Ferdinando's Focacceria, a beloved culinary institution in Carroll Gardens, has closed after serving traditional Sicilian cuisine for over 100 years. Known for its signature panelle, the historic restaurant quietly ended operations, departing Brooklyn’s vibrant food scene without fanfare. In a heartfelt Instagram post following its final service, the family-owned establishment addressed the abrupt closure and expressed gratitude to its loyal patrons across generations.
Francesco "Frank" Buffa, who has managed Ferdinando's for the past fifty years, cited personal health concerns as the critical factor in his decision to step away from the day-to-day rigors of running the restaurant. Buffa took over from his father-in-law Ferdinando, in 1975, and over time, the venue has garnered a reputation for its high-quality Sicilian dishes and unpretentious charm as a “perpetually working-class joint with no pretensions,” as referred by former Eater critic Robert Sietsema, Eater reported.
Despite the closure, there is a glimmer of hope for fans of Ferdinando's. Buffa has expressed a willingness to pass the torch to someone who understands the essence of running such an establishment. According to a Gothamist interview, he stated that he'd love to see Ferdinando's reopen under “somebody who knows how to run it, not just some 1-2-3 off the street.” This search for a successor is unarguably, essential in preserving the legacy of New York City's oldest Sicilian restaurant.
Reactions to the restaurant's closing have cascaded across social media, with Sicilian food influencer @eatwithme_mke expressing sadness at the loss, and celebrity chef Scott Conant lamenting the closure of "my longtime favorite." While Buffa's sons have pursued other professional paths, the revered owner remains interested in finding the right buyer to carry on Ferdinando's traditions. “Ferdinando’s was my life, every day for 52 years. I’m 75 now. The engine is still good but you can’t push it too much. You gotta slow it down a little,” Buffa told the Gothamist.
