Remember Franco's in Provincetown?
Remember Franco's in Provincetown? In all of their locations the food was extraordinary and the atmosphere was a beautiful marriage of romantic and old Cape Cod. During that time period there were wonderful choices in PTown. Proprietors were proud and friendly. A meal did not equal a mortgage payment. I have not had a good meal out there in at least 10 years. Anyone had a decent experience lately? Any of that old magic?
Franco's Hideaway...there's a place from the past! You had to go down an alley to enter. I last ate there in 1986. It was the darkest restaurant I was ever in. The tables were tiny and close together. The couple at the next table to me might have well have been dining with me. At one point the fellow next to me tried to put his glass on the table and it dropped to the floor between the 4" space between the tables! I think the tables were black and you couldn't see where edge was.
I have had wonderful experience at many restaurants in Provincetown. I go there every year. Victor's and the Mews are my two favorites. Excellent food and reasonable prices.
I remember Franco's. My nephew was a server there, and not because of that, it was one of my favorite places to eat. Do you remember the beginning of the meal when they would bring you red wine pepper biscuits with caviar butter? I have that recipe but mine are no where as good as Franco's. I don't think there is anything that compares but Jimmy's Hideaway worth a try.
Ptowncook4 - If you still have Franco's recipes for the red wine black pepper biscuits and the caviar butter he served with it, please forward it to me @ firstname.lastname@example.org - I was a friend of his and lived in town for a few years and visitied many more. The memories that those dinners give me are some of my most cherished. Franco's Hideaway was my fist image of dinner in ptown in the 1980's
2 1/2 cups of flour
1/3 cup sugar
1 1/2 tsp. pepper
1 1/2 double action baking powder
1/2 cup dry red wine
1/2 cup vegetable oil
Blend together all ingredients except wine and oil. Then add wine and oil. Blend mixture until it just forms a dough. Divide into 24 pieces. Arrange on ungreased cookie shee. Bake at 3350 for 20 to 30 minute and until bottoms are golden. Transfer to a rack and cool. Great plain or with cheese spreads. (Franco served them with a caviar, shallot, cream cheese spread.