17 Iconic Favorite Foods Of Frank Sinatra

Stuffed artichokes

One of Frank Sinatra's preferred dining spots was Patsy's Italian Restaurant in New York City. He frequented the establishment so often that he had his own private entrance and dining area, separate from other patrons and admirers. Sinatra had a fondness for many dishes at Patsy's, and his meals typically started with an order of stuffed artichokes. These artichokes were hollowed out and filled with a mixture of breadcrumbs, herbs, olives, and grated Parmesan, all baked to perfection.

However, Sinatra required a slight modification to the recipe to enjoy this dish: significantly less garlic. In fact, he preferred it nearly eliminated. While he appreciated the taste of garlic, it didn't agree with his stomach. This often meant using just enough garlic to impart its flavor into the dish before removing it prior to serving. For the stuffed artichokes, the usual recipe that called for several cloves was adjusted to include only one clove for four stuffed artichokes.

New York strip with pizzaiola sauce

One of Sinatra's preferred dining spots was the Golden Steer in Las Vegas, Nevada, particularly after performing on the iconic Strip. Following a hectic night, he would typically order the New York strip steak with pizzaiola sauce (commonly known as Steak Pizzaiola), which features a tomato-based sauce infused with spices, parsley, wine, and butter, thickened with a flour-and-water roux.

Sinatra had a designated table at the Golden Steer, Table 22, and the restaurant has previously celebrated his long-standing patronage with a special December offering called Frank's menu. This three-course meal included dishes that Sinatra enjoyed, along with some extras like a Zippo lighter and a ticket to The Mob Museum. On December 12, Sinatra's birthday, those who ordered Frank's menu would also receive a performance and a roll of dimes. However, the price for the December 12 menu was ten times higher than the regular menu throughout the rest of the month.

Veal Milanese

Let's return to Patsy's Italian Restaurant for another one of Sinatra's beloved dishes: veal Milanese. This simple yet delicious meal features breaded veal that has been pounded thin, with a seasoned breadcrumb coating that is pan-fried to create a crispy exterior. Sinatra preferred his veal to be extra crispy and nearly paper-thin.

Sinatra was such an admirer of Patsy's that he frequently recommended it to others, which in turn led those individuals to spread the word further. Although he valued his privacy while dining, Sinatra also enjoyed playing the occasional prank on fellow patrons, such as interrupting a phone call from the restaurant's pay phone to introduce himself to an admirer. Salvatore Scognamillo, the grandson of the restaurant's founder, shared with The New York Times in 2009 that Sinatra's ongoing endorsements were instrumental in helping Patsy's grow its customer base and reputation.

His mom's marinara sauce

Sinatra's culinary preferences extended beyond just restaurant fare. One of his all-time favorite recipes was his mother's marinara sauce, a delightful blend of tomatoes and spices that quickly wins over anyone who tastes it. Even after being let go, Sinatra's former valet, George Jacobs, continued to make the sauce, claiming that Sinatra's parents had imparted all the cooking knowledge he needed to prepare meals for Sinatra.

During an appearance on "Dinah's Place," hosted by Dinah Shore, Sinatra chose to showcase this marinara sauce. This decision ultimately led to the commercial release of the sauce, although he had previously permitted the recipe to be published in a magazine in 1973. In 2023, producer Ciro De Gennaro SpA reintroduced Sinatra's marinara as part of its Opera Sauce product line. If you search for the recipe, you might come across several variations, but they all adhere to the same basic formula.

Fusilli with garlic and anchovies

For someone whose stomach protested at the mere sight of a garlic clove, the idea of adding fusilli with garlic and anchovies to a list of favorite dishes might seem absurd. However, as long as the chefs at Patsy's toned down the garlic, Sinatra could enjoy the fusilli without any issues. In fact, even though this recipe includes six garlic cloves, the preparation is simple: just sauté the garlic in oil and then remove the cloves. This way, you get the garlic flavor without the cloves that could upset Sinatra's stomach later in the day.

Sinatra wasn't the only one struggling with garlic, though. This common ingredient can irritate the digestive system, and some individuals may be intolerant to garlic even without a formal allergy. For those with other digestive concerns, like irritable bowel syndrome, garlic can exacerbate symptoms due to its fructan content, which is known to be particularly irritating.

Littleneck clams Posillipo

Sinatra adored this dish so much (and yes, it’s yet another classic from Patsy’s — he was truly fond of this restaurant) that he frequently indulged in two servings right before savoring the veal Milanese. This dish required the chefs to sauté the garlic to infuse the flavor and then meticulously remove every piece, and thankfully they did; Patsy’s recipe calls for six cloves of garlic, just like the fusilli.

