Bonanno’s appreciation for fresh, locally grown items at the peak of their flavor started with a stretch at The French Laundry in California; his ability to prepare those ingredients with speed and finesse were honed at New York eateries Danielle and Gramercy Tavern. Bonanno “is inspired by classic French techniques, but also by the simplicity of the type of food found in the best American restaurants.” He likes “to offer clean flavors that enhance the freshest, finest ingredients.”
While Bonanno believes that the “star” at his restaurants is the food, there is a final feature that makes the dining experiences exemplary. The teams. Frank is earning a reputation for training that immerses chefs in classic techniques, while allowing them to have fun with their profession “Food is a way to express yourself and make people happy. Everyone here is in this business because we love it. That’s why we do it. We know we’re going to serve seventy people dinner tonight, and the best way to do that,” he says smiling, “is with passion.”