Frolic and Detour
A burger so big, it’s criminal.
Craft Cocktails created above board.
And desserts that will have you pleading guilty.
There are so many reasons you’re going to want to Frolic and Detour.
Located in this spacious spot in Acton, Frolic and Detour is the brainchild of Eva Zelnick – an attorney turned restaurateur who decided to name her restaurant/bar after a term she had to memorize for the bar.
“The name Frolic and Detour is actually a legal term let’s say while you’re on the clock, you stop at a bar. That stop is a frolic and detour. So I like to think of it…as kind of mischievous fun, while you’re on the clock.”
And whether you’re on the clock or not, this space is a place for frolicking.
“It’s this unique space that’s right on Magog pond. So all of the windows in the restaurant open up to these spectacular water views. t has very very high beamed ceilings. We have this beautiful two level fireplace. We’ve made a lounge area for people. So again, they feel like they’re coming to a friend’s house.”
And the menu is lined with comfort food that will make you feel at home- and that’s because Eva developed most of the menu at her home.
“Food at my house has always been kind of the center of our family events. I just always loved it. I was also fortunate enough growing up where we traveled a lot Ind I just developed the love for food in general, but also different international cuisines..and that’s what we’ve tried to incorporate into our menu here.”
Every meal should start with a craft cocktail- made at their long wooden bar.
And then, move on to appetizers like these tasty stuffed mushrooms.
“The stuffed mushrooms have peppers, and shallots in them with a little bit of panko and some cheeses we serve them with ranch dressing. And so you get the coolness of the ranch dressing with the kind of flavors that are bursting with in terms of the peppers and the onions, but also that kind of hardiness that you kind of want in an appetizer.”
A starter that became famous in Eva’s home kitchen are the Salmon Crisps.
“We fry individually each potato crisps…and then they have lox, creme fraiche, red onion, capers and dill. It’s crunchy, it’s a little bit salty. It’s got that nice creamy texture of the creme fraiche. It’s got the freshness of the dill and the onion. It’s just like a refreshing elegant bite.”
Burgers at Frolic and Detour are flame grilled to perfection. If you’re there on the weekend when brunch is offered, the Royale Burger is huge. This 8 ounce beast is topped with an egg, hash browns, bacon, avocado and cheddar cheese and is almost too enormous to fit your mouth around. But the burger that’s even bigger on flavor is the Maple Bacon Burger.
“Our maple bacon burger is wonderful because it has cheddar cheese and bacon on top and then we do caramelized onions. And then we have a our own maple aioli that we put on top and it comes loaded with lettuce, tomato and onions.”
This complex burger is a balancing act of flavor for your tastebuds.
“The Maple is a sweetness and it’s got a little bit of mayonnaise in it and then you have a perfectly grilled burger with the salty bacon and the cheese. You can’t beat the combination.”
If you want the classic combo of meat and potatoes, the short ribs are a must order.
“The short ribs are ultimate comfort food. It cooks for four hours with lots of red wine, vegetables, herbs and spices, and then we plate that with our signature mashed potatoes which are unbelievable and maple roasted carrots. Any meat and potato person is going to love the short ribs. Guaranteed.”
And while the brownie sundae is most definitely a great way to end your meal, there’s nothing sweeter than the welcoming feeling you get every time you visit Frolic and Detour.
“It’s all very personal to us here, we feel like we’re welcoming people into our own home in in our front door and we want them to feel like that. And I think we do a good job of it.”