Jump to content


Photo

Franny's: Pizza in Park Slope


  • Please log in to reply
632 replies to this topic

#406 Sneakeater

Sneakeater

    Advanced Member

  • Admin
  • PipPipPip
  • 40,940 posts

Posted 07 March 2012 - 12:53 AM

Not surprising that they would nail pasta con le sarde. But let the record reflect that they do.

COMP DISCLOSURE: A cocktail.
Bar Loser

MF Old

#407 Sneakeater

Sneakeater

    Advanced Member

  • Admin
  • PipPipPip
  • 40,940 posts

Posted 14 April 2012 - 07:29 PM

Again, it was no surprise that the ramp/egg/mozzarella/pecorino/some green thing pizza was fabulous.

But a new antipasto, different from what they usually serve, was a surprise: confit of guinea hen with various greens and some nuts and what I took to be ricotta salata with maybe a light citrus spritz. The fowl was incredibly moist, light (a surprise), and flavorful. Simply delicious.

COMP DISCLOSURE: A meyer lemoncello.
Bar Loser

MF Old

#408 AaronS

AaronS

    Advanced Member

  • Members
  • PipPipPip
  • 2,280 posts

Posted 14 April 2012 - 11:23 PM

I had the guinea hen for lunch and agree that it's pretty different from what they usually do.

the orange dish is more typical, a single orange lightly seasoned with olive oil and spices for $10.

the pizza with chilies is pretty spicy.

#409 Sneakeater

Sneakeater

    Advanced Member

  • Admin
  • PipPipPip
  • 40,940 posts

Posted 15 April 2012 - 05:04 AM

When I saw that orange dish -- it was actually kind of hard to avoid ordering it (despite the price) -- I thought it was like the echt Franny's dish (including the price).
Bar Loser

MF Old

#410 Abbylovi

Abbylovi

    Advanced Member

  • Members
  • PipPipPip
  • 7,223 posts

Posted 16 April 2012 - 01:58 PM

the orange dish is more typical, a single orange lightly seasoned with olive oil and spices for $10.

She's a genius and she's laughing all the way to the bank.
It is better to have beans and bacon in peace than cakes and ale in fear.

#411 Wilfrid

Wilfrid

    Advanced Member

  • Members
  • PipPipPip
  • 69,215 posts

Posted 16 April 2012 - 03:20 PM

I think it's a pity the kitchen masks the true flavor of the orange. :rolleyes:

#412 AaronS

AaronS

    Advanced Member

  • Members
  • PipPipPip
  • 2,280 posts

Posted 16 April 2012 - 11:06 PM

don't get me wrong- I liked the dish. it tastes great.

#413 Sneakeater

Sneakeater

    Advanced Member

  • Admin
  • PipPipPip
  • 40,940 posts

Posted 16 April 2012 - 11:11 PM

I'm sure I'm going to order it next time I'm there.
Bar Loser

MF Old

#414 Sneakeater

Sneakeater

    Advanced Member

  • Admin
  • PipPipPip
  • 40,940 posts

Posted 14 May 2012 - 02:56 AM

The Paccheri with bass, spring garlic, and herbs is fantastic. Just fantastic.

(When the waitress delivered mine, she announced that "the chef says you got the nicest paccheri of the day." So YMMV. But I think she was just making nice after having prematurely removed a wine glass. I don't see how any plate could be that much better than any other plate.)
Bar Loser

MF Old

#415 joethefoodie

joethefoodie

    Advanced Member

  • Members
  • PipPipPip
  • 4,364 posts

Posted 14 May 2012 - 11:23 AM

The Paccheri with bass, spring garlic, and herbs is fantastic. Just fantastic.

(When the waitress delivered mine, she announced that "the chef says you got the nicest paccheri of the day." So YMMV. But I think she was just making nice after having prematurely removed a wine glass. I don't see how any plate could be that much better than any other plate.)

I like paccheri a lot, but man I have my issues cooking it at home. Is it made in-house, or are they using dried paccheri (if so, let's find out what brand!).



Marta, My Dear

 

Follow My Blog:  Tasty Travails


#416 AaronS

AaronS

    Advanced Member

  • Members
  • PipPipPip
  • 2,280 posts

Posted 14 May 2012 - 02:27 PM

both the pizza and the pasta that I had last weekend are gone already.

I think they make some of the pasta but a lot of it is packaged. I would check brooklyn larder for paccheri.

#417 joethefoodie

joethefoodie

    Advanced Member

  • Members
  • PipPipPip
  • 4,364 posts

Posted 14 May 2012 - 02:30 PM

both the pizza and the pasta that I had last weekend are gone already.

I think they make some of the pasta but a lot of it is packaged. I would check brooklyn larder for paccheri.

Thanks. I've bought the paccheri that they use at Eataly; cooking it properly is the challenge for me. I find that once it get to the point of perfection, it starts to break apart.

Sneak - was the bass in your paccheri in chunks, or had it disintegrated more into a sauce?





Marta, My Dear

 

Follow My Blog:  Tasty Travails


#418 Sneakeater

Sneakeater

    Advanced Member

  • Admin
  • PipPipPip
  • 40,940 posts

Posted 14 May 2012 - 02:34 PM

Chunks.
Bar Loser

MF Old

#419 Sneakeater

Sneakeater

    Advanced Member

  • Admin
  • PipPipPip
  • 40,940 posts

Posted 14 May 2012 - 02:35 PM

both the pizza and the pasta that I had last weekend are gone already.


So much of what they serve this time of year is based on highly evanescent short-seasoned items.
Bar Loser

MF Old

#420 Sneakeater

Sneakeater

    Advanced Member

  • Admin
  • PipPipPip
  • 40,940 posts

Posted 14 May 2012 - 02:37 PM

(Happily, though, we've reached the post-ramp time of the great Ramp Gibson, the pickled ramp perfectly sharpening the gin/vermouth around it. Better even than the Smoked Okra Gibson served in my home.)
Bar Loser

MF Old