507 replies to this topic

[fantasty]

I did notice more smiles on the servers, and less attitude in general. Nevertheless, service is not their strong point. True at al di la, too. Ah well, we in Park Slope/Prospect Heights can't have it all I guess.

[omnivorette]

But you do have just about "all" (green with envy emoticon)

[nuxvomica]

great dinner at franny's last night (bonus: no franny). Thurs. night, after 7, the bar was packed and the room almost full. we snagged one of the few remaining tables. i a little close to the door with cold gusts of wind every time the door opened but we were starved and didn't mind so much, esp. when the pizza arrived

we had a really good server (Chris, I think), who spent a great deal of time with us helping us decide on food and wine: no rushing (or pushing franny-style), kowledgeable, friendly, attentive, fast.

delicious tuscan kale crostini and the roasted pancetta over spicy cabbage salad Daisy mentioned to start. at $13, the two slices of pancetta over a few slivers of savoy cabbage and red onion seemed a little skimpy. we did enjoy the flavors and crunch of an apple slice or two but not as much as Daisy. (btw, the apps selection seemed a little less exciting this time, we've been at least 8 times and this is probably the least interesting menu)

the pizza was as fantastic as ever - the buffalo mozzarella probably the best we had and that's a favorite so we have at least one every time we go. perfect crust, the tanginess of tomato and touch of olive oil, creamy mozzarella - heaven. tried the onion and provolone but it was rushed out of the oven a little too early (replacement pie, the first one had a hole and had to be redone, or so the waitress said), resulting in less than perfect crust. it was also rather sweet. good but no bells ringing. washed down with a nice Giacosa barbera d'alba. we also tried a red from Lombardy we were curious about (and finished the bottle at home - yes, they do have the bags.) the clam pizza, another favorite, for dessert.

no more calzone with that spicy fennel sausage though

overall a lovely evening, i'm amazed how consistently satisfying that place is.

[Daisy]

They gave us three pieces of pancetta in that starter. I don't know if that is because there were three of us or because fantasty can exude an air of "Give me bacon !"

[nuxvomica]

They gave us three pieces of pancetta in that starter. I don't know if that is because there were three of us or because fantasty can exude an air of "Give me bacon !"

i may have to take lessons!

[fantasty]

We had two outstanding dishes at Franny's tonight: a cauliflower gratin, and a treviso salad. The gratin was a solid brick of "center-cut" cauliflower, roasted and topped with capers, olives and well-seasoned breadcrumbs (lots of garlic in there). Artfully composed on leaves of treviso radicchio were grilled oyster mushrooms (I think they were oysters), a fried egg with a nice runny yolk, and a variation on the delicious breadcrumb theme. Franny's does wonders with vegetables, and tonight proved that yet again.

Pizzas were as good as usual. Another clam pizza, one sausage, and one oven-roasted red onion pie with provolone piccante.

All enjoyed with a bottle of lagrein and served with the attitude we expect from the staff there. A request from one in our party for hot pepper flakes and a small dish of grated cheese was met with a disdainful, quizzical expression. Yes, he would like hot pepper flakes with his pie. Would you like a tip with the check?

[Daisy]

Thanks--I am going to take a bash at recreating that radicchio dish this weekend. I think it would make a good starter--have a vegetarian coming for dinner.

[Ron Johnson]

We had two outstanding dishes at Franny's tonight: a cauliflower gratin, and a treviso salad. The gratin was a solid brick of "center-cut" cauliflower, roasted and topped with capers, olives and well-seasoned breadcrumbs (lots of garlic in there). Artfully composed on leaves of treviso radicchio were grilled oyster mushrooms (I think they were oysters), a fried egg with a nice runny yolk, and a variation on the delicious breadcrumb theme. Franny's does wonders with vegetables, and tonight proved that yet again.

Pizzas were as good as usual. Another clam pizza, one sausage, and one oven-roasted red onion pie with provolone piccante.

All enjoyed with a bottle of lagrein and served with the attitude we expect from the staff there. A request from one in our party for hot pepper flakes and a small dish of grated cheese was met with a disdainful, quizzical expression. Yes, he would like hot pepper flakes with his pie. Would you like a tip with the check?

I got the same sneer when I requested said chile flakes, but I got the chile flakes . . .

[fantasty]

Thanks--I am going to take a bash at recreating that radicchio dish this weekend. I think it would make a good starter--have a vegetarian coming for dinner.

Let me know how it comes out - seems simple enough, and was so, so good.

[Daisy]

Was the radicchio grilled or raw?

[fantasty]

*Slightly* grilled, I think.

[Sneakeater]

Seems like Franny's ought to have a thread, since their menu keeps changing (if not with the frequency of Ssam Bar).

There's now a pork cheek/beef tongue terrine that's excellent. As good as Lupa in its glory days.

Also, they now have some housemade amari that I like very much.

My favorite current cocktail is the Cherry Bulleit (bourbon, amaro, bitters, cherry), a Manhattan variant. The Luxardo Negroni is also very good.

They still haven't come up with any compelling desserts.

[Daisy]

There is already a thread about Frannys, but in that adorable MF way we have, 'Franny's' does not actually appear anywhere in its title.

[Sneakeater]

Sorry!

(Actually, not only doesn't Franny's appear in the title, but the title refers to a neighborhood that Franny's isn't in.)

[BackyardChef]

My favorite current cocktail is the Cherry Bulleit (bourbon, amaro, bitters, cherry), a Manhattan variant.

I'm guessing that's made with Bulleit Bourbon? I have a bottle of that at home waiting for this weekend.....

Aw, heck, why wait?