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
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam