Mon-Thu, 5:30pm-11pm; Fri, noon-11:30pm; Sat, noon-11:30pm; Sun, noon-11pm
B, Q at Seventh Ave.; 2, 3 at Bergen St.
American Express, MasterCard, Visa
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.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.
Crostini, $9; pizza, $9-$17