Patsy’s has publicly shared the recipe for littleneck clams Posillipo several times. After cooking the clams and preparing a clam broth, you sauté halved garlic cloves in olive oil for two minutes. Then, you use a slotted spoon to take out all the garlic, leaving the infused olive oil in the pan. By the way, Patsy’s still serves this dish, so if you find yourself in New York and want to dine like Sinatra, a visit to the restaurant is essential. Just be sure to request that they omit the garlic.

Scrambled egg sandwich

Sinatra's preferred dishes weren't always gourmet or family heirlooms. At times, he simply craved a scrambled egg sandwich. This consisted of scrambled eggs nestled between two slices of white bread. The eggs were seasoned with salt and pepper, and the bread was lightly toasted — a straightforward comfort food he enjoyed for breakfast or as a snack.

An interesting detail about this sandwich is that the bread should be lightly toasted in a pan using only Italian olive oil. While it might be tempting to view this as a matter of Italian-American pride, there are notable distinctions between Italian and Spanish olive oils. Italian olive oil typically has a milder, more grassy flavor, whereas Spanish olive oil is often regarded as bolder and more robust. This difference would certainly impact the overall taste of the sandwich.

Lemon ricotta torte

At Patsy's, Sinatra would conclude his meal with a dessert. While he enjoyed various sweets, including tiramisu, his favorite was undoubtedly the lemon ricotta torte. This torte featured 3 pounds of whole-milk ricotta cheese and resembled a cheesecake in both look and texture, but it had a raised crust encircling the sweet filling instead of having no crust on the sides. The recipe is quite sweet, calling for 1? cups of sugar in a torte baked in a 9x2-inch pan, with just a hint of lemon zest and vanilla extract for flavoring.

Another distinction between the torte and a traditional cheesecake is the height the batter can achieve while baking. The recipe instructs to create an aluminum-foil collar that rises 2 inches above the pan's edge, secured with tape. If you decide to try this recipe, be sure to use tape that can endure the oven's heat.

Arugula salad

If you thought Sinatra's scrambled-egg sandwich was straightforward, you'll appreciate the arugula salad he frequently ordered at Patsy's. It was quite simple, consisting of just arugula, a few basil shreds, a drizzle of olive oil, and red wine vinegar. He often enjoyed this salad atop veal Milanese, which makes sense, as the crispy crust of the veal would surely enhance the delicate texture of the arugula and basil.

Sinatra's favorite foods didn't feature many vegetables, but this arugula salad—along with a dish of spinach, olive oil, and onion—was a staple in his meals. He believed that olive oil was beneficial for his voice. However, there is no scientific backing for the idea that olive oil aids singers with their vocal health; in fact, a 2005 study published in Nature suggested that fresh olive oil could actually irritate the throat. Interestingly, the researchers who identified this throat irritation found it was linked to a compound known for its anti-inflammatory properties. Nonetheless, that doesn't imply it will improve vocal performance.

Entenmann's crumb cake

Entenmann's is a renowned American brand that began as a family-run bakery and later grew into a beloved grocery store staple across the nation. The family operation ceased in the 1970s and was eventually acquired by Bimbo Bakeries USA, which currently owns the brand. Entenmann's was the pioneer in using boxes with plastic windows, allowing customers to view the cakes inside.

Additionally, it was the brand behind the famous crumb cakes that Frank Sinatra adored. He loved them so much that he arranged for weekly deliveries, even after relocating to Palm Springs. At that time, Entenmann's was still a relatively small company, while Sinatra was busy acting in films and performing. His schedule didn’t always allow him to purchase a box of cakes before they sold out. However, the company offered mail orders, ensuring that Sinatra could enjoy his favorite crumb cake regardless of his busy lifestyle.

Tootsie Rolls

One of the unexpected items on Sinatra's list of favorite foods is the humble Tootsie Roll, a staple in Halloween trick-or-treat bags and office candy dishes everywhere. Sinatra had a long-standing affection for the candy, even featuring in a commercial for it in 1942. His fondness for Tootsie Rolls was so great that he was laid to rest with some in his casket.

Tootsie Rolls played a significant role in his performances—not on stage, but in the dressing room as part of the rider that outlined his expectations. When artists arrive at a venue during a tour, their contracts typically include riders detailing their requests for food, beverages, and other essentials. Occasionally, these lists serve as a way to test whether the venue has thoroughly reviewed the contract; for instance, Van Halen famously required a bowl of M&M's with all the brown ones removed to ensure the staff had paid attention to the details.

Sinatra's rider was comprehensive yet quite simple—he requested a specific number of sandwiches, cans of Campbell's chicken and rice soup, designated amounts of towels and tissues, and so forth. Miniature Tootsie Rolls were always included on the list as well.

