Frankies Spuntino's Summer

Every September 13, Frank Falcinelli and Frank Castronovo throw an anniversary party for Frankies Spuntino 457, the artisan-hip haunt of Carroll Gardens and the first of their five (and counting) eateries. “We go to the Terminal Market [a whole foods market in Brooklyn] for grapes just like our grandparents used to do, bring them back to crush them and have a big party,” says Falcinelli, explaining that guests drink the wine made the previous year, regardless of its unpredictable quality. “If there is one word to describe the Franks, it’s nostalgia,” chimes in Castronovo—and this annual celebration perfectly sums up the laid-back, old-world charm of the pair’s homespun culinary ventures, which include Frankies on the Lower East Side, Prime Meats (a turn-of-the-century Austrio-American joint next to the original Frankies) and two espresso bars, with a third on the way; there are also plans for expansion to Portland, Oregon. For NOWNESS, the curator-chefs selected some favorite foodstuffs that, as Castronovo puts it, “accent a seasonal menu.” Each ingredient—photographed here by Dan Forbes—is rigorously sourced from superlative local suppliers and combined with other fresh produce to tease out intriguing flavors and textures. Below, the Franks current go-to ingredients and the dishes they inspired:

From the Frankies Spuntino menu:

Fava beans from Jim & Andy's, Brooklyn

The dish: House-made linguine with spring fava beans, garlic, tomato & toasted breadcrumbs 

Octopus from Blue Island Shellfish Farm, Blue Point, New York

The dish: Braised octopus with dandelion greens & Castelvetrano vinaigrette 

Frankies Spuntino Extra Virgin Olive Oil, made from organically grown olives in Trapani Sicily,  DOP Classification
The dish:  Used in everything!

Oysters from Blue Island Shellfish Farm, Blue Point, New York

The dish: A selection of oysters from the East & West Coasts served ice cold & delicious 

The dish: Served with butter & mustard