River Oaks finest is Frank's Americana Revival

HOUSTON, Texas (KTRK) -- When you walk in, you are greeted with a smile and the smell of something cooking in the kitchen.

No, we are not talking about your grandparent's house, we are talking about Frank's Americana Revival.

In 2012, Michael Shine and his son Chris opened Frank's in one of River Oaks finest neighborhoods.

Sitting on the corner of Weslayan and Westheimer, guests are provided with a comfortable atmosphere where they can enjoy their favorite American foods with a hint of culinary soul.

With family at their core, they were happy to participate in Houston Restaurant Weeks for the fourth year in a row.

"Restaurant weeks are great for the city of Houston and really great for the food banks," said Shine's youngest son, Chef Colin. "It's busy for us, it's a lot of work, (and) it's a big commitment, but I think it's beneficial for all involved, it really pays off."

The Shine family was able to come together to create a brunch, lunch and dinner menu for HRW featuring classic renditions of buttermilk fried chicken, creole gumbo, and much more.

Now through Sept 4, you can try some of Chef Colin's food for a discounted price while helping those who aren't fortunate enough to have food readily available.

For every dinner sold, the restaurant will donate $5 to the Houston Food Bank that will provide 15 meals. If you would rather have brunch or lunch, Frank's will donate $3 to the HFB, giving 9 people a meal.

For those with dietary concerns, all three menu's offer several vegetarian, vegan and gluten free options.

For those looking to check out Frank's Americana Revival, the full menu is featured below.

BRUNCH MENU

First Course

• Creole gumbo
• Roasted beet salad (V)(GF)
• Deviled eggs

Second Course

• 4 oz Crab cake benedict
• 6 oz Migas (GF)
• 5 oz Buttermilk biscuits & gravy
• 6 oz NOLA BBQ shrimp (GF)

LUNCH MENU

First Course

• Creole gumbo
• Soup of the day
• Boston bibb salad (GF)
• Roasted beet salad (V)(GF)

Second Course

• 6 oz Blackened salmon cobb salad (GF)
• 6 oz Smoked petite filet (GF)
• 8 oz Chicken piccata
• 6 oz NOLA BBQ shrimp

DINNER MENU

First Course

• Creole gumbo
• Roasted beet salad (V)(GF)
• Deviled eggs
• Red chile quail

Second Course

• 6 oz NOLA BBQ shrimp
• 11 oz Buttermilk fried chicken
• 6 oz Smoked petite filet (GF)
• 6 oz Texas redfish (GF)

Third Course

• Lemon merengue cheesecake
• Take the cake bakery- chocolate blackout cupcake
• Cloud 10 creamery- ice cream trio

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