Franco's, Jesmond

Feb 5 2010 By Katharine Capocci, The Journal

FRANCO’S is one of those glitzy places that lends a bit of sparkly glamour to the eating out experience.

Tucked behind stylish Brentwood Avenue in Jesmond  –  with its trendy boutiques and delis  –  and adjacent to the Metro line, the restaurant’s terraced area is festooned with fairy lights.

As first impressions go, it’s a sight for sore eyes, lighting up the gloom of a winter night  –  and sets the scene for sparkly, chic interiors.  
        
With plenty of outdoor seating, patio heaters and an attractive terrace area this will no doubt be a lovely space in the summer, although it wasn’t a place to linger the freezing cold night we were visiting.

Inside it’s full-on glam, with draped ceilin

 g swags, banquette seating, black and cream floral wallpaper and black fringe curtains separating diners from each other.

Franco and Judith Graziani are the charming, cheerful hosts behind the fine-dining Italian restaurant. Many will recall the gregarious pair from their previous North East restaurants, Paris Texas and La Famiglia.

The menu is extensive and all four of us took our time perusing as we worked our way through a basket of warm olive and tomato bread. 

The adults sipped on glasses of fresh and dry Prosecco Brut Zonin, which seemed to suit the all-round sparkly theme.

After much deliberation, I opted for a starter of gamberoni Franco’s – delicious battered chunky king prawns, accompanied by  tangy chilli sauce, flavoured with garlic and white wine.

Husband, meanwhile, opted for mussels, cooked Italian style, in a tomato, garlicky sauce with hints of oregano and basil. His dish was a kind of pick-and-mix affair as we all delved into the mountain of mussels.

Continuing the seafood theme, daughter’s companion opted for calamari, deep-fried circles of squid, in deliciously light batter, jazzed up with aioli dip and salad of red onion, tomatoes and olives.

Daughter tucked into light potato skins with tasty garlicky aioli dip. A substantial dish and very moreish.

For mains, husband opted for pollo stroganoff, tender strips of chicken breast cooked in a creamy sauce with shallots, mushrooms, Cognac and cream, and served with a little timbale of rice. A winter warming dish that was full of flavour. 

Sea bass was the dish of choice for two of us, served on a bed of chargrilled chunky veg, green and red peppers and courgettes among them. The sea-fresh fish was a substantial portion, simply cooked, lightly seasoned and grilled. Perfect.