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."
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.