Fantastic creativity and communication! Awesome to work with.
Amazing to work with!!!
- CJ dw
I couldn't have asked for a better designer to work with! Not only did he have the best design, he was willing to help me with every little detail!!! Definitely reccomend CJ dw!!
- Scott Edwards
Scott was a gem to work with. He was patient though many iterations and always quickly accomplished what I asked for. His sense of aesthetic matched very well to our brand. Highly recommended.
How Frankgharrisiv started their logo design journey
Who are you known as?
FRANK'S Pizza Napoletana
What’s your company slogan?
Tell us a bit about who you are and the people you reach
FRANK’S Pizza Napoletana is a new and exciting, moderately priced 110-120 seat (100-110 seats in dining room/10 at the bar) restaurant/bar specializing in the areas ONLY authentic wood fired Napolitana style pizza. FRANK’S will be more than just pizza. Delectable daily pasta specials, crave-able appetizers, hearty soups, toasted Panini, market fresh salads, housemade desserts and, of course, a thoughtful selection of fine wines, craft beers and scratch cocktails served in an upscale, relaxed setting that merges a traditional old world Napoletana pizzeria with the beautiful modern-contemporary architecture of our chosen lease space. It is the sincere goal of FRANK’S to be a truly great, neighborhood restaurant that appeals to singles as well as married couples of all ages; families with children and business customers, at lunch and dinner…basically anyone who appreciates heartfelt rustic cooking, genuine hospitality and the joyous spirit of a great gathering place.
What industry do you think your business is most related to?
To give us an idea of the overall feeling of your brand, let us know which styles you lean towards
I LOVE all of the logos for the various Mario Batali restaurants, they are simple and relevant to that individual restaurant and concept. I like the logo for Pizzeria Delfina in SF, Pizzeria Libretto in Toronto. The architecture of our building is modern-contemporary and we are blending this with old world... the oven is on full display as the kitchen is open to the dining room. Please look up Stefano Ferrara. This is the oven maker we are using. We are having white marble counters, like "Pizzeria Locale" in Boulder, CO. The interior will not be cluttered up, clean relatively monochromatic except for splashes of color from the food, bowls of grapefruit, lemons on the bar that we fresh squeeze for cocktails...an arrangement of fresh flowers. Warm colors of reclaimed wood under the bar, white subway tile on the back kitchen wall, weathered brick at accent points throughout the dining room, racks of stacked split seasoned oak for the oven...