{"id":8173,"date":"2017-09-25T18:35:50","date_gmt":"2017-09-26T01:35:50","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=8173"},"modified":"2017-09-25T12:37:29","modified_gmt":"2017-09-25T19:37:29","slug":"local-lowdown-franklands-crab-co","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=8173","title":{"rendered":"Local Lowdown: Frankland’s Crab & Co."},"content":{"rendered":"
\"Casual,

Casual, salt water scented delights await visitors at the Frankland’s Crab & Co. in the Montecito Inn. Photo by Jaycob Layman.<\/p><\/div>\n

By Leslie Dinaberg<\/a><\/b><\/span><\/p>\n

The first<\/span> of three new dining experiences coming to Montecito Inn<\/a> (1295 Coast Village Rd.) this fall from the renowned Scratch Restaurant<\/a> team is Frankland’s Crab & Co.<\/a>, a modern-day casual seafood shack inspired by chef Phillip Frankland Lee’s<\/a> childhood memories of good times with loved ones accompanied by seaside meals of lobster rolls, peel-and-eat shrimp and clam chowder.<\/p>\n

The menu focuses on fresh catches (sold by weight) like chilled white gulf prawns, wild-caught king crab legs or Maine lobster\u2014whipped with remoulade and spiked with pickles and celery salt\u2014served in a house-baked buttery brioche roll or simply over lettuce.<\/p>\n

\"Franklands

Franklands weekend crab boil, photo by Jakob Layman.<\/p><\/div>\n

Standout fish & chips features a flavorful filet of wild-caught branzino battered in Scrimshaw brew, while “Chowda” is an intense stock made from a variety of shellfish, teeming with jewels like house-cured bacon, crab, lobster and prawn. Riffs on other classics include freshly shucked fried oysters & clams and Mary’s fried chicken roll topped with a tangy Giardiniera. Corn on the cob is brushed with lobster butter (freshly churned butter drawn and steeped with lobster shells). Try a Margarita’s homemade ice cream sandwich for dessert. Yum! \u00a0<\/span><\/p>\n

\"Franklands

Franklands Crab & Co., photo by Jakob Layman.<\/p><\/div>\n

Originally published in the Fall 2017 issue of Santa Barbara Seasons Magazine<\/em><\/a>.<\/p>\n

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