Descend the steps to Frankie’s Pizza beneath the overhanging garlic and chilli, and you could believe you have travelled in time on board the Delorean and ended up Back to the Future. The retro style venue from the award winning duo Anton Forte and Jason Scott of Shady Pines Saloon and the Baxter Inn fame combines kitsch with flair.
Black and white tiled floors, chequered red and white tablecloths covered in clear plastic, retro fonts on the menu with matching colours, melted candles in Chianti bottles and framed pictured of Italian scenes lining the walls make up the charm of the venue set to become another Sydney favourite.
Frankie’s Pizza opened a week ago and on a Friday night, it is buzzing with the after work crowd, patrons who look like they’re regulars and the curious who have come down Hunter Street to see what lies beneath the fluoro neon pizza sign.
Two spaces make up the Rock and Roll bar. The front bar with a tables and chairs seating area serves the only food you can get at Frankie’s, pizza by the slice ($5), and as a whole ($16) served on paper plates.
Pizza by the slice
Step through the swing doors and into the dive bar, and you’ll find a veritable den with dim lights, poster-lined walls, pinball machines and a bar that extends almost the full length of the room. The sing-along rock and roll is loud but not to the extent of hindering conversation.
Unlike its older siblings, the focus at Frankie’s Pizza is on craft beer, with over 30 varieties available in the bottle plus nine on tap which will be under rotation. Wines have an Italian flavour with a large selection from Italy complemented by Italian-style wines from Australia.
Beer on tap
Familiar faces behind the bar guide you through the drinks selection should you need it. Start with a frozen margarita ($10) which come served in plastic picnic-style glasses. All drinks are served in plastic vessels to facilitate the swap over requirement from midnight on weekends.
If spirits are your preference, the back bar is lined with a large selection with no emphasis on a particular type. The bartenders are very knowledgeable and approachable and you’ll find the odd and unusual such as the Old Crow Reserve Bourbon and the Sour Raspberry Granny Smith Schnapps.
Chris Stabback behind the bar
Try to the High West Double Rye whiskey neat ($11), a non-chill filtered blend of two straight rye whiskies, a high rye 2-year-old and a 16-year-old. Sweet on the nose with a little spice, the older rye gives it smoothness and complexity and it finishes long and dry.
Mark “Chops” Wiley and Toby Hilton
Frankie’s Pizza is a great casual spot to chill, share a few drinks with friends and a satisfy hunger pangs between beers. With its competitive price point and a solid selection of craft beers, wine and spirits coupled with 4pm to 4am trading hours seven days a week, it is destined to be a hot spot with the after work crowd, late night drinkers and the hospitality industry.
Frankie’s is featured in Sydney’s Best Winter Bars
50 Hunter St
Sydney, NSW 2000
7 days – 4pm to 4am