Founded by two acclaimed New York chefs, Frankies Spuntino Group offers an honest, skillful, and delicious take on Italian-American cuisine. We have two restaurants on a pretty street in Carroll Gardens, Brooklyn — Frankies 457 Spuntino and Franks Wine Bar — and a third, Frankies 570 Spuntino, on another pretty street in Manhattan’s West Village.
Who We Are
The Franks grew up together in Queens, learning the vernacular of Italian cooking from their immigrant families. Both friends chose a life in the kitchen, one they pursued separately, training in some of the best kitchens in the world. They reconnected by chance in 2003 and decided to open a restaurant that would embrace their roots. They settled on a tree-lined stretch of the Italian-American enclave of Carroll Gardens, Brooklyn and came up with a menu featuring salads, meatballs, eggplant marinara, fresh pastas, and more, all prepared with a light touch and offered at an affordable price. Now in its 15th year, Frankies 457 Spuntino is often cited as a vital member of Brooklyn’s culinary revitalization and a lasting inspiration for serious chefs to embrace warmth and informality. In 2011, in his final piece as restaurant critic of the New York Times, Sam Sifton declared Frankies 457 Spuntino "the best meal I had on the job."
Castronovo and Falcinelli also own Frankies 570 Spuntino, on Hudson Street in Manhattan, which serves a bill of fare similar to the Brooklyn original. In 2018, they debuted Franks Wine Bar down the block from the Carroll Gardens flagship, a showcase for both experimental and more classically minded winemaking philosophies. The Franks’ highly rated line of olive oils, produced in the Sicilian DOP of Nocellara del Belice, is available globally through Whole Foods and Amazon. Since 2017, the Franks have hosted a yearly summer dinner event with Resy, The Franks Backyard Series, which has featured the likes of David Chang, Jessica Koslow, and Sean Brock.
Together with acclaimed writer Peter Meehan, Castronovo and Falcinelli are the co-authors of The Frankies Spuntino Kitchen Companion and Cooking Manual (Artisan; 2010), a text that reflects their comforting, reliable, and effortlessly elegant ethos.
* * *
Frank Falcinelli, Co-Owner
Frank Falcinelli is a co-owner of Frankies Spuntino Group. Before opening the Frankies Spuntino in 2004 with childhood friend Frank Castronovo, Falcinelli was Executive Chef at Moomba, where his cooking earned high praise from New York Times’ Ruth Reichl, among others. He studied at the Culinary Institute of America, trained in French kitchens including Maxim’s of Paris and Jardin de l’Opéra, and worked with restaurateurs including Drew Nieporent and Charlie Palmer. Falcinelli is co-author, with Castronovo and Peter Meehan, of The Frankies Spuntino Kitchen Companion & Cooking Manual, and is a co-star of the Vice Media show “Being Frank,” and a Contributing Editor for Condé Nast Traveler.
Frank Castronovo, Co-Owner
Born in Queens, New York, Frank Castronovo remembers spending most of his early years in the kitchens of his Italian grandparents. He apprenticed under Jacques Pépin at the Russian Team Room; trained at Nouvelle Cuisine pioneer Paul Bocuse’s fabled restaurant in Lyon; and served as sous chef at Tribeca fine-dining institution Bouley. Castronovo went on to perform several executive chef gigs, including opening his own bistro in Soho and a hotel in Germany’s Black Forest. In 2004, he reconnected with his childhood friend Frank Falcinelli, by then also a chef with storied restaurants on his résumé. They decided to open a restaurant in the historically Italian-American enclave of Carroll Gardens, Brooklyn, that would serve deceptively simple takes on the food of their childhoods. Now in its 15th year, Frankies 457 Spuntino is often cited as a pioneering member of Brooklyn’s culinary revitalization.
John B. Paterson IV, Wine Director
John B. Paterson IV gravitated towards wines of integrity and soul. His lists are heavily influenced by the old-world regions of Italy and France, but also make homage to favorites in the new world. Prior to joining the Frankies Spuntino Group, John served as the Wine Director for Tom Colicchio’s Craftbar and as a sommelier at The NoMad restaurant.
Tosca Giamatti, Director of Event Sales & Catering
Tosca Giamatti brings a broad range of experience within the hospitality industry to Frankies Spuntino Group, including several years with the national food and restaurant consulting firm, Clark Wolf Company. Prior to Clark Wolf Company, Tosca had a stint with the public relations firm Bullfrog & Baum and as a freelance consultant for boutique specialty food shops across New York City. Tosca is a graduate of New York University where she received a B.A. and M.A. in Food Studies.
Chandan Sharma, Director of Communications & Business Development
Chandan Sharma oversees the company’s internal and external communications, including media and public relations. Chandan joined Frankies after a brief stint in local government and politics, most recently serving as Deputy Chief of Staff in the Office of the Mayor of the City of New York. Chandan is a graduate of New York University, where he received a B.A. and an Masters in Public Administration.
Private Events & Catering
From weddings and intimate family celebrations on our Carroll Gardens “campus” to food and beverage operations at major events like the Frieze Art Fair, Frankies Spuntino Group has expertise in hosting all manner of functions. We offer a variety of services, both big and small, and are open to designing custom experiences to suit your tastes.
On-site, we offer several different spaces that, combined, accommodate up to 100 guests, and our team is willing and able to orchestrate off-sites around the city or farther afield. We’d be happy to discuss your plans at any time. Please reach out to email@example.com or 718.403.0033 ext. 4.
* * *
Frankies Spuntino Extra Virgin Olive Oil
This oil is cold pressed from organically grown Sicilian olives in the DOP (Protected Denomination of Origin) of Nocellara del Belice. It is consistently rated highly in Italy, and the Franks chose this particular olive oil because of its versatility in the kitchen (available in 500mL or 1L for purchase in our restaurants, at Whole Foods Market, and on Amazon).
Frankies Spuntino Biancolilla Extra Virgin Olive Oil
This a renowned extra virgin olive oil that is produced on the Asaro Estate in Partanna, Sicily and its delicate and elegant flavor serves as a perfect finishing touch on salads, fish or vegetables. (Available for purchase in our restaurants and at Whole Foods Market)
Oro di Sicilia Green Gold Extra Virgin Olive Oil
Oro di Sicilia is a partnership between The Franks and Tommaso Asaro, the Frankies olive oil producer. Green Gold, their first collaboration together, is a first cold-pressed extra virgin olive oil combining three Sicilian olives: Biancolilla, Nocellara del Belice and Cerasuolo. All three olives are grown harvested, cold-pressed and bottled on the Asaro Estate in Sicily, a century-old family farm overlooking the Mediterranean Sea. (Available for purchase in our restaurants, at Whole Foods Market, and on Amazon).