Dover Downs Hotel & Casino has opened a new restaurant to provide patrons with affordable Italian cuisine in a laid-back atmosphere.
Frankie’s began serving customers Sept. 1 from a menu that includes tiramisu, cannolis, cheese ravioli, Italian wedding soup and fettuccini alfredo.
One of the main features of the restaurant is brick oven pizzas with names that are reminiscent of the 1920s, such as a white pizza called “The Boss” that is topped with Roma tomatoes, spinach, black olives and ricotta cheese, and “Fly Me To the Moon,” a pizza with garlic and prosciutto.
All of the pasta, bread and pizza dough for the restaurant are made at the eatery, and Frankie’s aims to use the freshest ingredients, said Lisa Butler, public relations specialist for Dover Downs.
“Our specific model for this restaurant was a neighborhood-friendly, laid-back place,” Butler said. “It has the feeling of an eclectic wine bar and pub. It’s not your typical white tablecloth, sit-down restaurant.”
In addition to the entrees, Frankie’s also offers four pasta dishes as family-style meals that can be served with meatballs, sausage, broccoli rabe or salad.
Butler said the restaurant soon will feature a lunch menu.
The restaurant is situated adjacent to Doc Magrogan’s Oyster House near the casino’s main entrance. Patrons can sit at 29 tables inside the restaurant or at 18 tables at an indoor patio near the Colonnade.
A private dining area is available for people to rent for special occasions.
Gerry Wright, the restaurant manager, said a lot of local clientele have dined at Frankie’s, as well as visitors from other parts of the state.
“What we’re offering is good, authentic Italian cuisine at a good price,” Wright said, adding the economic downturn has caused a lot of people to gravitate toward restaurants that are more affordable.
The eatery is open daily from 4 p.m. to 1 a.m., and dining is available from 4 to 11 p.m. Sunday through Thursday, and 4 p.m. to 1 a.m. on Friday and Saturday.
To view a full menu, visit www.dover downs.com/dining/frankies.
Email Elaine Hughes at elaine.hughes@doverpost.com
