Before I get into this spectacular Italian meal, I need to interrupt our regularly scheduled restaurant reviews and recipe postings for a big announcement. Adam and I will be moving back to Toronto, Canada at the end of May. Do not fear, I will still be blogging from my new home in Toronto, which is no slouch in the restaurant scene and there will be lots more recipes and cooking exploits to come. With many mixed emotions, one thing that has been at the front of my mind is…how will I make it to all the restaurants on my list before our big move in one months time?? Needless to say, this has been causing me much stress and anxiety. So blog world, I ask you, Where do I NEED to eat before I leave the Big Apple? Now before you all shout at once, let me tell you where I have lined up so far:
Talde, Degustation, Applewood, Gwynett St., Craftbar, Colonie, Kutcher’s, Co-op, Prune, and Shake Shack. (Adam just asked me if I was seriously going to all these places before I leave…is that a trick question??) So…what am I missing? Should I hit anywhere else?? Please help me calm my foodie nerves! Okay…so now that we have that out of the way…on to my latest eating adventure.
Frankies Spuntino in Carroll Gardens has been on my radar for quite sometime. A very inviting neighborhood type spot, the large crowds and long waits have kept me away…until now. The other Saturday night, some friends of ours were very kind and arrived at this Italian hot spot early. With a typical Saturday night wait of an hour to an hour and a half, by the time Adam and I arrived, our table was ready. What great friends we have! Let me tell you, this restaurant smelled AMAZING! And from watching all the plates of home-made pasta go by, we knew exactly where that intoxicating smell was coming from.
These small bites of toasted bread packed a large flavor punch. Do you see all that fresh anchovy?? Definitely not for the squeamish anchovy haters out there, but for me, it was perfect. And if you think you are one of those people who dislike anchovies, I beg of you to give them another go. They are salty, nutty, and fishy in the best way possible. And the mushroom…with the hint of truffle oil, a rich and earthy bite.
After the bread and salad course, the only thing that could possibly follow is the pasta course. Frankies is famous for their home-made pastas, specifically, the raved about cavetelli. So I knew I would be ordering this buttery and rich dish for sure, but when Adam offered to share another pasta…I decided to increase my pasta tasting options. And boy am I glad I did!
Don’t get me wrong, the rich cavetelli had the perfect “al-dente” chew and the broccoli rabe added a nice bitterness to offset the sweet butter-sage flavor. But that linguine…both light in flavor from the beans but hearty with the tomato and breadcrumbs. The spicy sauce was the perfect match for the expertly prepared and cooked noodles. Why have I never put toasted breadcrumbs on my linguine before. This added crunch was just pure genius. So don’t be afraid, brave the crowds and line ups and grab a drink at the bar because Frankies is definitely worth the wait!