Francine - Chef

69 Cubanos with Plantain Chips 😍🤍

Mediterranean Orzo Salad with Grilled Chicken for today’s catering gig! 😋😍

Our Monday group is always so happy to see us. Today they had Chorizo Burritos. Last week, they had Spicy Italian Subs. 😋🤍

My recent travels to Italy didn’t just inspire me as a chef, it fed my soul.
From hands-on cooking with Nonnas six days straight in Tuscany, learning to make fresh pasta, sauces, breads, eggplant parmesan, meatballs, and desserts from scratch, to visiting cheese farm to truffle hunting. Having a seven course meals with seven different wines at a winemaker’s home and vineyard. I fully immersed myself in the food culture here.
Florence and Venice, you can feel the history in every bite. Nothing overcomplicated just quality ingredients, time, and tradition.

It reminded me that some of the best food in the world doesn’t come from complexity but from care, patience, and love.

I hope these photos give you a small taste of what I experienced. 🤍

Our Birria Ramen is flying off the roof today!! Hurry in before it’s all gone. 🤤🔥😍

Menu for today’s lunch, Lemongrass Chicken with Rice Noodles. Tofu for Vegetarian.

I’m participating in the Vegan Chef Challenge all February long! 🌱⭐️

I have two dishes that’s all plant-based and handcrafted from scratch. Creative, flavorful, and made with love.

I’m the featured chef this Wednesday from 4–7 PM. RSVP, stop in, taste the dishes, and vote!

Your support means everything. 💚🥰

Just can’t get enough 🦞😍😋

Truffle lovers… this one is for you 🤍✨

We’re celebrating Truffle Fest with something ridiculously indulgent…

🦞 Lobster rolls tossed in truffle butter
🤍 Finished with housemade truffle aioli
🧇 Served with crispy waffle fries

Rich. Buttery. Earthy. Decadent. The kind of bite you close your eyes for.

Here now through Sunday — don’t miss it.

Say cheese…

Come and check out my creation! 🍔🔥