Tag Archives: Franny’s

How Franny’s Conquered Brooklyn

Source: Grub Street NY

In 2004, when Francine Stephens and Andrew Feinberg opened Franny’s on an otherwise uncharming stretch of Flatbush Avenue, A-Rod was starting his first season as a Yankee. Bernie Madoff’s Ponzi scheme was humming along, Arthur Miller and Rosa Parks were still alive, and the popular concept of “Brooklyn” was …

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Franny’s Will Close

Source: Grub Street NY

This is seriously depressing: Franny’s has long been among the best places in Brooklyn to get pizza — no small feat — as well as a neighborhood favorite for straightforward Italian food, with one of the most impressive wine lists in the city. But according to a note sent …

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Incidents: A bizarre scene unfolded at Franny’s…

Source: Eater NY

frannys-incident.jpgA bizarre scene unfolded at Franny’s last week, when a woman with a hook for a hand flew into a rage at the bar. According to one eyewitness, she threw a purse, a bar stool, and a glass, and threatened to begin stabbing people, all while demanding Chilean red wine. The woman was apparently escorted away safely by police, and another witness tells Fucked in Parked Slope that the entire staff “acted incredibly professional and didn’t miss a beat” the entire time. [FiPS]

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Suttonomics: Roberta’s Serves Pretty Cheap Pizza and Pastrami

Source: Eater NY

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Earlier today I awarded three stars to Roberta’s in my first review for Eater. In that writeup, I mentioned that Chris Parachini and Brandon Ho‘s Bushwick hot spot was charging a few dollars less than its competitors for both margherita pizzas and pastrami sandwiches. But precisely how much do Roberta’s competitors charge?

Let’s find out!

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Check out These Pizza Prices:

Franny’s: $17
Luzzo’s: $17
Motorino (EV or Williamsburg): $15
Eataly: $14
Keste: $13
Olio e Piu: $13
Don Antonio: $12
Roberta’s: $12
Paulie Gee’s: $11.94

Roberta’s, along with Paulie Gee’s and Don Antonio, serve the lowest price margherita ...

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EaterWire: Franny’s 10th Anniversary; Brooklyn Shake Shacks Update

Source: Eater NY

frannysanniversary.jpgPROSPECT HEIGHTS — Franny’s celebrates its 10th anniversary next Sunday. To mark the occasion, the team is putting some of the original 2004 dishes back on the menu from April 11 through 13. Those dishes include salt cod with chickpeas, a spicy cauliflower pizza, and a calzone with prosciutto, ricotta, and Pecorino Romano. There will also be Champagne and wine from the 2004 vintage, sold by the half or whole bottle. [EaterWire]

CHEF SHUFFLES — The ’21’ Club has just appointed a new executive chef. Sylvain Delpique, a vet of Artisinal and the David Burke Group, replaces John ...

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10 Years In: Feinberg, Stephens, and Adler on 10 Years of Franny’s

Source: Eater NY

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[Andrew Feinberg, Francine Stephens, and Johnathan Adler by Krieger]
On April 13, 2004, Francine Stephens and Andrew Feinberg opened a tiny wood-fired pizza restaurant, Franny’s, in Prospect Heights. At the time, the couple was newly married, and they had just returned to New York after a failed attempt to open a restaurant in Massachusetts. Andrew, who had cooked under Peter Hoffman at Savoy, had only just taught himself how to make pizza, but his pies quickly earned rave reviews, and the crowds followed. They’ve since moved Franny’s to a bigger space down the street where Johnathan Adler...

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Pizza Week 2014: New York City’s 25 Most Iconic Pizzerias

Source: Eater NY

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[Paulie Gee’s by Daniel Krieger]

134111232008_10_hasmaps%20%283%29%20%281%29.jpgAs a Pizza Week special, here, now, is a map of New York City’s 25 most iconic pizzerias. These are the establishments that have shaped our collective understanding of New York City pizza. Some of these restaurants are very old, while others are new. The map spans all five boroughs and includes recommendations on what to order at each pizzeria. Here’s a map of 25 places that every pizza lover should visit at least once, listed in alphabetical order:

Honorable mentions: Keste, NY Pizza Suprema, Prince Street ...

