If you’re a fan of the Post Sunday Magazine, you’ve been following the Adventures of Frank, the story of Frank Connell and his efforts to open a restaurant in Mt. Pleasant. So you might wonder, now that the adventures are over, how are Frank and his restaurant doing? DCist, just as curious as you are, decided to stop by the restaurant to see how things were.

DCist came in to pick up some takeout from Red Bean, with the ulterior motive of scouting the place out for future dining adventures. When we entered, we were initially surprised by the size of the dining space. We’ve seen small restaurants, but this might qualify as one of the smallest — with a capacity restriction of just 24. This might seem a bit claustrophobic to some, but it seemed more cozy and inviting. The walls, red and orange flames painted on stucco, made the restaurant feel as warm as the Cajun/TexMex fusion cuisine on the menu. The host, Frank’s cousin Mike Clements, didn’t blink once at our grubby clothes and took our order immediately. Later, Frank himself (minus his trademark black hat) came out to chat with us, unaware that we were thinking of writing about the restaurant for DCist. He enquired about our order, the Crawfish Bread, and noted that Red Bean is one of the few restaurants to serve the dish. When we asked about the “house sauce”, however, Frank and Mike were reticent, choosing to keep some secrets in the family. Overall, the service provided this lowly takeout customer was so exemplary that we tipped–something we rarely do when ordering to go.

So, how was the food? We can say we plan on returning to Red Bean, this time to actually sit and have a meal. The Crawfish Bread was a delight, the bread crisp and the crawfish tangy and crunchy, the sauce nicely spiced without overwhelming the shellfish. The side salad wasn’t your standard iceberg lettuce restaurant side; Red Bean’s version was field greens, carrots, and red cabbage served with the house dressing — a Southwestern concoction that was subtly spicy and cooling at the same time. We’re looking forward to sampling more of the small menu — which is especially tempting when you look at the prices, all below $12.

It seems Red Bean has gained one of the more coveted distinctions in the restaurant business, a rating from Zagat. After the many trials and tribulations the restaurant has suffered, we say more power to them, and wish Frank and Mike success in the future!