A New York City institution since 1926, Frankie & Johnnie’s Steakhouse started out as a whiskey joint and carnivorous speakeasy during Prohibition. The story began with two city slickers, waiters from Philly, who opened up shop in the four-story dwelling. Their names were Frankie and Johnnie. True to the unlawful ways of that era, to enter the speakeasy the watchword was “Frankie;” the password was “Johnnie.” And so it began…
Cut to 1985. A long-time waiter at Frankie and Johnnie’s Steakhouse, Peter Chimos, purchases the landmark restaurant with his brother-in- law. They carry on the tradition, staying true to its original concept and the legacy that’s told through the photos and Broadway show posters adorning the restaurant. Perfectly Char-grilled steaks, hearty potato sides and creamed spinach are mainstays on the menu. The menu has evolved with added raw bar items, fish dishes and more side dishes to appeal to a broader audience. Modest furnishings, characteristic NYC waitstaff professionals, and three-olive martinis remain at the forefront, contributing to that wonderful old-style steakhouse quality.
The 46th Street location is a stunning, bi-level, 140-seat restaurant with a private dining room and an expansive bar. A more modern and vibrant backdrop, complete with hardwood floors and wall paneling, high ceiling and industrial brushed metallic light fixtures frame the restaurant’s dark wood furnishings. The look is completed with vintage Oxford leather banquette seating and a custom mahogany wood bar with black granite top. The revitalized space houses numerous vintage posters and snapshots of an era gone by. Explore the people, celebrities and politicos who frequented Frankie & Johnnie’s Steakhouse and helped shape what a true New York City steakhouse embodies.
The menu remains true to its original incarnation with some added items that speak to how people are eating today. Favorites include; shrimp scampi, jumbo lump crabmeat cocktail, porterhouse for two, double loin lamb chops, pork chops served with potato pancakes, calves liver with sautéed onions and bacon, and of course those mouthwatering side dishes; fried onions, creamed spinach, broiled mushrooms, cottage fried potatoes, and Lyonnaise potatoes. An extensive global wine program shares the stage with classic martinis, creative cocktails, and top shelf spirits.