago or so. I was in New York City and went to dinner at Beefsteak Charlies, which, I believe was a chain. I don't even know if they're still in existence.

I ordered a steak rare. The steak I received was quite well done to the well done delightful shade of gray. The server came by and asked how everything was and I said that I had ordered my steak rare and this steak was well done. He looked at me and said, "You're damn lucky you got the steak pal," and walked away. I shut up and ate the steak. Probably wouldn't do that now but I still find that to be amusing.

Actually, it's a bit of nostalgia. It's the 'old" New York before Rudy Giuliani made it a 'kinder and friendlier' city.

I've turned into a great fan of Frank's because they have some of the favs from the Garrett's days, plus the baked sweet potatoes. It's a good, reasonable, friendly place. And I've not had a bad meal there.....I don't go for the steak to begin with, so I'm never disappointed.

And it's ALWAYS crowded.