What sorcery is going on in the kitchen of FRANK restaurant? A dish simply called “Bacon and Eggs” arrived at the table like some sort of parlor trick—an egg shell held upright by a mound of salt, with a slice of maple-cured bacon balanced across like a tiny bridge. But the real magic occurred when guests dipped their spoons into the shell, scooping up a frothy, maple-tinged sabayon and discovering an unbroken, perfectly cooked yolk resting at the bottom.
An impressive dish in any kitchen—but doubly so when presented to a seating of 60 or 70 people all at once. Such is
