NEW TIMES: How did you come up with the name for your restaurant?
KIRK: Just before Christmas, I told Barrie I’d found a restaurant. We’d been looking for ten years. She heard Frankie & Lola by Jimmy Buffet and said it reminded her of us and decided that’s what we should call the place.

NEW TIMES: Who
originated your recipes?  
KIRK: The recipes come from Barrie and me. I attended culinary school in San Francisco. I’ve worked a lot of the local restaurants for years. Even though I’m the chef, sometimes we use her recipes like on the pancakes and it’s fantastic.
 
NEW TIMES: What do you like best about your restaurant?  
KIRK: That it feels like home. It’s not just a restaurant; it’s a part of us. It’s all family pictures; everything in here has a story. We bake everything from scratch. You don’t get any hydrogenated oils or anything. We even make our own French fries from scratch.

NEW TIMES: What is your most popular dessert?
KIRK: Pecan pie. It has the best crust around. We challenge people to find one better.
 
NEW TIMES: Do you serve alcohol?
KIRK: We serve beer and wine. There’s an extensive beer list and we serve only wines from local, boutique producers.
    
NEW TIMES: How long have you been open?
KIRK: One year on the thirteenth of this month. ∆
 
NEW TIMES: What are your hours?
KIRK: We’re open from 6:30 in the morning until 2:30 in the afternoon except for Wednesday, when we’re closed.

NEW TIMES: What is your most popular dish?
KIRK: Our most popular dish does change, depending on the weather. One day it could be the scallop-and-avocado pesto but what always sells is edamame.
 
NEW TIMES: What have you recently added to the menu?

KIRK: We added many more completely vegetarian dishes. We added breakfast burritos and breakfast sandwiches.