Sixten & Frans

Sixten & Frans är en restaurang och bar med ett kök som karaktäriseras av en modern svensk inställning till framförallt det franska och sydeuropeiska kökets gastronomi. Menyn uppdateras kontinuerligt efter säsongens råvaror och influenser. På dryckessidan erbjuder Sixten & Frans spännande cocktails som komponeras i baren, ett omfattande ölutbud och en ambitiös vinlista med stort fokus på mat och dryck i kombination. Varmt välkommen till oss på Fridhemsplan!

Sixten & Frans

Om oss  Vi på Sixten Frans älskar mat och dryck.

Vi mår som bäst runt ett middagsbord tillsammans med goda vänner.

Bra käk är gjord från grunden, råvarorna är genomtänkta och kärleksfullt komponerade efter säsong.

Vi byter vår meny regelbundet efter säsongens råvaror och smaker.

http://www.sixtenfrans.se

Tenn Sixteen Food & Drink Co. – An East Nashville Restaurant and ...

Six Ten Brewery: Tampa Attractions Review - 10Best Experts and ...

Six Ten Brewery receives rave reviews from locals for its great beer, comfortable, family-oriented atmosphere and friendly staff members.

Their is a small on-site brewery that can be viewed from the... Read More Six Ten Brewery receives rave reviews from locals for its great beer, comfortable, family-oriented atmosphere and friendly staff members.

Their is a small on-site brewery that can be viewed from the simply decorated and unpretentious tasting room where you can gather with friends, play games, and enjoy a beer.

The beer selection includes house-made brews as well as guest taps and they will fill 32 and 128 oz growlers with tap selections.

Review: Sixteen at the Trump Hotel | Chicago magazine | August 2012

This is what happens when your executive chef leaves and you take six months to replace him, during which time you lose your Michelin star, fall off the radar for 99 percent of Chicago, and get written off by the other 1 percent.

After a proverbial nationwide search, they lured Thomas Lents, the gifted chef de cuisine at Joël Robuchon at the Mansion, from Las Vegas.

“There’s an opportunity in Chicago right now to promote more fine dining,” says Lents, 39, a Michigan native and former Everest sous chef.

One was a warm and cheesy choux pastry topped with a translucent slice of lardo; the other, a bold green fennel purée in a cone-shaped glass set in a bowl of spring water wafting with plumes of dry ice.

A new breed of chefs, like Lents, Anthony Martin at Tru, and Matthew Kirkley at L2O—all three of whom worked together at Joël Robuchon in Vegas—leads the way.

Restaurant Review: Sixteen - Chicago Tribune

Instead, the hotel boldly charged the other way, assembling a formidable team that includes general manager Will Douillet (ex-Alinea and Next), executive chef Thomas Lents and, most recently piped aboard, Patrick Fahy, one of the most highly respected pastry chefs in the country.

Not content to let the view provide diners with a sense of place, he presents an opening course of crisped Lake Michigan smelts over green-tomato relish, presented on a glass plate over a composition of beach sand and local wildflowers (foraged on the way to work).

There is the a la carte menu, in which most entrees hover in the upper $40s; the $120, seven-course chef's tasting menu, with choices in several categories; and the splendiferous, 12-course Menu Prestige, for $165.

Highlights of the tasting menu include sangria-poached foie gras alongside white-asparagus panna cotta, porcini-mushroom soup with rabbit sausage and an Alsace-inspired veal composition of sweetbread, breast and fleischnacka (rolled veal with herbs).

My trips yielded a simple but beautiful plate of mission figs in a toasted-almond cream topped with honey streusel, a doughnut-shaped bee-pollen parfait (more like a hand-whisked frozen cream) with a raspberry granita center and a criollo platter presenting chocolate in various forms, including milk-chocolate meringue, chocolate streusel and "snow," cupuacu foam and chocolate spheres filled with tonka-bean ice cream and liquid chocolate ganache.

Sixten (1994) - IMDb

13 year old Sixten really wants his father to meet someone he can marry.

Without telling his father, he and his friends write an ad for the personal sections.

Sixteen (restaurant) - Wikipedia

Sixteen is an American restaurant on the sixteenth floor of the Trump International Hotel and Tower in the Near North Side community area of Chicago.

Dostal's prior experience included stints in at Ria at the Elysian Hotel (now Waldorf Astoria Chicago), executive sous-chef at Grace Restaurant, Larkspur Restaurant in Vail, Colo., and chef de partie at San Francisco’s Quince Restaurant.

[16] According to the critic from Time Out Chicago, the restaurant is more of a place to impress clients and dates than a top–notch dining experience with top-notch cuisine due to its association with Donald Trump and its views.

[11] Sixteen has a bar that Kamin complains has limited views, but that Chicago Tribune restaurant critic Phil Vettel says was pleasant.

[2][11] In addition to Sixteen and the traditional hotel room service dining option, Trump International Hotel and Tower, Chicago provides two other food & dining options for its guests.

Sixten & Frans – Restaurant, Café, Bar – Kungsholmen, Stockholm ...

Show original » Was there much before and was always super happy.

Was there once for a couple of weeks ago at lunch and it was a pretty tired experience.

However, it was the sauce that was so good that I was happy though.

Was there much before and was always super happy.

Was there once for a couple of weeks ago at lunch and it was a pretty tired experience.

review of Chicago French restaurant Sixteen by Andy Hayler in June ...

Tables are well spaced and the room is carpeted, with an airy feel to due to the good natural light from the floor to celling windows.

A terrace outside the dining room has some tables available for drinks in good weather.

Risotto of guinea hen was much better, the rice having good texture, the chicken stock used fine, and there being some Parmesan adding richness, though the guinea hen flavour was subdued.

A pistachio cake was fine, having good texture and served with a pleasant rhubarb compote, strawberry and ginger (15/20).

However if you had a normal three course experience and could find a modest bottle of wine to share then a typical cost per head would be about $95 plus service, so around £73 a head at lunch, and at dinner a typical price per had would be $205 (£130).

Number Sixteen ( London, UK ) | Design Hotels™

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Sixteen Chicago :: Home

Developed by Executive Chef Nick Dostal and his culinary team, the menu pays homage to the many triumphs that the restaurant has enjoyed over the past decade.

Running through April 28, the dishes draw inspiration from former chefs that have earned this dining room the numerous accolades, year after year.

Fittingly, this final menu has sixteen courses and can be viewed here.