Fifth Annual Fall Frolic.

This wine and dinner event, presented by Tony Didio Selections and Heights Chateau, will take place on September 23rd, 6:30pm at Frankies 457.  If you love wine, this event should be very special and worth checking out.  The cost is $90, cash or check only, and that is all-inclusive.  For more info or to RSVP email info@heightschateau.com or call 718-330-0963.

Save the Date for Delicious Dining.

The Third Annual Tony DiDio Selections, or TDS, Portfolio Tasting/Wine Dinner will be held at Frankies 457 this year.  We received a save the date email an although the event is on their website, there isn't too much information about it yet.  We do know that they will have a special guest, winemaker Peter Zemmer from Alto Adige and the festivities will begin at 6:30.  You can keep checking out their website for updates.

Plan for Mother's Day!

Mother's Day is right around the corner, May 13th this year. It's always a little hard to get reservations so it's definitely a good idea to plan ahead. Consider this a friendly reminder from us to do just that. There are plenty of great brunch spots in the neighborhood. Buttermilk Channel, Fort Defiance, and Prime Meats are among our favorites. Many restaurants will have prix fixe menus. We've copy and pasted the Prime Meats and Frankies menus for the day below. Brunch is from 10-4:30 and is $35 per person.

Prime Meats Prix Fixe

Asparagus Soup
Crab Salad
Bibb Lettuce Salad
Ice Burg Wedge
Mushroom Salad
Kohlrabi Salad
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Smoked Salmon with Polenta and Two Poached Eggs
Farmers Breakfast
Grilled Chicken with Garden Greens
Creekstone Beef Pastrami Hash with Two Poached Eggs Russian Dressing
Steak and Eggs
French Toast
Grilled Market Fish with Grilled Asparagus
Ribeye for Two
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Rhubarb and Mint Cheese Cake
with Pistachio
Chocolate Mousse
Bavarian Cream with Fresh Berries

Frankie's Mother's Day Specials

1st course
Fluke Crudo with Sette Anni Peppers
Asparagus and Rice Soup
Dandelion Salad with Anchovy Vinaigrette and Egg

2nd course
Lobster and Fava Bean Pasta
Fregola Sarde
Lasagna

3rd course dessert
Strawberries and Mascarpone with Aged Balsamic
Chocolate Mousse with Hazelnut Brittle