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Frankie and Benny’s Launch Their Exciting New Rebrand Focussing On Quality Food And The Heritage Of The Italian American Experience

By David Saunders, Health Editor | UPDATED: 14:42, 31 October 2019

Frankie & Benny’s today announces the national refresh of the Italian American brand focusing on their passion for quality food and community spirit of Little Italy with an exciting new menu launch.

The combination of the familiar and the new will see the restaurant concentrate on its founding principles of great Italian American food, an authentic welcoming atmosphere and warm & friendly service that’s second to none.

The nationwide rebrand of the 230 restaurants, which next year celebrates its 25th anniversary, is designed to attract a more grown up audience as we’ll as inviting friends and families.

Frankie & Benny’s menu is going back to its Italian American roots featuring their iconic Al Forno Meatballs, the exciting new Vegan Plantballs and other plant based dishes as well as ‘back by popular demand’ chicken pasta Pollo Pepperoni Romana.

The delicious autumn and winter menu introduces 15 new and improved dishes is now available and will celebrate all that is great about Italian American cooking.

Frankie & Benny’s Brand and Strategy Director, Elise Ash, said: “Since the beginning of Frankie & Benny’s we’ve blended Italian passion with the sass and confidence of New York City. It’s the fusion that created the Frankie & Benny’s we love today.

Now we return to celebrating the Italian American tradition that rests on two key elements; passion for food, the old country recipes adapted to the new world and community and culture, giving guests a taste of the old neighbourhood in Little Italy. So we want to welcome back our guests to create lasting memories over simple and satisfying Italian American favourites that they crave over and over again – with a side of warm and friendly service that goes above and beyond every time.”

The brand refresh is rooted in research with the guest at heart, with a clear focus on improving food quality and reinforcing elements that guests find most distinctive about Frankie & Benny’s.

Customer research showed that guests wanted classic comforting dishes but also vegan and vegetarian options reflecting the nations inquisitive desire to embrace modern alternatives.

Guests also said they wanted to see more of the true Italian American experience embracing this heritage and all that the guests love about its nostalgia and warmth.

Frankie & Benny’s will continue to build on these principles and create delicious quality Italian American favourites, served with a warm smile in a buzzy atmosphere. All of this, set to the popular tunes straight out of 1950s – something Frankie & Benny’s is known and loved for by their guests.

The new Autumn Winter menu feature dishes such as Mushroom Alfredo, Tuscan sausage pizza, Calabrian burger and the moreish Hot Cookie Dough with ice-cream. In addition, Pollo Pepperoni Romana and Sicilian Lamb Shank pasta were brought back by popular  guest demand. Vegan news include vegan-friendly versions of the iconic Meatballs Al Forno starter, Carbonara pasta and Tiramisu – the Plantballs Italiano, Mushroom Bianca and Chocomisu.

Some of Frankie’s favourites include Meatballs al Forno, Plantballs Italiano and Frankie’s Classic Meatballs pasta. The latter, in line with the refocus on food quality, now features an improved recipe of soft flavoursome lemon and herb pork meatballs in a rich tomato and Bolognese sauce, topped with mozzarella and fresh basil.

Elise Ash added: “We’re very excited about 2020, as we approach 25 years of bringing Italian American favourites to the UK. As we imbed our new brand positioning, we hope to welcome back lots of our old fans and make new ones for years to come. But we don’t plan on resting on our laurels – we will continue to test and learn, while addressing key trends for authenticity, health and convenience – but without compromising the core brand positioning.”

The full new menu additions

Plantballs Italiano (vegan)

Flavoursome vegan balls made with pulled oats, broad bean & pea, served in a spicy tomato sauce with vegan mozzarella alternative and rocket

Mushroom Alfredo
Creamy Cheesy sauce with mushroom, baked with mozzarella and Italian hard cheese. Served with warm ciabatta.

Pizzaluna 

Smoky pepperoni and cheese with tomato in a half-moon pasta parcel. Deep fried and served with your choice of Calabrian hot sauce or basil pesto for dipping 

Calabrian Hot burger

6oz* burger with Calabrian chilli salsa, fried onions, mozzarella and rocket 

Pollo Pepperoni Romana pasta

A twist on your old favourite: Spicy tomato sauce with pepperoni, roasted peppers & bacon. Topped with Cajun chicken, rocket & Italian hard cheese

Prawn Diavolo pasta 

Spicy tomato sauce, prawns, roasted red peppers & rocket. Like it hotter? Ask for extra chillies on us

Mushroom Bianca (vegan)

Mushrooms in a creamy garlic sauce- made with no dairy – served with parsley. Add vegan soy pieces to your sauce

Tuscan Sausage pizza

Crumbled Tuscan style Lucanica pork sausage with red onion, mushroom and parsley on a creamy white sauce with rocket

Verdure Pizza (vegan)

Roasted courgettes, pepper and torn

vegan balls made with pulled oats, broad bean & pea, topped with vegan mozzarella alternative and fresh parsley on tomato sauce

NY Chicken & Ribs 

Chicken breast topped with bacon, cheese

and BBQ sauce with a half rack of ribs, onion rings, fries, ‘slaw and corn on the cob

Pork Chop Milanese
Porchetta seasoned boneless pork chop in an Italian herbed crumb, served with a rocket, tomato, Italian hard cheese and pesto salad. Served with fries. 

Sicilian Lamb Shank
Soft and succulent lamb on the bone in a rich marsala wine sauce with roasted courgettes & peppers and a creamy mash

Hot Cookie Dough
Warm soft cookie dough with mini Rolos topped with ice cream

Semifreddo
Smooth and creamy frozen mousse with hazelnuts and caramel. Made with marsala wine

Chocomisu (vegan)

Vegan sponge soaked in a coffee & brandy syrup, layered with chocolate and coffee vegan cream, and dusted with cocoa powder.

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