Frank Castronovo

Frank Castronovo
Did you know?

Frank Castronovo and Frank Falcinelli grew up together as friends and neighbors in Queens, New York. After losing touch for 18 years, they reunited by lucky coincidence in November 2003. Both were consulting in food and nutrition at the time.

Frank Castronovo
Frank's Featured Recipe
Shaved Raw Brussels Sprouts with Castelrosso

Click here for recipe

Chef, author, and restaurant owner Frank Castronovo learned about Southern Italian food in his grandparents’ kitchen. In 1987, he began a professional apprenticeship at The Russian Tea Room under Chef Jacques Pepin. Three years later, he headed to France where he worked for Chef Jean Fleury at the three-Michelin-starred Paul Bocuse.


Once he returned to New York he joined Chef David Bouley’s opening team at restaurant Bouley. In 1992, Frank opened a bistro called Jean Claude in Soho. In 2003, he opened Chelsea restaurant, Parish & Company, where he reunited with old friend Frank Falcinelli.


The pair opened Frankies 457 Spuntino together in Carroll Gardens, Brooklyn, in 2004. Two years later they opened a second property, Frankies 17 Spuntino, on Manhattan’s Lower East Side.


Prime Meats and Café Pedlar followed in early 2009. Later that summer they officially launched Francis Louis Events & Catering, and opened a second Café Pedlar location in Manhattan.


Frank lives with his wife and two daughters in Carroll Gardens, Brooklyn.

Latest Recipes


In 1993, Falcinelli was working as a "consulting chef"-kind of like a utility infielder-for a U.S.-based restaurant group. He was dispat...

(1 Votes)

Escarole & Cannellini Bean Soup

Everybody's grandma made this fixture of the southern Italian immigrant kitchen. Add some short pasta to it and it's pasta fagiola-and th...

(1 Votes)

Shaved Raw Brussels Sprouts with Castelrosso

Brussels sprouts aren't the first ingredient anybody thinks of when they think of Italian food, but this salad takes a basic equation fro...

(1 Votes)

Puntarelle with Lemon, Capers, Anchovy & Pecorino Romano

This is an Italian salad you see everywhere-on outdoor tables at trattorias in Rome, or under the Manhattan sun on the wide swath of side...

(1 Votes)

Linguine with Fava Beans, Garlic, Tomato & Bread Crumbs

In the Spring, right after asparagus shows up at the market, fava beans arrive—one of the first encouraging signs that the root-vegetable...

(1 Votes)

Tomato Sauce

Escoffier codified the mother sauces of French cooking. In the Italian-American tradition, there is only one: tomato sauce. Call it marin...

(1 Votes)

Eggplant Marinara

There are always these guys-big guys, Italian guys, the trash and construction-trade type guys-at the restaurant. Generally, they get it....

(1 Votes)


The magic of tiramisu is the mouthfeel-its weight and density and coldness. We crave the texture as much as the flavor.

(1 Votes)

Spaghetti with Clams

This dish, is better over dried pasta than fresh. (We like very al dente linguine or spaghetti.) And though they're pretty, we prefer to ...

(1 Votes)
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