Franny's devotees can breathe easy—husband-and-wife team Andrew Feinberg and Francine Stephens have reincarnated their pioneering farm-to-table pizzeria two blocks down on Flatbush. Executive chef John Adler oversees a menu identical to the original's (yes, that means those beloved clam-and-chili pies), while the decor gets a refined face-lift with mosaic tile floors, antique bone mirrors and steelwork throughout. The key difference is that this pizza joint has more of, well, everything—not one but two brick ovens baking up those blistered crusts; 100 seats total, almost twice that of the original; and large-format entrées (wood-fired poularde, salt-baked whole fish) available exclusively in the 30-seat private dining cellar. Also on offer: expanded lunch (served Friday through Sunday), takeout and, finally, reservations (for six people or more), which should decrease the long lines the hot spot routinely attracts—fingers crossed.
348 Flatbush Ave
|Cross street:||between Eighth Ave and Sterling Pl|
|Opening hours:||Mon–Thu 5:30–11pm; Fri, Sat noon–11:30pm; Sun noon–11pm|
|Transport:||Subway: 2, 3 to Grand Army Plaza|
|Price:||Average pizza: $17. AmEx, MC, V|
|Do you own this business?|
Average User Rating
5 / 5
- 5 star:2
- 4 star:0
- 3 star:0
- 2 star:0
- 1 star:0
There's a reason Franny's is a Critic's Pick. It's by far, one of the best Italian spots in Brooklyn, and possibly all of NYC. Go with a few people so you can order a variety of pies and share :-) Highly recommend this hidden gem.
Franny's offers one of the best pizzas I have ever had in NYC. The rest of the menu is great, too - their first courses are made of refreshing, yet simple combinations. The only downside I have found is that, especially when it comes to their pasta, the portions can be a little tiny (which is partially helpful, as their desserts are spectacular). I would particularly recommend their chocolate sorbet. The place is tiny and extremely welcoming, and the service is fairly fast and pleasant.