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Map & Directions 193 Frost St.
Brooklyn, NY 11211
  • Italian
  • Sun, Tue-Sat 12pm-10:30pm
  • All Major Credit Cards
  • Delivery, Family Style, Takeout
  • Breakfast, Dinner, Late Night, Lunch
  • Not Necessary, Accepted
  • No Parking


Village Voice's Description

This obscure Williamsburg old-timer, one of Brooklyn's great repositories of Italian-American cuisine, is even better than we remembered it. The baked clams are superb, eight of varying size heaped with seasoned breadcrumbs laked in heavenly cooking juices, but the eggplant rollatini ("stuffed eggplant" on the menu) is every bit as good, oozing the most perfect ricotta you've ever tasted. Entrée-wise, go for the Sicilian chicken or the veal, house-style, which melts mozzarella over four patties in a zesty, lemon-laced sauce. Pastas are profuse and delicious. The bunker-like premises are straight out of the Joe McCarthy 1950s.

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Tips from foursquare

  • Village Voice on 11/14/11

    Winner of Best Italian (Neighborhood) in the Village Voice 2011 Best Of issue! The old-school baked pasta dishes are the perfect winter food.

  • Katie F. on 02/14/12

    Order the pork braciole. It's not on the menu and only for those in-the-know. It's the best ever!!!

  • Wyngspan on 01/27/14

    Simply the best, the seafood is not to be missed. One visit and you'll understand why families have trusted Frost for decades —

  • Suz on 11/15/13

    Everything was delicious. Great service. No complaints about anything. Will definitely be back. Very good red sauce

  • Vaughn A. on 05/06/13

    Unbelievable old school neighborhood Italian. Pork Braciole and Shrimp Oreganata both insane.

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Reviews and News

  • Spring Guide: Slurp Through the Recession

    We've always depended on noodles for a cheap, fast meal, and with the economy on the skids, we've never needed them as much as we need them... More on Frost »

  • Brrrrrrrr!

    Brooklyn has over a dozen eateries that reflect immigration from Naples and the surrounding region of Campania a century ago. Their scarlet cooking... More on Frost »

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