Franklins Restaurant in Hyattsville recently hired a new chef to change up its menu, updating some classic dishes while adding new options.
In December, owner Mike Franklin brought as new executive chef Kevin Coleman, who previously worked as a sous chef at Rosa Mexicano at National Harbor and other D.C. area restaurants.
The new menu includes such dishes as crab hush puppies with sweet corn and spicy whipped honey butter; chicken-fried oysters Rockefeller with Pernod-parmesan spinach, smoked bacon and pickled Fresno peppers; and poutine with stout onion gravy and Wisconsin cheese curds.
Other dishes may also be added seasonally.
Franklins says it sources food locally whenever possible and changes the menu seasonally, usually every six weeks, depending on the kinds of local ingredients that are available.
Located in a historic 1880s landmark building with a 40-ft wide colorful exterior kinetic light mural on its south side at 5123 Baltimore Ave, the Hyattsville restaurant has long been a mainstay of the Route 1 corridor, kicking off the local craft alcohol boom with its brewery, which opened in 2002, and anchoring the area’s dining scene long before it took off.
But with increased competition from everything from the Savor food hall in Brentwood to the Station at Riverdale Park, it makes sense to change things up a little. Franklin also had experience coming up with a new menu for Old Maryland Grill in College Park, which is now run under different management.
This is good to hear but they also need to work on their service. My family loves Franklins as a concept but the past few times we’ve gone the service has been very slow, inattentive, and strangely not in tune with some basics of serving families with kids (for example, that most kids can’t wait 45 minutes for their food to be served). I was told last time they were short-staffed. This may be a good explanation but isn’t a good excuse for poor service.
PLEASE bring back the African Nickel curves on the appetizer menu!!! Those were one of the most delicious items Franklins had. Good for a meal on its own. They are sorely missed by many Franklins patrons.
Go Mike! Always keeping things fresh! Check out the new exhibit by the Hyattsville Community Arts Alliance, “Spectrum”! A reception will be at Franklins on March 1 from 3 – 5 pm! Come and meet the artists that have their work on the walls of Franklins!
Denise Marie Brown
My husband and I were there one day recently when a French Dip sandwich was a chef’s special and it was amazing. I hope it makes it onto the regular menu. Looking to see the new chef’s offerings
We used to love Franklins but the sad reality is the restaurant and store are absolutely filthy no one seems to care. Dust bunnies shouldn’t be falling from the ceiling fixtures into my dinner and the store is so dirty they need to tear it down and start from scratch.
My wife and I went recently. We love the place. Over the last 30years or so we’ve enjoyed the food and experience more than 50 times. The memories are in themselves satisfying and now the prospect of a new menu is exciting. Can’t wait till our next visit.
Please bring back the chicken pot pies!