The chef has taken up full time residency at Kitchen by Kask on Bristol’s north street for his gluten-free restaurant, following two successful pop-ups at the venue last year.
Frankie’s serves gluten-free fried chicken and waffles that was developed for Ball’s wife’s gluten intolerance. He says the restaurant is “named after my crazy daughter and eaten by my greedy little son”.
The restaurant will be open Thursday to Saturday evenings as well as for Saturday and Sunday Brunches. Dishes on the evening menu will include chicken in waffles in maple glazed; buffalo blue; hot honey range; and Thai green options as well as sides such as million layer potato, parm potato, frickles, and red cabbage slaw.
Desserts comprise zeppole – Italian deep-fried dough ball pastries – with either pistachio and raspberry; coffee, caramel and cream; or chocolate and vanilla cream.
For brunch the menu will also feature specials such as million layer hash; huevos rancheros fried chicken and waffles; and a brunch zeppole with blueberry compote, banana, yoghurt, crumble, and honey.
There will also be a strong focus on drinks such as local beers, natural wine and American whiskey.
Ball, who was previously a builder, competed in the 2023 series of MasterChef.