By allowing ads to appear on this site, you support the local businesses who, in turn, support great journalism.
Supporter Spotlight: Franks Restaurant
Placeholder Image

In the Spotlight:

WHAT: Frank's Restaurant

WHERE: 11818 Ga. Highway 212

PHONE: (770) 786-0598

HOURS: Closed Monday and Tuesday; Wednesday to Thursday 4 p.m. - 9 p.m.; Friday and Saturday 4 p.m. - 10 p.m.; Sunday 11 a.m. to 3 p.m. (buffet) and 4 p.m. - 9 p.m.

Frank's Restaurant on Ga. Highway 212 has been a Covington fixture for nearly 40 years.

Frank Castellana, who started the restaurant, now co-owns it with his five children and son-in-law.

"My father used to be in the restaurant business in Atlanta years before, and he just decided he wanted to get back into it," said Vivian Fuller, Castellana's daughter and co-owner of the restaurant.

The restaurant, originally located on Ga. Highway 36 next to Frank's One Stop, was destroyed in a fire in 1973.

They moved to the current site, a larger facility that allowed the restaurant to grow through the years.

The restaurant serves an array of dishes, including pizza, battered-fried catfish, lasagna and spaghetti.

They are also well-known for seafood, including battered-fried shrimp and fresh oysters. All dishes come from recipes that have long been in the family's tradition.

Recently remodeled, Frank's now offers a full bar that has a widescreen TV. While the bar currently serves an array of beer and wine, Fuller hopes to add liquor to the beverage menu.

The Castellana family, including the grandchildren, graduated from Heard-Mixon Elementary School, leading the restaurant to be proud partners in education with the school, along with Alcovy High School. The special education class from Alcovy High visits the restaurant every Monday and Wednesday. There are also a few Alcovy students employed at Frank's.

"They do what they can do, whether it's rolling silverware, vacuum or setting the tables," said Fuller. "We buy ads from the schools' yearbooks, donate food for events and whatever we can do to help."

"We all grew up here," adds Fuller. "And we want to continue growing with the community."