OUR STORY Frankies Spuntino Group includes neighborhood restaurants Frankies 457 Spuntino, Frankies 570 Spuntino and Prime Meats and coffee shop Cafe Pedlar. Chefs and co-owners Frank Castronovo and Frank Falcinelli, known as “The Franks”, grew up together in Queens, NY and opened their first restaurant together in 2004, Frankies 457 Spuntino, in Carroll Gardens, Brooklyn based on the light and simple Italian fare of their childhoods.
Over the past decade, The Franks and their restaurants have amassed an international following and critical acclaim from fellow chefs, restaurateurs, and the media alike for their commitment to serving high quality food and beverages with great value in settings that are warm and unpretentious.
Outside of the kitchen, The Franks have launched two retail brands – their namesake Frankies Spuntino and Oro di Sicilia, both of which are distributed nationally in Whole Foods Market. They have also authored a cookbook, Frankies Spuntino Kitchen Companion and Cooking Manual, with award-winning author Peter Meehan.
MISSION + PHILOSOPHY Frankies Spuntino Group’s mission and philosophy is provide consistently high quality, high value, delicious and nutritious products with warm hospitality accessible to all. All Frankies Spuntino Group 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.
Frank Castronovo is a co-owner of Frankies Spuntino Group. Before opening Frankies Spuntino in 2004 with childhood friend Frank Falcinelli, Castronovo was the chef at beloved New York restaurants Jean Claude and Parish & Co. He spent his formative years training under Paul Bocuse, and David Bouley. Outside of the kitchen, Castronovo is a co-author of The Frankies Spuntino Kitchen Companion & Cooking Manual, co-star of the Vice Media show “Being Frank,” and a Contributing Editor for Condé Nast Traveler.
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.
Danny Amend joined Frankies Spuntino Group in August 2016 as the first-ever Executive Chef for the company. He spent the better part of the last decade in the Franny’s empire, serving as Chef de Cuisine at the original Franny’s and their trattoria, Marco’s. Prior to Franny’s, Danny trained in fine dining kitchens with stints at the French Laundry, Mix Las Vegas & Essex House NYC under Alain Ducasse, and Per Se. Most recently, Danny has been working as a consultant and private chef, recently opening Pizzeria Sirinetta on Manhattan’s Upper West Side.
John B. Paterson IV is the Wine Director of Frankies Spuntino Group. In his role as Wine Director since February 2015, John 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 is the newest member of Frankies Spuntino Group, and she brings a broad range of experience within the hospitality industry 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 joined Frankies Spuntino Group in November 2015. He oversees the company’s internal and external communications, including media and public relations. In addition, he works with existing and new partners to help grow the Frankies brand and the company. 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.
CAREERS We’re always looking for great talent to join our teams. Please contact Chris Harkness at email@example.com for openings. We look forward to hearing from you.
EVENTS Frankies Spuntino and Prime Meats host private events in our three restaurants and at off-site venues.
Frankies 457 Spuntino, our restaurant in Carroll Gardens, Brooklyn offers a 1900s converted Blacksmith Stable and accompanying garden spaces that can accommodate parties up to 100. Private lunch and dinner events are available in these spaces as well as wedding ceremonies in our beautiful Brooklyn gardens.
Frankies 570 Spuntino, in Greenwich Village, Manhattan, offers the Hudson Room, a semi-private dining room for up to 30 seated guests and is perfect for company and client lunches. Restaurant buy-outs are also available.
Prime Meats, also located in Carroll Gardens, Brooklyn, offers the Skylight Room, an elegant semi-private dining room for up to 35 seated guests, or 45 for a standing cocktail party.
Frankies Spuntino and Prime Meats will also bring their signature flavors, staff, style and expertise to your guests at venues throughout New York City, Long Island, the Hudson Valley and farther afield.
For further information, please contact our events team at firstname.lastname@example.org or 718 403 0033 ext. 13.
PRODUCTS The Franks have always prided themselves in using ingredients with integrity in the tradition of their grandparents and the generations before them; olive oil is at the cornerstone of that tradition.
In 2005, shortly after opening Frankies 457 Spuntino, they formed a partnership with olive oil producer Tommaso Asaro from the heart of the Trapani region of Sicily, an area that has been heralded for its quality olive oil. Today, they visit Sicily each year to oversee the production of their Frankies Spuntino Extra Virgin Olive Oil and other products.
While the Frankies Spuntino product line began with olive oil, it has since expanded into a full repertoire of core Italian products.
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).
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)
This is The Franks’ preferred cooking and vinaigrette oil. It has a high smoke point, a clean flavor, and a pleasant bitterness that is a wonderful complement in salad dressings. (Available in 500mL and 1L purchase in our restaurants, at Whole Foods Market, and on Amazon).
The Franks offer multiple olive varietals including Sicilian Black, Castelvetrano, and a Mediterranean Mix. (Available for purchase in our restaurants and at Whole Foods Market).
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).