Tinley's Frankie's Ready To Delight With Revamped Take On A Classic

TINLEY PARK, IL — She initially thought it would be just a light remodeling, but Angela Santoro-Castelli didn't know what she was getting herself into.

One member of the family behind longtime Tinley Park staple Frankie's Ristorante, Santoro-Castelli found herself in the midst of dust flying and walls being torn down, she said, laughing.

"I just wanted to redecorate," she said, joking.

Some paint, new lighting—a fresh look. But the task took on life of its own in the classically moody, dimly lit space on 171st Street. The owners are eager to unveil the new look, and a fresh take on a well-loved menu. The changes have been steadily put in place recently, with the final push of renovations happening now. The restaurant, 9501 W. 171st St., is closed until May 11 while Santoro-Castelli and family complete the remodel.

Customers can expect a more open environment, with a bar centered in the space. They've strived to keep an elegant feel, but they've brightened up the walls, done away with the white table cloths, and aimed for a more family-friendly setting.

The family notched its 15th year in Tinley Park as of April 17, 2023. Almost two decades of Sinatra crooning to diners: a classic setting that was aimed at a demographic from which Santoro-Castelli said she'd grown to feel a bit disconnected. The changes were set in motion as the family decided they'd be sticking around in the space for another decade.

"When we decided to renew our lease for the next decade, Frankie and I said, 'This isn’t our vibe,'" Santoro-Castelli told Patch. "It’s not the place that we would go take our kids."

Things had changed subtly and gradually over the years, she said—for instance, with making the wait staff's uniforms more casual. The restaurant seemed very separate from the event space (events being her specialty) and post-COVID spacing guidelines, they found themselves struggling to make space for diners. They sought to make more room, but also bring back the feel of all dining in one space, she said.

"That was the goal of this whole project, knocking down the wall," Santoro-Castelli said. "It’s now just one big, open space."

Customers can expect some slight tweaks to the menu, too, she added. They've kept many of the favorites, but they've adjusted the portion sizes and added some small plate options, making it more affordable for families to eat out. Average entrée prices are down from $24, to more like $16, she said. The change was an acknowledgment that post-pandemic, it might be more of a special occasion for families to dine out together.

"People aren’t going to be spending money to go out to eat," Santoro-Castelli said, of the decision to adjust the menu and prices. "It’s a treat, but people are being careful."

One of the most exciting additions to the restaurant is an authentic, wood-fired pizza oven by Marra Forni. The oven was built by Italian craftsmen.

"... this beautiful oven, it’s all handmade," Santoro-Castelli said. "Each tile is put on by hand, piece-by-piece. It was a huge investment, we’re excited to bring it to the South Side."

The menu will now feature authentic, Italian pizzas reflective of the family's southern Italy roots, mostly Calabrese. They'll have the classics—sausage, pepperoni, Margherita—but they'll also feature specialty pizzas like rapini sauteed with Nduja (a spicy, spreadable sausage made from pork, herbs, spices, and Calabrian chilles); Soppresata (smoked fior di latte cheese, fresh basil, San Marzano tomato sauce, and Parmesan Reggiano; and other especially designed pizza offerings to show off a southern Italian flair. Angela's husband Orazio—a native of Italy—has a passion and love for authentic southern, and will join the Tinley Park team to bring his culinary touch.

Santoro-Castelli's parents Vince and Nina Santoro immigrated to Chicago from Italy in 1969. Her father worked for an Italian bread company, and Nina waitressed in local restaurants. In 1988, they opened their own business Frankie's Beef and Pasta in Oak Lawn, which became widely known for its famous beef, meatball and marinated chicken sandwiches. The popularity led them to grow into a catering business, and then ultimately open the Tinley Park Frankie's. The Oak Lawn location closed permanently last week, Castelli told Patch.

The traditions and staff of the beloved Oak Lawn spot will carry over to Tinley Park, with the familiar faces of the shuttered location picking up where they left off in Tinley Park, when the location reopens Thursday, May 11. Customers can expect lighter music, which she realizes might disappoint some who have visited for years.

"The music is going to be more upbeat," Santoro-Castelli told Patch. "Not dance music, but just a different vibe."

Also highly anticipated is the addition of new craft cocktails to the menu, highlighting her brother Frankie's talent as a mixologist.

"He makes the best cocktails in the world," she said. "That’s his thing, he can have zero ingredients, and he can make you the best cocktail."

While there aren't any additional seats at the bar, people will feel they have more space around them.

The restaurant will no longer host special events, but will continue to provide catering services (even while the restaurant is closed in its final stretch of remodeling). In addition, Santoro-Castelli will feature a luxury food trailer to have on-site at events.

"It's ivory and gold, it's so pretty," shesaid. It's not ready to be booked yet, but they will take bookings for it after Memorial Day.

Santoro-Castelli is excited to share this new twist on a south suburban favorite, and she hopes those who have frequented it, will still find something to love.

"It’s going to be a huge change for some of our regulars ..." she said. "It’ll be different for them, but we want it to be fun. ... It’s still going to have that elegant touch that people are used to from us.

"It’s going to be elegant, but approachable."

Frankie's is not yet accepting reservations again, but fans are encouraged to check their social media for updates as the reopening nears.