Dining Guide

Frankie's Italian Bistro

Italian home cooking in Wickford

Posted

1051 Ten Rod Road, North Kingstown | 401-295-2500 

A New Restaurant with Delicious Traditions
Frankie’s Italian Bistro, just opening this summer, is new to North Kingstown – but that doesn’t mean owners Greg and Christine Stevens are new to Italian food. They’re the delicious minds behind Pat’s Italian Restaurant in Johnston. “I would like to say we chose Wickford,” says Greg “but it was like Wickford chose us.” The restaurant will serve some of the favorites at Pat’s, like their award-winning sauce and unmissable Chicken and Veal Parmesan and Veal Sorrento. “The menu at the Bistro is smaller, with interesting appetizers and small plates, and the wine list will be bigger,” Greg says. “We see a need in this area for good Italian food at reasonable prices. I grew up down the road, and I spent all my summers in South County. I look forward to spending many more.”

Two Is Better Than One: Frankie’s Italian Bistro is the sister restaurant of Pat’s Italian Restaurant in Johnston, and shares the same philosophy of serving fresh, all-natural food.

Sunday Gravy Every Day: The house tomato-basil red sauce at Frankie’s is the same recipe they use at Pat’s, where it was voted Best Sauce in Rhode Island by The Providence Journal.

Sample Starters

Formaggio
Choose from: Narragansett Creamery Atwells Gold, or imported Reggiano-Parmigiano, Asiago Fresco or Robiola Piemonte, served with fig jam and artisan bread

Seafood Risotto
Arborio rice, cream and fresh seasonal seafood with a hint of tomato-basil sauce

Squash Ravioli
Ambercup squash, shallot brown butter and green apple chutney

Stuffed Artichoke Hearts
Marinated artichoke hearts filled with house crabmeat stuffing

Fig and Prosciutto Pizza
Prosciutto di Parma, caramelized onions, basil and fig jam, topped with a blend of Parmigiano-Reggiano, Asiago and mozzarella cheese

Antipasto Skewers
Stuffed cherry pepper, artichoke heart, Narragansett fresh mozzarella, prosciutto di Parma and cherry tomato drizzled with a balsamic reduction

Sample Entrees

Gamberoni Fra Diavlo
Jumbo shrimp sautéed in a spicy red sauce and served over a bed of homemade radiatore pasta

Vitello Saltimbocca Alla Rachel
Thinly pounded veal scallopini topped with fresh mozzarella and prosciutto di Parma, then smothered in a sage and mushroom Marsala wine sauce

Chicken Mediterraneo
All-natural chicken breast, topped with fresh baby spinach, kalamata olives and shredded Asiago cheese, with homemade pappardelle and lemon butter sauce

Filet Mignon Alla Gamberoni
Aged 10 oz tenderloin, lightly seasoned and grilled, then topped with two jumbo shrimp and coated in a garlic and oil scampi sauce

Pasta Miscuglio
All-natural New Bedford sea scallops, jumbo shrimp, spinach and mushrooms sauteed in a spicy pink sauce and tossed with homemade bucatini pasta

Filetto Di Salmone
Grilled salmon topped with a seasonal glaze, over spinach, mushroom and Reggiano Parmigiano risotto