Jack Daniel's whiskey

Jack Daniel's whiskey, served with two ice cubes, was one of Frank Sinatra's preferred drinks, often enjoyed alongside Steak Pizzaiola at the Golden Steer in Las Vegas. While one account mentions four ice cubes, the drink remains closely linked to him regardless. Legend has it that a bottle of Jack Daniel's was included with Sinatra when he was laid to rest, much like the Tootsie Rolls.

As previously noted, Sinatra's presence at a restaurant or his choice of food and drink could elevate a small, local venue to national or even international acclaim. This was the case for Patsy's and Jack Daniel's whiskey as well. In 1955, Sinatra famously raised a glass on stage, declaring it was Jack Daniel's, which led to a surge in sales. In tribute to him, the brand even introduced a special whiskey called Sinatra Select in 2013.

Martini on the rocks

When Sinatra wasn't in the mood for Jack Daniel's or a fine Italian red, he opted for a martini. But not just any martini—he had a particular recipe with strict specifications. He preferred Beefeater gin with a splash of vermouth, a twist of lemon, and served over so much ice that the glass was practically overflowing. The bartenders at the Savoy in London who prepared his drinks insisted that the martini had to be extremely cold, with the proportions of gin and vermouth being precise.

Sinatra was so meticulous with his order that if it was incorrect, the bartenders—and everyone else in the vicinity—would quickly take notice. His choice to have ice in his martini was unconventional for the time; typically, a martini would be chilled on ice, then strained to leave only the alcohol in the glass, along with any desired garnish. However, Sinatra preferred his served on the rocks, and no bartender with any sense would dare to deny that request.

Clams casino

One of Sinatra's preferred dishes at the Golden Steer was clams casino, which features clams baked with wine, breadcrumbs, peppers, and bacon. While many recipes for clams casino include garlic, it's likely that restaurants omitted it for Sinatra's preference. The clams are baked in their half shells, which act as small bowls for the flavorful ingredients.

Although the precise origin of the dish remains unclear, clams casino is believed to have emerged between 1900 and 1917 at one of two casinos on the East Coast. It’s a fitting choice for a Las Vegas restaurant. The dish is rich in flavor, with each ingredient carefully balanced to ensure that no single element overpowers the others. Clams casino was featured on the special menu at the Golden Steer to celebrate Sinatra's birth month.

Bananas Foster

When Sinatra dined at the Golden Steer, he opted for bananas Foster instead of finishing his meal with a lemon ricotta torte from Patsy's or an Entenmann's crumb cake. This delightful dessert features sautéed, sweetened bananas drenched in rum and flambéed right at the table. The flames not only create a dramatic presentation but are also intended to burn off some of the alcohol.

Bananas Foster originated in New Orleans when one chef dared another to craft a dessert using bananas, which were primarily imported through the city's port at the time. The chef who developed this dish named it in honor of a friend. Typically, it is served alongside vanilla ice cream. However, it's important to note that once the flames extinguish, the dessert may still retain some alcohol; flambéed dishes can sometimes contain up to 75% of the original alcohol content even after the fire has gone out.

Steak Diane

Sinatra had his preferred dining spots in New York and Las Vegas, as well as a beloved restaurant in Palm Springs called Melvyn's. This classic establishment is known for serving one of Sinatra's favorite dishes, steak Diane. Similar to bananas Foster, steak Diane is a flambé dish prepared tableside for the enjoyment of guests. The steak is pan-seared in butter, oil, and spices, then topped with a sauce and ignited.

Melvyn's was also a cherished spot for Sinatra's mother, Dolly, who dined there every night. Sinatra even hosted his final wedding reception at the restaurant. Sadly, its founder, Mel Haber, passed away in 2016. He had listed the restaurant for sale shortly before his death, and it was acquired by a restaurant group established by California's current governor, Gavin Newsom. The group has kept the restaurant operational and completed renovations a few years later.

Cherry Lifesavers

A final glance at Sinatra's dressing-room preferences reveals another intriguing choice: cherry Lifesavers candy. He requested 12 rolls of cherry Lifesavers and 12 rolls of assorted flavors to be available in the room, and cherry Lifesavers were reportedly one of his favorite treats, allegedly buried with him.

Considering the extensive food order Sinatra placed — particularly those 24 rolls of Lifesavers, along with 12 boxes of Luden's cough drops, plus honey, coffee, and tea — it's likely he wasn't consuming every single Lifesaver at each performance. It's unclear whether any of the items listed in his concert rider were intended more as a means of ensuring quality control rather than actual food he wished to consume. Nevertheless, the specificity of the list would have served as an effective way for Sinatra and his team to quickly assess whether the venue staff had adhered to the rider and could be relied upon to properly set up the stage and lighting.