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EaterWire: Franny’s Pizza Madness; Speedy Romeo Bar Food Blowout

Source: Eater NY

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[Franny’s by Krieger]
PARK SLOPE — Next Monday, March 17, Franny’s will introduce a menu of 16 pizzas that have never been served at the restaurant before. The eight most popular pizzas from Monday will be served on Tuesday, a final four will be served on Wednesday, and the championship pies will be available on Thursday. The winning pizza from the last round of compeition will be served throughout the rest of the month. Franny’s will be keeping track of the pizza madness on its Facebook page. [EaterWire]

PORK SLOPE · Tickets are still available for tomorrow night’s ...

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Untouchables: The Classic Clam Pizza at Franny’s

Source: Eater NY

Welcome back to the Eater video feature Untouchables. In it, Eater highlights iconic cult dishes that are practically synonymous with the restaurants that serve them. They are dishes that persist through menu changes, that diners return to again and again, that chefs can't remove for fear of revolt.

The clam pizza at Franny's has been on the menu since Francine Stephens and Andrew Feinberg opened the restaurant 10 years ago. It predates the current chef, Jon Adler, but the recipe has never changed, and now the restaurant goes through 1,500 to 1,800 clams a week to keep up with the demand. Hit play above to see how Adler makes the beloved pizza, and find out the secret that is, as they say, "in the sauce."
· All Coverage of Franny's [~ENY~]
· All Editions of Untouchables [~ENY~]

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Flashbacks: Times dining writer Jeff Gordinier notes…

Source: Eater NY

122122947976235_cc6108622b_o-thumb.jpgTimes dining writer Jeff Gordinier notes that game-changing restaurants like The Spotted Pig, Momofuku Noodle Bar, Per Se, Freemans, and Franny’s all opened almost ten years ago, in 2004. Eater co-founder Ben Leventhal offers some perspective: “I think restaurants felt comfortable enough with the economy that they could take some risks and have some fun.” [NYT]

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Listicles: Eric Asimov Names His Top 12 New York Wine Lists

Source: Eater NY

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[Gramercy Tavern by Daniel Krieger]
Here are the 12 best wine lists in New York, according to Times wine writer Eric Asimov, who makes the case that this city is home to “the greatest selection of wine lists in the world.” His picks range from the “geeky French” at Reynard to the “new and deep” at Pearl & Ash, but all, Asimov writes, are “products of imagination, dedication, energy, resources and a clear point of view.” The full list, with classifications, is below. And for Asimov’s choices on what to drink at each, from the best ...

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Eater Inside: Marco’s, a New Italian Restaurant From the Franny’s Team

Source: Eater NY


[Daniel Krieger]

Here’s a look around Marco’s the new restaurant from Francine Stephens and Andrew Feinberg in the space that previously housed the original location of their restaurant Franny’s. The chef here is Danny Amend, who has worked for Stephens and Feinberg for over six years. His menu features regional dishes from all around Italy. Options include grilled oysters, tagliatelle with prosciutto, pici with broccoli, chicken cacciatore, and spit-roasted pork loin. The wine list features many options from Tuscany.

Marco’s is now open for dinner. Take a look at the space and the menu:

Dinner Menu 9.24.13 ...

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Hot Hot Heat! : The Brooklyn Heatmap: Where to Eat Right Now

Source: Eater NY

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12355134111232008_10_hasmaps%20%283%29%20%281%29%20%281%29.jpgDoes Brooklyn have its own unique culinary identity apart from Manhattan? Are all the young, ambitious chefs and restaurateurs opening in Brooklyn these days? And are any Brooklyn restaurants worth the train/cab/boat/helicopter ride from the Upper East Side? These are all questions that can be debated, endlessly. But one thing’s for certain: There are a lot of terrific new restaurants in Brooklyn right now. Here they are, in map form.

Take a peek at Eater’s Brooklyn Heatmap:

Restaurants are listed based on opening date.

04/05/13: Added: Xixa, Mama Joy’s, OTB
05/03/13: Added: ...

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Week in Reviews: Alan Richman is reviewing restaurants for…

Source: Eater NY

1348631188555_3146a005b9_b.jpgAlan Richman is reviewing restaurants for GQ again. This week he files on Franny’s: “Wonderful fried polenta, crisp outside and soft within, is gorgeous, classically accessorized with ingredients that represent the flag of Italy—green (basil), red (tomatoes), white (soft crescenza cheese). Most dishes burst with marinated and fermented flavors, lots of garlic, almost as many herbs. You won’t be bored.” He gives it two stars out of four. [GQ]

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