Frankies Spuntino Group

Frankies Spuntino is a New York restaurant group founded by chefs Frank Castronovo and Frank Falcinelli. Known collectively as The Franks, the two grew up together in Queens, spending Sundays in the homes of their Italian grandmothers. Though they lost touch after their adolescence, the Franks both happened to choose a life in the kitchen and learned their craft in some of the great restaurants of Europe. Decades later, they reconnected by chance and decided that they wanted to go into business together. The idea: using their experience to express the cooking of their childhood in a manner that felt both new and timeless.

In September 2004, they opened Frankies 457 Spuntino on an historic, tree-lined stretch of Carroll Gardens, Brooklyn — once a major Italian-American enclave — serving food that was both accessible and expertly prepared in a warm, energetic environment. Frankies 457 quickly established itself as a neighborhood institution worthy of a journey, and was among the vanguard of restaurants that ushered in a more creative and democratic era for New York City dining.

In addition to Frankies 457, the Franks operate Frankies 570 Spuntino in the heart of Manhattan’s West Village, as well as a Carroll Gardens wine bar, Franks Wine Bar, which offers one of the city’s most varied bottle and by-the-glass lists. The Franks are proud of their ties to some of the world’s greatest chefs and, since 2017, they 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.

Their line of olive oils and culinary products sources from one of Sicily’s most prized farms and is available at Whole Foods, Amazon and other retailers across the United States. Together with acclaimed writer Peter Meehan, they are the authors of the Frankies Spuntino Cookbook and Kitchen Manual. Their recently launched newsletter, The Franks Almanac, is updated periodically and accessible online here.

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Frankies Spuntino’s mission and philosophy is to provide consistently high quality, high value, delicious and nutritious products with warm hospitality accessible to all. All Frankies Spuntino operations strive to showcase this honest and approachable mentality and it is what has made the hospitality group’s quintessential neighborhood restaurants international dining destinations over the past decade.

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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.

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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 has transformed the company’s wine programs, offering honest wines at varied price points, while maintaining unique wine cultures to fit each restaurant. John’s wine lists are heavily influenced by the old world regions of Italy, France & Germany but makes sure to pay homage to our favorite producers in the new world around the globe. 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 Bachelors and Masters 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.

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“The best meal I had on the job? It was in the garden of Frankies 457, on Court Street in Carroll Gardens, on a summer evening with my wife, my children and my brother. We had what everyone always has at Frankies: crostini and some romaine hearts, beets, cold rib-eye, salad, cavatelli and sausage and brown butter, meatballs, braciola marinara. The kids hovered while the adults talked family over cold red wine, and a little breeze moved through the trees, and around us other people did the same. There was bread as we needed it, water, more wine. The children behaved as they do when they are starving, and in love with what they are eating. Nothing was wrong. Everything was right. It would have been nice if it could have gone on forever.”- From Sam Sifton’s final article as New York Times’ restaurant critic

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 or 718.403.0033 ext. 4.


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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).