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Jan 7, 2002 04:55 PM

John Frank gone? What happened?

  • r

Yesterday, after we rolled out of the chowhound dim sum fest, we went to the 24th Street Cheese shop to pick up a few goodies for a Sunday evening gathering at our house. We drove by John Frank (Market & Church). The name on the building was painted over. The windows were papered. On the paper was "On January 11th, we will be HOME".

What's up with that? When did this happen? I thought John Frank was successful, it always seemed busy.

Has anyone heard any rumors about this supposed new restaurant "HOME"? Who opens a new restaurant in the slowest month of the year in a recession? Hell, I'm going on Friday, if only to gawk.

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  1. I just thought they were repainting! That poop brown and black were so unappetizing! I'll give them a call and get the info and let y'all know.

    14 Replies
    1. re: derek durst

      Here's the Scoop!!! Yes Jonfrank has closed!! It will metamorphose into "Home"..same owner, same chef(I forgot his name, he was at Dankos) anyway his new premise is to serve food he cooks his friends and family at Home... hence the new name. The prices will be lessened, and the poop brown and black color scheme is history. They reopen on Friday Jan. 11th. Anyone interested in trying it out?

      1. re: derek durst

        Owners are Frank Everett (formerly GM at Boulevard) and John somebody (hence JohnFrank)...Chef is Lance Dean Velaquez, who cooked at Neo and a whole spate of other places around the bay.

        1. re: dixieday

          where is this place?

          1. re: Raphaelle
            Rochelle McCune

            In my first post, I mention that it is at Church & Market. - That's where the Safeway & the U.S. Mint are.

        2. re: derek durst

          Hmm, that whole conceit: "The inside scoop on what Real Chefs cook at home!" bugs me. I have known quite a lot of chefs, and good chefs, real chefs, spend so much time at their restaurants that they don't really cook at home, at least not often enough to base a whole restaurant on such a theme. The books, magazine articles, tv shows, etc. that purport to give the rest of us inside information about chefs' home cooking seems like just another marketing gimmick.

          This new incarnation of JohnFrank may well be good, but (sigh) I'm sick of the fake homeyness passed off by people who don't actually live that way.

          1. re: Millicent
            Rochelle McCune

            I have a friend that is a chef in another city. Recently we visited them, they had a box of White Castle burgers in their freezer. I mentioned that next time, we would stay elsewhere so as not to wear out our welcome. He said - No way, you have to stay with us 'cause when you're here, we eat well because we actually cook. - I got the idea that when he's alone he just eats straight out of the fridge or whatever bits he's brought home from the restaurant.

            1. re: Rochelle McCune

              I've witnessed that alot myself, Rochelle.

              I can tell you what style of menu many a professional chef partakes in when "finally" eating at home... it's called "Take-out". Nothing better in the world, some days. Heaven.

            2. re: Millicent

              i do cook for a living and let me tell you- my restaurant clientele would get pretty darned tired of toasted and plain cheese sandwiches awfully fast!

              1. re: Rochelle

                I gotta say, though, back when I was cooking and living with a chef, there was always burn cream in the fridge at home!

                1. re: Rochelle

                  Now I've heard you describe some of the things you cook at home and it goes well beyond toasted cheese sandwiches! Altho, I bet you make a mean one of those. Hope we cross paths again soon at a chowhound dinner or at work.

                2. re: Millicent

                  Ah the inside scope of what chefs cook at home...rice-a roni.

              2. re: derek durst

                2 days after Rochelle McCune asked re the JohnFrank transformation SF Chronicle's GraceAnn Walden picked up the thread in today's "Inside Scoop" column. Chowhounders have already posted all the details she wrote. GraceAnn: fess up, dear. Are you trolling Chowhound for your column? It's ok; just give credit where credit is due.

                1. re: jenniferfishwilson

                  Actually, although I think it would be wise for GraceAnn to read Chowhound, her column was probably written a week or at least several days before it ran--certainly before the postings here. Newspapers have shorter lead times than magazine, but columnists still have to get their stuff in with time for editing, layout, printing, distribution, etc. Also, non-news sections, like food and gardening, are usually printed first, since they're not as time-sensitive as news, which means longer lead time too.

                  1. re: jenniferfishwilson

                    Funny, I thought exactly the same thing when I read the column.

                2. Oh no! Where will I get a $15 martini now? It's so unfair.

                  1 Reply
                  1. re: sbrinzus

                    Just look around...there is still hope.