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" Back before chefs colonized Brooklyn, Frank Falcinelli and Frank Castronovo opened up a little place called Frankies Spuntino on Court Street in Carroll Gardens. They served simple, delicious food in the relaxed setting that has made them two of the city&amp;#039;s most beloved chefs. This week, the French group Le Fooding is holding its annual New York event in Brooklyn for the first time. The Franks are co-hosting a dinner with James Beard Award-winning Southern chef Sean Brock. As they prepared, we talked to them about their borough, what&amp;#039;s exciting them these days, and how to make amazing French toast. ESQUIRE.COM: Looking forward to Le Fooding? FRANK CASTRONOVO: The food&amp;#039;s going to be amazing. We&amp;#039;re matched up with Sean Brock, which we&amp;#039;re ultra-excited about.  ESQ: Right, he&amp;#039;s your &amp;quot;alter-ego.&amp;quot; FC: It&amp;#039;s the 21-gun salute. They didn&amp;#039;t name that event right. Because do you know what the 21-gun salute is? You put down your arms and you have a peace agreement for a period of time.  FRANK FALCINELLI: It&amp;#039;s the North and South.  FC: We tweeted it. ESQ: What do you have planned? FC: We got some nice local items from the ocean, and he&amp;#039;s got some funky stuff from the South. Gonna do some smoky pork and \u2014 FF: Ben&amp;#039;s bacon.  FC: We&amp;#039;re doing the Champagne toast. Sabrage. You know, the Champagne bottle. Have you done that before?  FF: You chop it off.  FC: And voila. ESQ: Why do you think Le Fooding is going to Brooklyn? FC: It&amp;#039;s the hottest place on the planet. FF: You have a lot of space and you have a lot of talent out here now, so you can actually hang your hat on it, you know? Whereas ten years ago, you probably couldn&amp;#039;t have. FC: Because you can&amp;#039;t ignore it. There&amp;#039;s actually \u2014 I&amp;#039;ve heard a saying. This is from true Parisians \u2014 and you know, for Parisians to make a saying, it means a lot. So they say, &amp;quot;C&amp;#039;est tr\u00E8s Brooklyn.&amp;quot; ESQ: What do they mean by that?&amp;amp;lt;?p&amp;amp;gt; FF: Has that feel. ESQ: How did you end up opening Frankies in Brooklyn? FC: We just came here to do business. We put up shop eight years ago. And we started to do what we wanted to do, and we didn&amp;#039;t feel the pressure. We were kind of under the radar. We didn&amp;#039;t have to please anybody but ourselves and make a little bit of money. It worked out really well. ESQ: What are you getting excited about right now?  FC: We got good things coming down the pipe, but we can&amp;#039;t talk about it. FC: Yeah, new space out in Red Hook that we&amp;#039;ve been working on for a year. We&amp;#039;re Frankin&amp;#039; it. ESQ: You do your own renovations, right? FF: We have, unfortunately. It&amp;#039;s cool when you can point your finger and something shows up, but it doesn&amp;#039;t work like that. You actually got to go \u2014 he went and got a tub today. FC: I spent the whole day riding my bicycle all around the city. I got to sweat out the \u2014 FF: The party fun.  ESQ: What have you been cooking? FF: At Prime Meats, we&amp;#039;re pretty much ready to unveil a whole sausage program that we&amp;#039;re doing all in-house. All of our emulsified sausages. The hot dog, the duck hot dog. The dry-aged bratwurst. ESQ: You come up with recipes for the sausages? FF: Actually, we have a charcuterie dude who we&amp;#039;ve been working with for over twenty years now.  FC: It&amp;#039;s like pizza. You gotta have a pizza man. You need a sausage man.  ESQ: Sorry, I need to ask about your French toast. Who came up with the idea to caramelize powdered sugar on the outside? That makes it so crispy and delicious. FC: He came up with the caramelization of the sugar. It&amp;#039;s definitely one of those things where we both had pretty amazing French toast recipes and \u2014 FF: And we put it together for this sick French toast recipe. FC: It&amp;#039;s just \u2014 it&amp;#039;s like crack. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/interviews/a15884/frankies-chefs-interview-12865671/>