Who’d think a little pizza and wine joint could win such undying praise and loyalty from our gang of experts? From Mario Batali, to Blue Hill’s Dan Barber (“I’d eat at Franny’s every night”), to Butter’s Alexandra Guarnaschelli, to Hundred Acre, Cookshop, and Five Points’ Marc Meyer, Franny’s was hands down a big, fat favorite.
The cocktails are inspired – they make their own vermouth and cherry grappa, the wine list full of delicious gems, and the pizza? We could eat that clam, chili, and parsley version every day. “What distinguishes a restaurant is commitment and intimacy,” says chef Alex Raijj, who voted for Franny’s in more than one foodie category. “But I wish I had the skill to pull off a Franny’s the way they do. I love this place, in case you didn’t notice.”
Bonus for the eco-conscious: much of Franny’s power comes from a combo of wind and hydroelectric, they recycle their cooking oil, and the menus are on recycled paper.