The small plates are always changing and always great. The clam pizza is delicious. Love the wine, cocktails and fantastic amaro selection. But what's most under appreciated are the delicious pastas.
Everything you've heard is true. The pizzas and pastas are both damn near perfect. Order lots, and let them guide you through the big Italian wine list — you're sure to find a nice bottle.
A popular favorite in the area, it doesn't only serve up perfection in pie form. They also offer pastas, salads like their raw brussel sprouts or kale numbers, and killer cocktails. [Eater 38 Member] \nПодробнее
The Flatbush pizza spot is also home to the Cappelletti Elisir Novasalus, a bold and exceptionally complex amaro (Italian liqueur) with a rich red wine base and a shockingly bitter finish. \nПодробнее
The clam pizza is as good as the reviews with large pieces of clams on a white pizza. The sausage pizza is ok and the beef tongue and lamb terrine with buttered bread is the highlight of the menu.
All of the rustic, wood-fired pizzas at Franny's are worth a try, but the clam pie is the knock-out dish here. It is quite possibly New York's best clam pizza. \nПодробнее
Hands down, the best pizza in Brooklyn. Make sure you head here super early if you're attending at event at the Barclays Center, as there's usually a wait. Get the clam pizza...leave happy.
The best pizza in the city. The crust is magnificent and the toppings are first rate too. Superb antipasti and interesting wines. It will cost more than you expect. You won't care.
Wow. We were blown away by this place. I'd recommend sitting at the bar to eat & soak up the atmosphere. Our server, Demetrius, was beyond brilliant. It was an absolute pleasure ...try the limoncello!
Franny’s is known as one of the most popular pizza joints in New York, and rightly so for its delicious pizza and wine. Expect to wait when you come here, but it’s well worth the wait to try it out. \nПодробнее
Excellent Neopolitan pies - the clam pie is a must (and the meatballs, and mushroom mozz). Franny’s also does excellent pastas and salads--Puttanesca, Maccheroni, onion Zeppole.
Franny's is the best - consistently excellent pizza, clam pie, great wine list. Enjoy a cocktail while you wait (which isn't as long in the new space).
Franny’s is definitely casual, it’s still slightly more sophisticated. Order: Bucatini, no matter what it comes with; clam pizza; tomato, basil; buffalo mozzarella pizza.
Franny's is one of the few places in NY (or the US I should say) that knows how to really cool pasta. They use the best quality pasta cooked perfectly al dente.
My favorites: the crostini w/ricotta & spinach (simple but comforting), pea shoot app (shit yeah), and the mezze maniche pasta w/spicy pork sausage (rocked my world).
"Top-notch pizza, but don’t sleep on the rest of the menu either. Salt cod croquettes, slow cooked leeks with grilled salame, pasta or maybe polenta with shrimp, shelling beans, and chilies." \nПодробнее
Dinner? Get in line. It's very popular and very busy. But lunch is another story—very easy to get a table. Try the clam pizza. It's killer. But they're pros. Whatever calls to you will likely be good.
Appetizers and pies (served uncut with a crispy, wood-fired crust) are created with homemade, locally-sourced ingredients: the delicious pancetta, from a small farm in Iowa, is cured in-house. \nПодробнее
After reading the tips I feel like I ate at a different restaurant. Food was good. Far from awesome or orgasmic. I mean you give any idiot a fancy looking pizza and they immediately think its great.
Savor: Crostini; pizza..As its ingredients depend on locally-grown harvests,franny's changes their menus daily..Try the unadorned pie (extra-virgin olive oil and sea salt); it's a classic of its kind \nПодробнее
It's hard to go wrong with the menu here. But if you're like to go particularly right, look no further than the pancetta & apple mostarda crostini. Get two.
This place takes pizza in Brooklyn to a whole new level. We recommend the classic, buffalo mozzarella, tomato and basil, but we're also partial to the clams, parsley and peppers.
The thin-crust pizzas are served uncut (just like in Italy) and feature seasonal, organic veggies. And while the bottom of the pie could sometimes be crispier, the outer crust is satisfyingly flaky.
Franny takes local sourcing very seriously. Printed on the back of the menu is an extremely detailed roster of where the ingredients come from, all in the area.
Owner Francine Stephens recommends drinking the Punta Crena Mataòssu Reiné (white wine) w/ the clam pizza. Home-made sweet vermouth is a great way to start. Pork cheek & beef tongue terrine is killer. \nПодробнее
Come visit us at our new location at 348 Flatbush Ave. Franny's is a rustic Italian neighborhood restaurant specializing in artisanal, Neapolitan wood-burning, brick-oven pizza.