From a Wood-Fired Oven
Now open at 44 Three Mile Harbor Road in East Hampton, the former home of Little Charli, is Frankie’s Pizzeria Italiano, where Roman-style pizzas and other treats emerge from a wood-fired oven. The restaurant uses imported Caputo flours for its pizza dough and locally sourced ingredients for its toppings.
Appetizers include tuna tartare with scallions, red onions, avocado, jalapeños, cucumber, lime juice, and toasted garlic bread. Frankie’s salad includes romaine, tomatoes, peppers, cucumbers, artichokes, olives, and provolone cheese.
The pizzas are a margherita, white with four cheeses, the Devil’s Pizza, and, for the really hungry, the Fabuloso, which is one meter long. The list of toppings ranges from pepperoni to truffle.
Main courses include mussels in a red or white sauce with garlic bread, and grilled chicken Milanese with arugula, red onions, and shaved parmigiana cheese. Among the pastas are ricotta gnocchi with vodka sauce, parmigiana, burrata, ricotta, basil, and sun-dried tomatoes, and linguine with broccoli rabe, garlic, sun-dried tomatoes, sausage, and parmigiana.
The restaurant is open for dinner daily except Mondays.
Small Bites
Sunset Pizza and Spirits at the Cedar Point camp store in Northwest will now be open seven days a week for pizza and breakfast. On weekends, there will also be oysters on the half shell.
