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Gorge on pizza, sausages and beer during March Madness at Franny's and DBGB

By Rheanna O'Neil Bellomo

To kick off the college basketball tournament, Franny's and DBGB have set-up March Madness brackets of their own, using two of the best bar snacks: pizza and sausages.

At the Brooklyn slice shop, Pizza Madness begins on Monday, March 2 and includes 16 unique pies—created by Franny's waitstaff, line cooks, sous chefs and Franny herselfin the running for the top slot. During dinner hours on March 2–5 and 9–10, diners can order and vote for the best pies, and watch as competitors are eliminated from the za bracket as the rounds progress. The winning round will remain on Franny's regular menu for the rest of the month. 

DBGB will be slinging 16 house-made sausages (bratwurst, andouille) and pouring just as many suds (Erdinger Hefeweizen, Other Half IPA) at its showdown, where the games will be screened on a giant projector. The restaurant will track which brats and suds sell best and then offer the winning match-up for $10 during the National Championship game on April 6. Here's the full lineup: 

16 sausages by chef Aurelien Dufour

CHIPOLATA, pork sausage link, pommes puree, sweet & sour cipollini
TOSCANE, pan roasted italian sausage, slow cooked fennel, tomato, chili & garlic
ESPAGNOLE, fresh chorizo sausage with piperade, basil oil
BOUDIN BASQUE, blood sausage, espelette pepper, pomme purée, celery root
TUNISIENNE, lamb & mint merguez, harissa, lemon braised spinach & chickpeas
THAI, pork, lemongrass and red curry links, green papaya, basil fried rice, chili sauce, quail egg
BEAUJOLAISE, pork, mushroom, onion, bacon & red wine link, with lentils du puy
DBGB DOG, homemade beef wiener, sautéed onion, mustard, ketchup, 299 relish
VERMONT, pork and cheddar link, hash browns, red onion crème fraîche
KÄSEKRAINER, pork sausage stuffed with smoked emmentaler
BRATWURST, veal sausage, parsley, ginger and garlic
THE SAINT PATRICK, pastrami sausage, Guinness beer, served with cornbread
SAUSAGE DIJONNAISE, pork sausage, whole grain mustard, paprika
ANDOUILLE, smoked pork sausage, Creole seasoning
SAUCISSON A L'AIL, pork sausage, garlic confit, butcher cut black pepper
TOULOUSE, pork sausage, duck gizzard confit, white wine reduction

16 beers selected by sommelier Eduardo Porto Carreiro

Stoudt's Pils, PA
Sixpoint The Crisp, NY
Konrad 14 Czech Lager, CZE
Port City Optimal Wit, VA
Nebraska Brewing EOS Hefeweizen, NE
Erdinger Hefeweizen, GER
Bosteels Tripel Karmaliet, BEL
Orval, BEL
Ommegang Hennepin, NY
Founders Pale Ale, MI
Bronx Pale Ale, NY
Sierra Nevada Pale Ale, CA
Singlecut Half-Stack IPA, NY
Other Half IPA, NY
Ballast Point Sculpin IPA, CA
Victory Donnybrook Stout, PA


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