Spuntino

Bobby Flay owns Breeders' Cup competitors and called a race in 2009 at Saratoga, while the aficionados behind Frankies Spuntino and Prime Meats, Frank Falcinelli and Frank Castronovo, helped cater a reception at last year's Belmont.

A Lifelong Taste for Horse Racing Ben Cohen 2011

Spuntino spuntino.co.uk, up the road in slightly seedy Rupert Street, is even more distressed, with tattooed waiters, bare-filament industrial lighting dangling from the ceiling and space for just 26 diners on stools.

Success on Small Plates Bruce Palling 2011

Bobby Flay owns Breeders' Cup competitors and called a race in 2009 at Saratoga, while the aficionados behind Frankies Spuntino and Prime Meats, Frank Falcinelli and Frank Castronovo, helped cater a reception at last year's Belmont.

A Lifelong Taste for Horse Racing Ben Cohen 2011

Mishkin's, the latest venture from the sassy team behind Polpo and Spuntino among others, bills itself as a "kind of Jewish deli with cocktails".

Restaurant review: Mishkin's 2012

He freely admits that Polpetto and Da Polpo were "accidents" while he was searching for the ideal site for Spuntino Italian for snack bar, a gritty recreation of an imaginary Brooklyn bar from the 1880s.

Success on Small Plates Bruce Palling 2011

The man behind these developments is 45-year-old Russell Norman, who opened Polpo polpo.co.uk, a Venetian-style bar, in September 2009, then in rapid succession, Polpetto, Spuntino and Da Polpo.

Success on Small Plates Bruce Palling 2011

Spuntino, the new venture from the team behind Polpo and Polpetto, the successful Venetian 'bacaros' in Soho, opened in March with a menu and look inspired by New York, quickly followed by the opening of da Polpo in Covent Garden in June, where the menu features a meatball section and an expanded pizzetta offering as well as a selection of favourite dishes from Polpo and Polpetto.

Emyr Thomas: London Restaurant, Hotel and Bar Guide: 2011 So Far... Emyr Thomas 2011

Spuntino doesn't have a reservations number, but a queue snakes around the entrance every lunch and dinnertime for its American-diner-inspired cuisine, and every stool accommodates seven diners a day.

Success on Small Plates Bruce Palling 2011

Taste and adjust seasoning. — chefs Frank Falcinelli and Frank Castronovo, Frankies Spuntino, Brooklyn, N.Y. Use it: Brushed on sliced crusty bread before toasting

Goodbye Basil, 2010

Along with Peter Meehan, they have just published a new cookbook called "The Frankies Spuntino Kitchen Companion and Cooking Manual."

Brooklyn's Frankies Whip Up Tomatoes For All Meals 2010