At cooking school, last weekend, one of the other students recommended to Carol an Italian place in Mill Valley called Frantoio. I must say that because the restaurant is attached to a Holiday Inn I was more than a little skeptical. Cool place though. They make there own olive oil there in a giant press which gives some justification for the cavernous feeling. I ordered the rigatoni with lamb sauce but our waiter said that the rabbit ragout was outstanding so I switched. He was right. Annika was home with two other girls for a sleep-over so I was relieved to find the house in one piece when we returned.
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