Author archive for Bethany
“The newly relocated Franny’s is a quintessential neighborhood restaurant with Neapolitan-inspired wood oven pizzas to rival any others in town. Pizzacentric’s Michael Berman writes, ‘You can taste how good the ingredients are here. I think they shop at farmers’ markets five or six days a week for ingredients for the restaurant. … For this style of pie, I especially like Franny’s because it doesn’t get soggy like many of the others do.’”
The hugely popular Brooklyn restaurant is releasing a book of favorite recipes. View the video.
“Franny’s is a spiritual cousin to Alice Waters’s Chez Panisse, the Berkeley restaurant that more than 40 years ago changed how people thought about sustainable and seasonal food…”
The Wall Street Journal
The pair behind a mini culinary empire on what to pack in a lunch box, the most underrated ingredient and why the best cooking happens at home.
“[T]he food at Franny’s is still as good as it’s always been, and that’s what will keep people (including us) coming back. The wood burning ovens still crank out the same excellent pizzas, and the menu still features those great pastas and seasonal ingredients.”
The New York Times
“There are now more than 100 seats instead of 32; a kitchen three times the size of its predecessor, with two wood-burning ovens; more wine storage; a bigger bar; and an expanded menu.”
franny’s very own Andrew Feinberg, introduces his long-awaited cookbook Franny’s: Simple Seasonal Italian. Alice Waters says it best in her foreword: “This book captures the beating heart of what makes Franny’s so beautiful: its simplicity, its ability to make the ordinary surprising, and—above all—its celebration of honest everyday cooking.”
Eater New York: Decanted
“One of the best small wine lists in the city and easily the best in the pizzeria category. Look for off-beat Italian wines that focus almost exclusively on indigenous grapes. The clam pizza is a must and plays nice with a number of the whites available from Liguria and Campania.”