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Fun and informal, Franks is nevertheless serious about its prime concern – namely local steaks, cooked over charcoal on a Josper grill that dominates the front of the restaurant. Take a seat in the
bright dining area, where white walls are jazzed up by bovine decorations – including a cowhide. Ease into a meal with a flavourful bowl of tender mussels with bacon, before tackling the meat of
the matter. Juicy côte de boeuf is cooked as requested and served on a wooden board with a creamy three-peppercorn sauce and (rather dry) champ, while tender, succulent fillet goes well with a side
of cabbage with smoked bacon. For a light finale, try the refreshing cranberry sorbet. Background pop music, a well-tailored wine list and amenable young waiters also leaven proceedings. Franks has
recently launched a hamburger joint down the road.
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