Dining out Suspended in time, this Cambridge institution still serves good steak ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page Josh Reynolds for the Boston Globe Tomahawk Delmonico Steak, which is more than three pounds of steak on the bone. Josh Reynolds for the Boston Globe Calimari Sicilian: Calimari tossed with garlic-infused olive oil and shredded Romano cheese. Josh Reynolds for the Boston Globe The New England roast turkey dinner features sliced turkey breast, homemade stuffing with squash, mashed potatoes, and gravy. Josh Reynolds for the Boston Globe 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. Josh Reynolds for the Boston Globe A King Cut (22 oz.) prime rib, with a side of mashed potatoes. Josh Reynolds for the Boston Globe Chef Mark Travassos plated a Tomahawk steak with sous chef Jesus Gonzalez.