Enduring Eats: 5 Brooklyn Restaurants That Have Stood the Test of Time
10 YEARS
Franny’s
It takes a lot to stand out in a borough so indelibly associated with pizza. But considering that Franny’s just celebrated its 10th anniversary, and owners Francine Stephens and Andrew Feinberg have gone on to open multiple successful establishments (like Brooklyn Larder and the regional Italian restaurant Marco’s), it’s evident that their pies have left a lasting impression on Brooklyn.
“On some level, Franny’s is a pizzeria, which is very important in Brooklyn, very basic and accessible,” Stephens says. “But the other part that’s so important—and true to what we are—is that we have a local and sustainable ethic. Bridging those two has proved to be a unique thing. It speaks to so many people.”
And while you’d be hard-pressed to find a restaurant nowadays that isn’t quick to list their small farm suppliers, there’s no question that Franny’s has been fully committed to the cause since the beginning, using produce, dairy and fish exclusively sourced from local and organic producers as well as antibiotic- and hormone-free meats, fair trade coffee, earth-friendly cleaning products, menus printed on recycled paper, and renewable energy, comprised of 35 percent wind and 65 percent hydroelectric. And, of course, there are those much-loved wood-fired pizzas, ranging from basic tomato, basil and mozzarella to the infamous clam pie, which has been heralded by everyone from the Food Network and Gourmet magazine to the Washington Post and the New York Times.
“We are constantly trying to be better at what we do. We never stop in that goal, ever,” Stephens says. “And I think it’s very clear when you walk into a restaurant that has stopped
that effort.
“All I know is that customers from 10 years ago continue to frequent our businesses,” she continues. “And I’ve often been told that people stay in this neighborhood because of us, and love this neighborhood because of us, and that’s a great feeling. Because our ultimate goal is to remain important and relevant to our local community.”
So what does one of the reigning queens of “New Brooklyn” dining see as the future of our flourishing food scene?
“I read a great quote in the Times that Manhattan is a playground for money. They’ve gone that direction and we’re up next,” Stephens says. “Gentrification only goes one way, and we’re at the late beginning of that process. But no matter what, I believe that there will always be truthful, honest restaurants that truly care about serving good food in a gracious environment.”
348 Flatbush Avenue, Park Slope