Which we've now done three times in the past couple of months, because it's not only a 10 minute walk (or 3 minute drive), but it's good.
Saw this article (from when it opened) up on the wall, and looked it up when I got home.
Matt Franklin has been out on the floor in his chef whites every time we've been there — serving, getting feedback, as well as manning the kitchen.
My only regret about going to Farro is that it took us 5 years to discover it just around the corner.
Chef Matt Franklin trades fusion for Farro, his wonderfully weird take on strip-mall Italian
I met Matt Franklin through his cuisine — screwjack Californian with a heavy dose of Colorado pride and a squirrelly streak of fusion that should have made me want to throw something at his hea…
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