FKM Brands

We were farm-to-table before it was foodie. When chef and co-owner Frank McClelland took over Bostons legendary LEspalier in 1988, he pioneered a new, more honest approach to food sourcing and cooking, and popularized a hyper local, minimally processed standard for chefs across the country. FRANK forged trusted, lifelong relationships with local New England farmers that lead to the freshest seasonal ingredients, which he boldly prepared and elegantly presented in one of the worlds most celebrated restaurants. Today, that same ethos continues with FRANK , a lower-key but no less vigorous approach to local and season-centric food. With the same farmer-first philosophy and enduring commitment to credible food origin, we are thrilled to offer an ethical, affordable and delicious option for everyday eating. Many people have asked us how were able to run a successful restaurant that relies on sourcing local produce, grains, meats and fish, which are often not the least expensive. Its a ...