Frankies 457 Spuntino

"A picturesque backyard and a neighborhood vibe are the cherries on top at Frankies 457 Spuntino, which launched a small empire of restaurants on well-executed Italian American classics. The restaurant is as known for its sandwiches — the meatball Parm and the eggplant marinara are both worth trying — along with its pastas, particularly the cavatelli with hot sausage and browned sage butter. Wines are affordable, and it’s a great restaurant for groups. Reservations are recommended." - Eater Staff

"A Cobble Hill staple offering delectable dishes and a popular Calabrian Chili Oil."

"The cavatelli with hot sausage at this Carroll Gardens institution is one of our favorite plates of pasta in NYC. Eat it at a table in the back garden, and you’re guaranteed an enjoyable night out." - team infatuation

"There’s a lot of Italian food in Carroll Gardens, and our favorite restaurant for it is Frankies 457. Everything here tastes homemade, it’s simple and reasonably priced, and you might lie awake some nights thinking about the sausage in their orecchiette. The brick-walled space is charming, and there’s a great backyard. Feel free to bring your kids, your parents, or a date—everyone will like it here. " - neha talreja, bryan kim, willa moore, carina finn koeppicus

"We’re huge fans of the Franks. Not just because they have sweet beards and excellent taste in classic rock, but because they were the gateway drug that helped us open our eyes and discover all that Brooklyn had to offer. I distinctly remember my first meal at Frankies 457 in Carroll Gardens back in the day. It was an eye opening experience. That was the moment I realized that there is more to Brooklyn dining than Peter Luger, and that living in some parts of Brooklyn didn’t mean moving in with the Hasidim. But thankfully, I don’t need to move to Brooklyn. The Franks are moving Brooklyn to me. Although it’s not as cozy as 457, Frankies 570 is a huge pickup for the West Village. We’ve been a couple of times now, and are happy to report that the food quality hasn’t slipped a bit. The prices still reflect Brooklyn, and the menu is still stacked with all your Frankies family favorites. But 570 has got nothing on its predecessors. That’s how it seems to go when great restaurants reproduce - the offspring don’t retain the charm and authenticity of the original. While this isn’t a must visit, Frankies 570 is a reliable option that will be consistently packed with carb seeking humanity who might just appreciate the fact that Grateful Dead’s American Beauty is playing in full. Antipasta Two cured meats, two cheeses, some veggies, and some olives. Done deal.Crostini Definitely order a couple to share. Last time through we thoroughly enjoyed both the ricotta and aged provolone, and the sicilian white anchovy.Sweet Potato & Sage Ravioli in Parmesan Broth A fantastic light ravioli, this is the perfect mix of sweet and savory. A fan favorite for sure.Sandwiches Served on a warm panini, our go-to’s are: Mozzarella, Tomato & Red Peppers, Roast Beef with Pepperoncini & Red Onion and, of course, the Meatball Parmigiana. Don’t order this as your main course, but definitely get one to share as a starter. Food Rundown Fennel, Celery Root & Parsley with Sliced Red Onion, Lemon & Pecorino A citrusy fennel salad that benefits from the celery root. Really nice. Meatballs A must order. Frankie’s big, juicy balls are incredible. Stop playing with them and put them in your mouth already. No, but seriously. You can’t go wrong here. Frankies’ Greens with Cipollini Onion Cider Vinaigrette We’ve hit the salads pretty hard at Frankies, and this one is amazing, mostly because of it’s simplicity and that sweet cider vinaigrette. House-Made Cavatelli with Faccio’s Hot Sausage & Browned Sage Butter A Frankies classic, and the best dish on the menu. It’s so simple, yet so ridiculously good. Sweet Sausage, Roasted Red Pepper & Onions Over Creamy Polenta On paper, this looked incredible, but we were actually quite underwhelmed with this dish. The polenta was good, but the rest of it almost felt like a big sloppy plate of shepherd’s pie. Not exactly what we were expecting. Get a side of polenta instead and order something else." - Andrew Steinthal