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 …
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 …
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!
Check out These Pizza Prices:
Motorino (EV or Williamsburg): $15
Olio e Piu: $13
Don Antonio: $12
Paulie Gee’s: $11.94
PROSPECT 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 ...
[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...
As 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:
[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]
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~]
[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 ...
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:
Does 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.
Alan 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]