Frank Castronovo, Frank Falcinelli, Maximilian Quattrone, and Ryan Bartlow with their team at the Beard House
Crushed Fava Bean, Steelhead Roe, and Shiso Crostini
Braised Octopus Salad and Pepper Relish Crostini
Treviso with Chicory Marmalade and Almond Cream
Swiss Chard Cannelloni with Rabbit Agrodolce
Long Island Fluke Crudo with Red Onions, Ramps, Scallions, and Leeks
Green and White Asparagus with Idiazábal Cheese, Pizza Bianca, and Aïoli
Agnolotti with Potatoes, Green Garlic, Morels, and Fava Beans
Roasted Baby Lamb with English Peas, Sugar Snap Peas, and Sorrel Salsa Verde
Port-Poached Rhubarb with Housemade Ricotta and Walnut Crumble
Dinner

Feast of the Frankies

Chef/Partner Frank Castronovo

Frankies Spuntino 570, NYC; and Frankies Spuntino 457 and Prime Meats, Brooklyn, NY

Chef/Partner Frank Falcinelli

Frankies Spuntino 570, NYC; and Frankies Spuntino 457 and Prime Meats, Brooklyn, NY

Beverage Director Maximilian Quattrone

Frankies Spuntino 570, NYC; and Frankies Spuntino 457 and Prime Meats, Brooklyn, NY

Ryan Bartlow

Frankies Spuntino 570, NYC

It was almost a decade ago that “the Franks,” Frank Castronovo and Frank Falcinelli, opened the charming Frankies 457 Spuntino on a sleepy Brooklyn block. They now preside over a collection of restaurants that includes Frankies 570 in the West Village, where chef Ryan Bartlow’s deceptively simple Italian dishes live up to the restaurant group’s considerable buzz.

Event photos taken by David Braunstein.

MENU

  • Hors d’Oeuvre

    • Crushed Fava Bean, Steelhead Roe, and Shiso Crostini 
    • Braised Octopus Salad and Pepper Relish Crostini 
    • Treviso with Chicory Marmalade and Almond Cream 
    • Swiss Chard Cannelloni with Rabbit Agrodolce 
    • Radish–Pepperoncini Skewers 
    • Le Vigne di Alice Osé Brut Rosé NV
  • Dinner

    • Long Island Fluke Crudo with Red Onions, Ramps, Scallions, and Leeks 
    • La Valdôtaine Blanc de Morgex et de La Salle 2011
    • Green and White Asparagus with Idiazábal Cheese, Pizza Bianca, and Aïoli
    • Ca’Lojera Lugana 2011
    • Agnolotti with Potatoes, Green Garlic, Morels, and Fava Beans
    • Primosic Gmajne Sauvignon Blanc 2010
    • Roasted Baby Lamb with English Peas, Sugar Snap Peas, and Sorrel Salsa Verde 
    • Basilisco Teodosio Aglianico del Vulture 2008
    • Port-Poached Rhubarb with Housemade Ricotta and Walnut Crumble 
    • Elio Perrone Bigarò 2011

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 05.14.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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