Food Diaries: Frank's
Owner/Pizzaiolo Chef Frank Harris’ attention to quality and authenticity are attributes that make Frank’s Pizza Napoletana noteworthy.
True Neapolitan pizza kitchens are not easy to come by, but Shreveport is lucky enough to have Frank’s Pizza Napoletana—the area’s only authentic wood-fired pizza kitchen. Owner/Pizzaiolo Chef Frank Harris’ attention to quality and authenticity are attributes that give this diary entry a worthy note.
Our party arrived at Frank’s on a crowded Friday night and was greeted by a very friendly and attentive wait staff. Inside, the comforting fragrance of baking pies smelled delicious. Instead of a 20-minute wait for our table, we opted to sit at the pizza bar, which is built around the kitchen. The nice open kitchen design allows you to watch the creation of your pizza from beginning to end.
The centerpiece of Frank’s open kitchen is an impressive, wood-fired Stefano Ferrara oven, an elite necessity in the pizza industry, and the backbone of America’s most famous pizza kitchens. This 6,900-pound, wood-fired Neapolitan pizza oven can cook a pizza in 80 seconds. Frank’s has one of the only two Ferrara ovens in Louisiana.
After watching the pizzaiolo create an authentic pizza, we noticed local brewery Great Raft Brewing had a sign above the bar. We moved to the bar to explore the extensive wine, beer and cocktail lists that cater to all tastes. Our informative bartender answered our questions. The selection is a bottle of Chime, Pinot Noir, to be paired later on with a Pizza Rosse.
There is more to Frank’s than just pizza. Frank’s eclectic menu serves authentic Italian dishes, as well as American and other international cuisines. Instead of a salad, the cold weather encouraged us to order the zuppa del giorno, a Thai-inspired butternut squash soup with curry and coconut milk. A perfect starter for the season change.
Next, we had the Oysters Fritte Piatto, a big plate of Frank’s famous fried Gulf oysters with spicy creole remoulade for dipping. The oysters were fried to perfection with just the right amount of seasoning.
Frank’s offers two kinds of pizza pies, a pizze bianchi or pizze rosse. We chose the biggest and the best pizze rosse —The Big Hurt, which is built with San Marzano tomatoes, fresh garlic, Frank’s homemade mozzarella and Italian sausage, Pecorino Romano, caramelized onions, red wine braised pork shoulder, julienne cut pepperoni, mortadella, and topped off with Calabrian chiles and extra virgin olive oil. The oven’s blistering heat created a fine leopard-spot charred thin crust with a lot of bubbles for a soft and chewy texture. Upon first bite, you taste a fresh, balanced and distinctive pie—authentically prepared as if you are sitting in a Naples pizzeria.
For dessert we chose the budino, a decadent, moist Italian flourless dark chocolate cake with a creamy middle and topped with coarse sea salt—served warm. The perfect ending to a delicious dining experience.
Frank’s Pizza Napoletana is located at 6950 Fern Ave. For more information, call 318.230.7130.
By Laura Prissy Scott
WHEN YOU GO:
- CUISINE: Italian, American and International
- PRICES: Moderate
- DRINKS: Wine, Beer, and beverage list caters to all ranges of taste
- AMENITIES: Offers free Wi-Fi, sports bar, happy hour, kid-friendly, romantic, late night