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Pig Out at Big Frank’s BBQ
Grill
– a Mainstay on the Mile
By: Trish Donohue- Communications Coordinator
of the Waterbury Regional Chamber
When Big Frank’s first opened its doors
in July 2007 few would recognize the building that had
formerly been home to Frankies restaurant for more than 40
years. Renovations that had begun in 2006 and taken nearly
8 months to complete left no floorboard unturned.
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“The building was completely
gutted from roof to floor,” recalls owner Gerry
Caiazzo. Contracting with local businesses to
installeverything from the stonework gracing both
exterior and interior walls to painting the classic
“pig” mural on a dining room wall - the desired
effect – Southern BBQ – was achieved. With an eye
toward practicality and endurance, concrete was
creatively employed in its reconstruction– although
you’d never know |
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it. What appears to be wide-planked
hardwood flooring is actually “stamped concrete flooring,”
says Caiazzo. Rubber mats, he explains, were used to create
wood impressions. Countertops with the luster of marble are
also made from concrete that’s been stained a rich brown,
then varnished.
One of four partners/cousins in a
family-owned business that spans more than 70 years, Caiazzo
understands well the role family plays in the restaurateurs’
longevity. Founded by brothers Frank and Paul Caiazzo during
the Great Depression, Frankies thrived despite
extraordinarily tough economic times. With another Big
Frank’s on Watertown Avenue and a Frankies on Chase Avenue,
Watertown Avenue and Reidville Drive, the restaurants have
become something of an institution in Waterbury.
While Caiazzo concedes that business
could be better he remains confident. “Frankies first
opened in 1933 and we’re still here,” he points out. Citing
the gas price hike in April, stock market conditions and the
current real estate market as contributing economic factors
he surmises, “All things considered, we can hold out through
the tough times.”
With expansive lunch and dinner menus
offering everything from mouthwatering ribeye steak
sandwiches (from the Char Grill); a full rack of ribs (from
the BBQ Pit); seafood items, to soups, salads and “Snackin
Sides” - there’s something for everyone. Favored menu items
among customers, says Caiazzo, are the BBQ ribs, pulled pork
and beef brisket sandwiches and the BBQ chicken. The
restaurant is presently under application for its liquor
license and expects to be offering wine and beer to
customers sometime in November.
Looking toward the future, Caiazzo
Family Restaurants will soon be opening a “Frankies Express”
in the convenient store at the Mobil station located on
Straights Turnpike. Select items from Frankies’ regular menu
such as the hot dog king’s foot-long hotdog will be offered.
“We are all partners, involved in every
aspect of the business,” says Caiazzo. “We have differing
points of view but we try to come to a consensus and will go
along with the majority.” When one of the partners
is short help he knows he can call on any of the others to
back him up. “It’s nice to be able to call on someone you
can count on,” says Caiazzo.
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