348 Flatbush Avenue
Brooklyn NY 11238 Map
phone: 718 230 0221

In the Press

Eater.com

“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, a vet of both Per Se and the original Franny’s, is at the helm. Now, as they near the tenth anniversary of Franny’s and the first anniversary of the new space, Francine, Andrew, and John discuss their overwhelming beginning, learning to make pizza the hard way, and the new challenges still ahead…”

http://ny.eater.com/archives/2014/03/frannys_ten_years_in.php

Edible Manhattan

“Every Christmas Eve, Italian-American families across the country gather for the “feast of the seven fishes“. This elaborate pescatarian meal is my favorite holiday tradition, so when I was invited to attend an upscale interpretation of the feast at Franny’s in Brooklyn, I was more than a little intrigued….”

http://www.ediblemanhattan.com/z/topics/history/the-feast-of-the-seven-fishes/

New York Times

“Franny’s became a beloved Brooklyn institution by serving terrific food and wine, never pandering. That goes especially for the wine list, a fountain of perhaps unfamiliar names from throughout Italy, yet all well chosen. You can drink well for $40 to $60, and even better for a little more…”

http://www.nytimes.com/2013/10/09/dining/reviews/the-12-best-restaurants-in-new-york-for-wine.html

Eater.com

“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.’”

http://eater.com/archives/2013/09/04/38-essential-pizzas-across-the-country.php

ABC News

The hugely popular Brooklyn restaurant is releasing a book of favorite recipes. View the video.

http://abcnews.go.com/GMA/video/frannys-chef-john-adler-reveals-secrets-italian-cooking-20034268

GQ Magazine

“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…”

http://www.gq.com/life/food/restaurant-reviews-alan-richman/201307/alan-richman-reviews-frannys-pizza-brooklyn#ixzz2f4UHNScw

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.

http://online.wsj.com/article/SB10001424127887324688404578543383079298330.html

Brooklyn Magazine

Brooklyn Magazine has recently heralded franny’s as a Brooklyn Institution…

http://www.bkmag.com/BKFood/archives/2013/06/03/five-types-of-iconic-brooklyn-restaurants?page=3

Immaculate Infatuation

“[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.”

https://www.immaculateinfatuation.com/2013/05/frannys-new

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.”

http://dinersjournal.blogs.nytimes.com/2013/04/05/why-did-frannys-cross-the-road-to-grow/