That ribeye is about to catch more than a few eyes.
This Georgia steakhouse leans into the kind of dinner that feels like an occasion. Big cuts of beef take center stage, while seafood and Italian-inspired dishes give the table room to switch things up.
The setting fits a longer evening too, with the restaurant sitting above the surrounding Duluth area near the Gas South District.
You can keep things classic with steak or branch out once the rest of the menu starts competing for attention.
If you ask me, a twenty-four-ounce ribeye already knows how to make an entrance.
The Ribeye That Puts This Georgia Steakhouse On The Map
The twenty-four-ounce bone-in ribeye is one of the largest steaks offered, and its size immediately gives dinner a centerpiece. It shares the steak section with a twenty-two-ounce Cowgirl ribeye, a sixteen-ounce New York strip, several filet cuts, and lamb chops.
That range gives the table several ways to order, from the larger ribeye to an eight-ounce center-cut filet or the sixteen-ounce strip.
Steaks can be cooked to order, and the menu also offers several sauces and toppings. Choices include bearnaise, au poivre, Frankie’s steak sauce, blue cheese topping, and Oscar-style preparation.
A jumbo lump crab cake can also be added for anyone who wants to bring seafood into the meal.
The sides stay firmly in classic steakhouse territory. Garlic mashed potatoes, loaded baked potatoes, hash browns, grilled asparagus, sauteed mushrooms, and flash-fried Brussels sprouts with cauliflower are among the options.
The bone-in ribeye is built for anyone who wants dinner to revolve around steak, with enough side and topping choices to shape the rest of the plate around it.
A Classic Steakhouse Menu Built Around Substantial Cuts
Frankie’s keeps the steak list focused on familiar cuts rather than turning it into a maze.
The lineup includes an eight-ounce center-cut filet, the twenty-two-ounce Cowgirl ribeye, a sixteen-ounce New York strip, and many more.
That gives the menu a clear steakhouse foundation. Starters include grilled oysters, tuna tartare, jumbo lump crab cake, fritto misto, lamb chops, beef carpaccio, shrimp scampi, and veal meatballs.
Soups and salads bring lighter options before the main course. Lobster bisque, chopped salad, wedge salad, caprese, burrata, and Caesar salad all appear on the menu.
The side list is broad enough for several combinations. Potatoes come several ways, including garlic mashed, loaded baked, lyonnaise, hash browns, and truffle Parmigiano-Reggiano fries.
Vegetable choices include asparagus, basil corn, spinach, mushrooms, broccoli, onion rings, and charred serrano peppers.
Dessert keeps the traditional dinner format going. New York-style cheesecake, coconut cake, chocolate fudge cake, creme brulee, pecan pie, bread pudding, gelato, sorbet, and a layered confetti cake provide several ways to finish.
The menu stays recognizable while leaving room for very different plates.
Why The Bone-In Ribeye Gets So Much Attention
A twenty-four-ounce steak is a substantial order, and this ribeye gives anyone planning a big dinner plenty to work with. Its place on the menu also makes it easy to compare against the other cuts before deciding how large you want to go.
The Cowgirl ribeye comes in at twenty-two ounces, while the New York strip weighs sixteen ounces. Filet options range from eight to sixteen ounces, so the steak section covers several appetites without leaving the classic categories behind.
The ribeye can also be paired with sauces, toppings, and seafood additions. Bearnaise and au poivre keep things traditional, while blue cheese adds a stronger finish. Oscar-style preparation and jumbo lump crab cake create another direction for the plate.
Sides can change the character of the meal just as easily. Garlic mashed potatoes keep things familiar. Grilled asparagus adds something lighter.
Mushrooms fit naturally beside beef, while the Brussels sprouts and cauliflower bring a crisp vegetable option.
Several seafood dishes can also turn dinner into a broader steak-and-seafood spread.
That flexibility is part of what makes the ribeye useful as a centerpiece. You can keep the meal simple with potatoes and vegetables or build a larger dinner around appetizers, seafood, and dessert without changing the main attraction.
This Duluth Restaurant Brings A Traditional Steakhouse Experience
Frankie’s combines an upscale traditional steakhouse format with an Italian twist. The steak and chop section sits beside seafood dishes, Italian specialties, classic salads, and a full collection of steakhouse sides.
The Italian side of the menu becomes especially clear in dishes such as lobster fra diavolo, shrimp scampi, cioppino, and bone-in veal prepared either Parmigiana-style or with grilled mushroom Marsala.
