Can I make a brunch reservation?

We accept brunch reservations for a limited number of large parties (6-8 guests). Most of our seating is first-come, first-served when you check in with our hosts at the front door. We do often have a waitlist for tables on weekends, but please join us on a weekday for a quieter experience. When you join our waitlist, we will keep you up-to-date through text message!

What is the seating like?

Most of our tables are communal, with both chairs and bench seating. Our bar and counter seats all have backs, and we have 1 high chair for the little ones. Please let us know if any of our seating options won’t work for you when joining our waitlist or making a reservation.

Are you brunch & lunch only?

Nope! Find Frank’s at Night every Friday, 5-9:30 pm. You can reserve a table here. Walk-ins are always available.

Can I get take-out?

Come see us at our coffee window, open Friday-Sundays from 8am-1pm! We serve coffee from Enjoy Roasters alongside sweet and savory baked goods.

For take-out from our full brunch menu, you can order from our servers in the dining room Wednesday-Friday. We do not offer our full menu to-go on the weekends, take orders over the phone, or use any delivery apps.

Do you do catering or private events?

We love private events! We offer seated meals for groups of up to 40 people and can accommodate larger groups with a more casual service, in addition to offsite catering. Please fill out the form on our website and we will be in touch!

What about gift cards?

E-gift cards can be purchased here. Physical gift cards can be purchased at the restaurant.

Who are Frank & Laurie?

Frank & Laurie are Eric’s maternal grandparents. Their home was the place where he learned what a perfect runny yolk is like, how dark to take a pancake, and that ranch is good on most things. Although we can never replicate these core food memories, we hope dining at our little corner spot will come close.

Why auto-gratuity?

We are embracing 20% auto-gratuity on all dine-in checks as a part of our service model to help provide consistent and equitable income for staff in a way that the traditional tipping system does not.

Whether or not a server receives a fair and adequate tip can be based on criteria that is largely superficial — looks, smiles, outfit, etc. We don’t believe in creating an environment where your wage depends on anything but how you do your job.

20% auto-gratuity also makes space for us to provide kitchen & support staff with a fair and livable wage. In a tipped system, the customary 18-20% comes in as revenue only for the service team, and is not typically shared with the back of the house. Our kitchen staff plays an equal role in the quality of a diner’s experience, and we believe they should be compensated as such. With both FOH and BOH staff making above minimum wage hourly pay before tips, we are excited to offer livable wages to all of our staff.

We hope that you understand this is not a decision we’ve come to lightly — and that ultimately we believe sweeping industry reform is necessary to be a sustainable way of life for small business owners and their staff.