franny's

Profile

This venue is closed.

With its reliance on local and seasonal ingredients and its devotion to sustainable agriculture, Franny’s seems like an East Coast Chez Panisse masquerading as a pizza parlor. But even minus the philosophy, the pizza rocks—unsliced, feather-light, expertly charred, and topped with meats the chef cures in the basement. And it’s a rare pizzeria that’s also capable of stunning salads like shaved Brussels sprouts with pecorino and walnuts, and a cocktail menu distinguished by fresh juices and a swell Negroni. — Robin Raisfeld

Outdoor Dining

The outdoor garden is open May to September.

New Menu Daily
As its ingredients depend on locally-grown harvests, franny's changes their menus daily.

Recommended Dishes

Crostini, $11; pizza, $22

Related Stories

New York Magazine Reviews

• Rob Patronite and Robin Raisfeld's Full Review (5/10/04)

Best of New York Awards

• Best Potatoes (2008)
• The Best New Restaurant That Isn’t Masa or Per Se (2005)

Featured In

• Adam Platt’s Where to Eat 2014 (1/6/13)
• Summertime Eats and Drinks (8/8/11)
• Eat Cheap 2009: 104 Years of Pizza in New York (7/20/09)
• Eat Cheap 2009: The Top 20 Pizzas of the Moment (7/20/09)
• Where to Find Clam Pizza (10/13/08)
• Where to Eat 2008 (1/7/08)
• The City's Best Lemonade (8/20/07)
• Celebrate Earth Day at These Sustainability-Minded Restaurants (4/23/07)
• Cheap Eats Guide 2006 (8/7/06)
• 101 Best New York Restaurants for 2006 (1/9/06)

Recipes at franny's

• Cara Cara Oranges With Salsa of Roasted Beets, Hot Peppers, and Bitetto Olives (2007)
• Roasted Brussels Sprouts With Walnuts and Pecorino (2004)