Linguine appears with several seafood preparations, giving pasta a real place on the menu rather than treating it as a token extra.
The restaurant also maintains a formal dress code. Men are asked to wear collared shirts, while athletic wear, shorts, hoodies, distressed jeans, open-toed footwear, and several other casual items are not permitted.
Women are also asked to avoid athletic wear, sleepwear, distressed jeans, and overly casual clothing.
That policy makes the restaurant better suited to a planned dinner than a spontaneous stop after a day in casual clothes. Reservations are available, which helps when the evening is tied to a birthday, anniversary, event, or larger gathering.
Private dining is another part of the operation. Frankie’s offers several private rooms, and its event spaces can handle groups ranging from six people to as many as three hundred.
The result is a restaurant built around seated dinners, special occasions, and meals that are meant to take some time.
Premium Steaks And Seafood Fill The Menu At Frankie’s
Steak takes up a large part of the menu, but seafood has enough range to stand on its own. Chilean sea bass, Scottish salmon, yellowfin tuna, Dover sole, jumbo sea scallops, shrimp scampi, and crab dishes give the kitchen several directions beyond beef.
The raw bar adds another layer. Choices include crab cocktail, jumbo shrimp, oysters on the half shell, lobster ceviche, and a seafood tower. The tower combines colossal crab, jumbo shrimp, oysters, orange roughy ceviche, and Maine lobster tail.
Italian specialties extend the seafood choices even further. Cioppino combines fish with lobster tail, mussels, clams, calamari, shrimp, and scallops in a tomato broth with toasted garlic bread.
Lobster fra diavolo pairs lobster tails with linguine, tomato sauce, red pepper flakes, garlic, and oregano.
Shrimp scampi also comes with linguine.
For a simpler fish entree, Chilean sea bass is served herb-crusted with caper beurre blanc. Scottish salmon comes with a tomato-garlic beurre blanc, while yellowfin tuna is paired with bok choy, mushrooms, pickled ginger, and miso soy sauce.
Steak and seafood both have substantial space on the menu, making it easy to combine the two when several people are ordering together.
The Details That Shape A Full Evening At Frankie’s
The restaurant’s practical details make it clear what kind of evening it is designed for.
Dinner service begins at five in the afternoon Monday through Thursday. On Friday and Saturday, the restaurant opens at four and serves until eleven. Sunday hours run from four in the afternoon until nine.
Those hours place the focus squarely on dinner rather than lunch or an all-day service model.
The dress code also signals the tone before you walk through the door. This is not the place for athletic wear or a quick meal in beach clothes. A collared shirt is required for men, and the overall expectation is more formal than at a casual chain steakhouse.
Private dining rooms give larger groups another option. The spaces can accommodate gatherings from small parties of six to events reaching roughly three hundred people, with projection equipment available in the private rooms.
Reservations can be made in advance, which is useful when dinner needs to fit around another plan. Pickup ordering is also available for anyone who wants food from the menu without the full dining-room experience.
Frankie’s is structured around evening dining, celebrations, group dinners, and occasions when the meal itself is central to the schedule.
Why The Sugarloaf Location Works For A Night Out
The Sugarloaf Parkway location gives Frankie’s a practical advantage for anyone building dinner around entertainment in Duluth.
The restaurant is at 6500 Sugarloaf Parkway, while Gas South District is at 6400 Sugarloaf Parkway, placing the two addresses right next to each other along the same road.
Gas South Arena hosts concerts, sporting events, family shows, and other large events, so a steakhouse dinner can fit naturally before or after something happening there.
The arena is part of a larger district that also includes other event spaces, making this stretch of Sugarloaf Parkway especially active on event nights.
That makes timing worth thinking about. Frankie’s opens at four on Friday, Saturday, and Sunday, which leaves room for an earlier dinner before many evening events. Monday through Thursday service starts at five.
The menu is broad enough for a full night out without requiring everyone to order steak. A table can move through salads, seafood, Italian dishes, substantial beef cuts, sides, and dessert at its own pace.
For the biggest steak order, the twenty-four-ounce bone-in ribeye remains the natural anchor. Add a potato, vegetable, or seafood dish, and dinner can be as straightforward or elaborate as you want.
For a Georgia evening built around a serious steak and a nearby event, Frankie’s gives you both pieces in one part of Duluth.