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New York pizza has historically meant John's, Patsy's, Totonno's, and Lombardi's, and soon, we boldly decree, it will come to mean franny's, a newfangled Park Slope pizzeria where, even in its earliest days, the Underground Gourmet has glimpsed pizza greatness. It came on our third visit, when the crust, which early on was a tad dry, a bit brittle, and almost too thin, had settled into a tender, pliable, yet snappy groove, and the high-grade toppings coalesced. It was delicious, resilient, and light, Neapolitan in its simplicity and balance, and it came as a surprise: At franny's, a pizza isn't just a pizza—it's a political statement, the vehicle for expressing a worldview shared by husband-and-wife owners Andrew Feinberg and Francine Stephens, veterans of Savoy and as committed to the Chez Panissean tenets of local, sustainable agriculture as they are to the venerable tradition of artisanal pizza-making. Try the unadorned pie (extra-virgin olive oil and sea salt); it's a classic of its kind. — Rob Patronite and Robin Raisfeld

Outdoor Dining

The outdoor garden is open Memorial Day to Labor Day.

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

Recommended Dishes

Crostini, $8-$9; pizza, $9-$17

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

• 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)
• Marinated Zucchini With Mint and Scallions (2007)
• Roasted Brussels Sprouts With Walnuts and Pecorino (2004)