An Assortment of Homemade Desserts
"Oh! The weather out side is frightful, but "Frank and Betsie's" is so delightful. There's no place I'd rather be.
Let it snow! Let it snow! Let it snow!"
- Frank & Betsie's Customer
Best French Food
Where the Locals Eat: Chicago Edition (Illinois/Winnetka)Reader's Choice
North Shore Magazine: Best Restaurants
Chicago Magazine
Best New Restaurants
1999
Frank and Betsie's [Restaurant] is the perfect setting to toast the end of [a] journey and the beginning of a new life.
Mike Leonard - NBC's "The TODAY SHOW"
excerpt from THE RIDE OF OUR LIVES
also available on DVD
Frank & Betsie Have a Winner
Speaking frankly, it's a pleasure to dine at Frank and Betsie's.
... a pretty, comfortable place, with friendly service, moderate prices...
Baked Brie, fresh from the oven and melting into garlic butter sauce, was exceptionally rich and quite wonderful.
Winnetka Talk: Dining
- Virginia Gerst
Fabulous Food, Warm Welcome -- Frank and Betsie's has a happy balance
From start to finish, Frank and Betsie's is about good food, good conversation, and a pleasant dining experience.
Chicago Sun-Times: Food Section
- Barbara Revsine
There are some very attractive and rewarding selections, not the least of which is the House Pate. Chicken liver has been whipped up until it is almost as light as a mousse, with a fresh, not too salted taste.
Entrees carry out the French bistro theme with selections that emphasize fresh herbs and a fairly steady hand at seasoning.
Newsradio 780 WBBM - October 22, 1999
- Sherman Kaplan
I ordered the steak au poivre that features the tastiest peppercorn sauce I have had this side of the Atlantic, a delicate combination of red wine, brandy, and crushed blue peppercorns.
On a scale of one to four, I give Frank and Betsie's a four...
Dining on the North Shore
- Maria Kurt,
The French Institute of the North Shore
...we both decided to try the Florentine bar cookies. They were incredible! Other Florentines that I've had were quite different... These were bar cookies with a buttery base and a creamy caramel almond mixture.
One was hardly enough...
Chicago Tribune: Cooks' Dialogue
-K. Andreson & Pat Dailey
Frank's pastries will drive you crazy! Just great!
Pioneer Press: Big Shots
- Chuck Wenk
(847) 446-0404
51 Green Bay Rd.
Glencoe, IL 60022 Mon. - Thurs. 11-9
Fri. - Sat. 11-10
Sunday (Private Parties Only)