Chefs Frank Falcinelli and Frank Castronovo are graduates of many high-end restaurant kitchens, but when they opened this neo-rustic Brooklyn spot in 2004, the menu reflected their childhoods in Queens, with Italian-American dishes like meatballs and braciole. Executed with chef-y rigor and super fresh ingredients, their food transcends its humble origins. The original brick-walled location has spawned a red-sauce food empire on both sides of the Brooklyn Bridge that includes a Frankies in the West Village, the Spanish-influenced Francesca on the Lower East Side, the German-American spot Prime Meats, a specialty foods store, and Café Pedlar.
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From Food & Wine , FEB 2010
The Franks opened Frankies in 2004, before Brooklyn had a thriving restaurant scene. Neither chef was a young hotshot; both were nearing their forties and...MORE
From Food & Wine , JAN 2008
Loved the homemade cavatelli in sage brown butter with slices of spicy sausage at this cozy Brooklyn spot. Took home a can of their custom-blended spicy olive oil imported from Sicily. ...MORE
From Food & Wine , DEC 2010
Artist Sarah C. Rutherford is selling her prints from the book of recipes from...MORE