Frankies Nashville

The first outpost of Frankies to land outside of Brooklyn, Frankies Nashville lives by the same rules as the original—warm and friendly, Italian American, excellent execution. Opened by the “Franks,” Castronovo and Falcinelli, as well as local cofounder John Burns Paterson, this spot builds on the original, which has been open since 2004. Paterson, originally from Alabama, worked at the Brooklyn outpost for 11 years before relocating to Nashville. Here, Frankies’ campus houses multiple concepts in a new construction multiuse space in East Nashville: the main dining room, Frankies 925 Spuntino; a pizzeria; a bottega offering espresso drinks and dried goods; and a private event space. 

Frankies 925 Spuntino is high-ceilinged with an industrial-like vibe accented with blonde wood and cast-iron table bases—it’s intentionally bare to be worn in with time. There’s an old piano in the dining room, and the bar itself was salvaged from an inn that was being torn down in Upstate New York. There’s a glassed-in wine cave that holds up to 2,200 bottles; the mostly Italian and Eurocentric list spans about 150 labels. A string-lit patio sits just beyond the dining room.  

The emphasis here is seasonal and simple, and leans heavily on Italian American classics—there are a handful of antipasti, soups, and salads, as well as generously sized pastas and mains. During weekend lunch service, there are also sandwiches and lighter salads. While the menu will change regularly, you won’t go wrong with anything that includes parmesan broth (you might find the deeply fragrant and satisfying base in a cannellini bean soup or cradling sweet potato ravioli) or the addition of Frankies 457 olive oil. If the cavatelli with hot sausage with sage browned butter or the tomato-braised short ribs over polenta are on the menu, you’re in luck. Consider going with a group and order a bit of everything to share. 

Cocktails might include a refreshing Cappelletti spritz or the group’s signature Olio martini featuring their own olive oil. And there’s usually a section of Spuntino Selects featuring wines the group is currently excited about. Note that while you won’t find pizza on the menu in the dining room, you can grab one to eat there or to take home from the walk-in-only Pizzera (we like the Lucia with Castelvetrano olives, red onion, Calabrian chili, garlic, and mozzarella), or stop into the Bottega for fresh and dried pastas, sauces, and sliced prosciutto or country ham to enjoy at home.