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The Basics: Franklin Cape Ann restaurant information

Franklin Cape Ann

118 Main Street
Gloucester, MA 01930
978-283-7888

Franklin Cape Ann restaurant information
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From the team behind the South End's supremely popular Franklin Café comes the Franklin Cape Ann in Gloucester. At their suburban outpost in the North Shore's foremost fishing port, chef-owner Dave Dubois and owner Maureen McLaughlin have found that the same mix of great food, excellent wines and the best microbrews available make for a successful no matter the locale.

Since its 2000 opening, the Franklin Cape Ann has become synonymous with consistent quality, value, and a great time Like its sister restaurant before it, it has become a healthy and productive part of the fabric of its community.

News and Events at Franklin Cape Ann restaurant

Springy Wines at the Franklin
Celebrate the arrival of spring on Wednesday, March 20th at the Franklin Cape Ann.

The Dining Docket
November 26th – December 2nd
It’s not quite time to settle in for a long winter’s nap, but the ...

Eat, Drink and Be Merry
Head to the Franklin Cape Ann for a fancy holiday evening devoted to good food and drink.

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Brian Reyelt

Executive Chef at Franklin Cape Ann

Chef Brian Reyelt at Franklin Cape Ann

A native of Westchester, New York, chef Brian Reyelt developed a love for cooking assisting his mother at her catering company. When his family moved to Barrington Rhode Island, he wrapped up high school and enrolled at Johnson & Wales Culinary School in Providence, Rhode Island.

During school Reyelt further fostered his culinary passion working at restaurants in and around Providence. A stand-out in his program, he graduated Magna Cum Laude, setting an early standard for the many accolades and awards that would later follow.

Upon graduation, Reyelt became Sous Chef at the Hotel Manisses on Block Island. Three years later he left the island life to pursue the cutting edge cuisine of the city. Working at Aujourd'hui, in Boston's Four Seasons Hotel, he gained an intricate knowledge of haute cuisine. Then, one late night after work, he ventured to the Franklin with some fellow chefs, and this tiny neighborhood jewel captured his attention. Soon after securing a job there, his innate talent advanced him through the ranks to become Head Chef of the Franklin Café, Franklin Southie and now Partner and Executive Chef for the entire Restaurant Group, which includes Citizen Public House & Oyster Bar.

Reyelt's innovative spirit and first rate technical acumen complement the Group's philosophy of fine food at fair prices. His food incorporates family traditions, past experiences and local ingredients, all the while upholding the consistent quality of the Franklin Restaurant Group's modern cuisine. As in all his culinary pursuits, he has excelled by bringing local, national and international attention to the restaurants under his leadership.

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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chèvre
1. noun French for "goat," as in cheese.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
En croute
1. noun A food that is wrapped in pastry and baked.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pancetta
1. noun Cured Italian bacon.
Porcini
1. noun Smoky, meaty wild mushrooms.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.