New York - April 21, 2006

Frankly, My Dear

Frankies Spuntino 17 Clinton Street: NYC

Let’s be frank.

You don’t dine in New York for nothing. You eat here for the best scene and the best cuisine (which you want to dish first, of course).

Which is why you’ll love the new Frankies Spuntino 17 Clinton Street. Chefs Frank Falcinelli, formerly of Moomba, and Frank Castronovo, formerly of Bouley and Bocuse, have transformed a turn-of-the-century space into an affordable late-night hotspot. (Just like their homey Carroll Gardens original.)

Grazing (spuntino is Italian for snack) is all the rage there. May we suggest the hot pine nut polenta; cremini mushroom and truffle oil crostini; meatballs with gravy; red wine prunes with mascarpone; and a glass from the list of more than 50 reds, whites, pinks, or sparklings?

See, this Spuntino’s got options: twelve formaggi, eleven salads, ten antipasti, eight sandwiches, six crostini, five desserts, four pastas, three cured meats — and a partridge in a pear tree.

They’re all made with organic ingredients, and the most expensive plate rings in at just eighteen bucks.

Which makes Frankies something to talk about.

Frankly speaking.

Frankies Spuntino 17 Clinton Street, 17 Clinton Street, between Houston and Stanton Streets (212-253-2303 or frankiesspuntino.com).

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