Frankie's the Redux
Bread Boy was coming into the city for his birthday and I was entrusted with picking a good Italian restaurant. With so many amazing places to choose from how do you pick just one?
After throwing out a few options, we decided on Frankie Spuntino's; a return visit for Ms. Foodie. Since I had such a great meal here on my last visit, this would be the perfect opportunity to see if my last visit was a fluke or if the great service and food were consistent.
When we arrived, we were warmly greeted by Travis who sat us immediately at an empty table in the front. I was surprised that the restaurant wasn't busier for 8 o'clock on a Saturday night but I am guessing most people were at the bars for St. Patty's Day?
We began our meal with the crimini mushroom & truffle oil crostini. The mushrooms were buttery and there was a distinct taste of sage to compliment the earthiness of the mushrooms. The truffle oil was just enough to bring the mushroom & herbs together. Heavenly!
We enjoyed our crostini with a selection of three cheeses. BB chose the Pepato, a mild sheep cheese aged with a peppercorn rind along with a pecorino which was double aged in burlap. My contribution to the formaggio fest was a Castelrosso which is a blend from Piedmonte. The Castelrosso was tangy salty and crumbly; a nice counter to the smooth texture of the sheep's cheeses. Walnuts and a gentle serving of honey rounded out the plate. Bread Boy was very excited that our server continued to replenish our crusty Italian bread with soft interior and we enjoyed our appetizers with an earthy jammy bottle of 2004 Valpolicella.
For our main courses, I chose Frankie's signature dish, the home-made cavatelli with Faicco's hot sausage & browned sage butter. BB chose the house-made gnocchi with marinara and fresh ricotta. The cavatelli was absolutely outstanding! The sausage was spicy and the tiny cavatelli was perfectly al dente. The brown butter sauce melted the cheese and made a creamy sauce to balance out the spice of the meat.
BB's gnocchi pillows were airy and the marinara sauce was fresh and light. The ricotta brought the dish together and we couldn't stop dipping into each other's plates thoroughly enjoying the pasta paradise.
Of course no meal is complete without dessert so we shared Frankie's light and lemony ricotta cheese cake with two glasses of vin santo.
I think I'm hooked!
After throwing out a few options, we decided on Frankie Spuntino's; a return visit for Ms. Foodie. Since I had such a great meal here on my last visit, this would be the perfect opportunity to see if my last visit was a fluke or if the great service and food were consistent.
When we arrived, we were warmly greeted by Travis who sat us immediately at an empty table in the front. I was surprised that the restaurant wasn't busier for 8 o'clock on a Saturday night but I am guessing most people were at the bars for St. Patty's Day?
We began our meal with the crimini mushroom & truffle oil crostini. The mushrooms were buttery and there was a distinct taste of sage to compliment the earthiness of the mushrooms. The truffle oil was just enough to bring the mushroom & herbs together. Heavenly!
We enjoyed our crostini with a selection of three cheeses. BB chose the Pepato, a mild sheep cheese aged with a peppercorn rind along with a pecorino which was double aged in burlap. My contribution to the formaggio fest was a Castelrosso which is a blend from Piedmonte. The Castelrosso was tangy salty and crumbly; a nice counter to the smooth texture of the sheep's cheeses. Walnuts and a gentle serving of honey rounded out the plate. Bread Boy was very excited that our server continued to replenish our crusty Italian bread with soft interior and we enjoyed our appetizers with an earthy jammy bottle of 2004 Valpolicella.
For our main courses, I chose Frankie's signature dish, the home-made cavatelli with Faicco's hot sausage & browned sage butter. BB chose the house-made gnocchi with marinara and fresh ricotta. The cavatelli was absolutely outstanding! The sausage was spicy and the tiny cavatelli was perfectly al dente. The brown butter sauce melted the cheese and made a creamy sauce to balance out the spice of the meat.
BB's gnocchi pillows were airy and the marinara sauce was fresh and light. The ricotta brought the dish together and we couldn't stop dipping into each other's plates thoroughly enjoying the pasta paradise.
Of course no meal is complete without dessert so we shared Frankie's light and lemony ricotta cheese cake with two glasses of vin santo.I think I'm hooked!
posted by Franalicious @ 6:55 PM
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