Frankie's

Frankie’s

Italian Steakhouse & Supper Club

The sound of a smooth jazz track plays faintly in the background. The lights are dim, the clink of glassware echoes softly. A well-dressed man, impeccably groomed with a slight accent, stands by the entrance of a cozy, yet elegant restaurant, the smell of marinara sauce and garlic filling the air. “Welcome, welcome to my little piece of heaven, huh? You know, this place ain’t just a restaurant—it’s a family. When you step through that door, you’re not just a customer, capisce? You’re one of us.

Now, the food? Eh, the food’s what I call a *sacra tradizione*, a tradition passed down from the old country, from the hands of my Nonna. You ever had a *pasta alla Norma* that makes you wanna kiss the chef? Yeah, that’s what we’re talking about here. Our marinara? It’s not just tomatoes and garlic. It’s made with love—and just a little bit of *maledizione*—you know, for flavor.

Every dish, every plate, every bite, it’s got history. Like a good *caponata*, or a *braciole* that’s cooked slow, like you’d do for family—always at just the right time. You ain’t rushin’ that. You savor it, like you savor life.

As for the decor, you see that? That’s the story of the city, of the *bella vita*. You got your soft lighting, old photographs on the wall, a couple of Sinatra records spinning on the turntable. It’s not too fancy, but it’s classy. Like a good suit—fits just right, and makes you feel like you’re part of something special.

And the vibe? Eh, it’s relaxed. You can hear the chatter, the clinking of glasses, the *saluti* being passed around. You’ll feel at home, no matter where you come from. But be warned, if you sit at the bar, you might just end up talking to a couple of wise guys. Don’t worry, they only bite if you make the wrong kind of *offerta*, y’know?

So relax, enjoy, and let’s make sure tonight’s meal is one you won’t forget. Buon appetito, my friend.”

DAVID MORTON

TMorton is a Chicago based restauranteur widely known for the impact he and his family have had on the national dining scene for generations. Morton co-founded DMK Restaurants in 2009 and developed a series of iconic dining destinations in Chicago, where most brands continue to thrive to reflect the company’s fast-growing future as it expertly guides the conceptualization and execution of bespoke hospitality brands for an array of world-class partners, DMK Restaurants became Episcope Hospitality in 2024.

CHRIS BIANCO

Chef-owner of Pizzeria Bianco, with multiple locations in Phoenix, Arizona and Los Angeles, California, Bianco has come a long way from the back corner of that grocery store.

RICK PHILLIPS

Phillips hails from New York City where he enjoyed a successful 15 years in Marketing and PR.

PETER HEARN

he sound of a smooth jazz track plays faintly in the background. The lights are dim, the clink of glassware echoes softly. A well-dressed man, impeccably groomed with a slight accent, stands by the entrance of a cozy, yet elegant restaurant, the smell of marinara sauce and garlic filling the air. “Welcome, welcome to my little piece of heaven, huh? You know, this place ain’t just a restaurant—it’s a family. When you step through that door, you’re not just a customer, capisce? You’re one of us.

In 1992, Phillips worked to launch the famous MercBar in Soho New York. After the launch, he embarked on another career. This time in media, and over the next decade, launched two award-winning magazines in New York (CITY and Black Book.)

Hearn touts a 40-year career in the hospitality industry. Hearn a native Phoenician, began his restaurant career working for George Biel and his fabled Houston’s restaurants. He started right at the Esplanade.

Now, the food? Eh, the food’s what I call a *sacra tradizione*, a tradition passed down from the old country, from the hands of my Nonna. You ever had a *pasta alla Norma* that makes you wanna kiss the chef? Yeah, that’s what we’re talking about here. Our marinara? It’s not just tomatoes and garlic. It’s made with love—and just a little bit of *maledizione*—you know, for flavor.

Hearn was still young, and wanted to experience living outside of AZ, so he took flight to NYC where he accepted a position at his favorite bar — The MercBar.

In 2018, Morton was inducted into the Chicago Entrepreneurship Hall of Fame as recognition for his impact on Chicago’s dining, creative, and business landscape. Morton graduated from the University of Wisconsin Madison with a degree in Economics.

Bianco first won the James Beard Award for Best Chef (Southwest) in 2003 —the first pizzaiolo to receive the honor— and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs. In 2022, Chris again won the James Beard Award for Outstanding Restauranteur.

Ready for a change, Phillips sold his interest in the New York magazines and moved to Arizona to takeover Phx Mercbar operations.

Every dish, every plate, every bite, it’s got history. Like a good *caponata*, or a *braciole* that’s cooked slow, like you’d do for family—always at just the right time. You ain’t rushin’ that. You savor it, like you savor life.

Moving back to Phoenix to start his famiily, He quickly took over operations of MercBar Phx.

As for the decor, you see that? That’s the story of the city, of the *bella vita*. You got your soft lighting, old photographs on the wall, a couple of Sinatra records spinning on the turntable. It’s not too fancy, but it’s classy. Like a good suit—fits just right, and makes you feel like you’re part of something special.

Chris developed Bianco DiNapoli tomatoes, an organic lineup of tomato products from California with partner Rob DiNapoli. He continues to be active in all his restaurants, and to inspire cooks and food lovers around the world.

Phillips’ food festival business led to opening Bootleggers Modern American Smokehouse (as seen on Guy Fieri’s Diners, Drive-Ins and Dives) currently with two locations in Phoenix & Old Town Scottsdale.