To continue getting breaking news and the full stories from The Boston Globe, subscribe today.
January 22, 2013
Josh Reynolds for the Boston Globe
Tomahawk Delmonico Steak, which is more than three pounds of steak on the bone.
Calimari Sicilian: Calimari tossed with garlic-infused olive oil and shredded Romano cheese.
The New England roast turkey dinner features sliced turkey breast, homemade stuffing with squash, mashed potatoes, and gravy.
Chef Mark Travassos, center, who began at Frank's in 1982, with, sous chefs Jesus Gonzalez (left), who was hired in 1990, and Jose Amaya, hired in 1996.
A King Cut (22 oz.) prime rib, with a side of mashed potatoes.
Chef Mark Travassos plated a Tomahawk steak with sous chef Jesus Gonzalez.