Franny’s, franny’s, Francine Stephens, Andrew Feinberg, Prospect Heights, Park Slope, Brooklyn, Italian, 11217, local, seasonal, fresh, ingredients, restaurateur, point of view, traditional italian cooking, recommended, chef recommendations, where to eat in Brooklyn, best restaurants in Brooklyn,


Prospect Heights - Brookyln, NY


Q & A with Francine Stephens

Q. Every chef consistently recommends your restaurant, what do you think it is about Franny’s that attracts so many chefs?

A. It is my opinion that it is rare to eat at restaurants that have a definitive point of view in their cooking as well as the ability to execute their food with consistency. My husband's food is seasonal and fresh with its roots in traditional Italian cooking. People respond to his food, because most people are drawn to foods they can understand. And people are drawn to Franny's also because of its consistency. We have an amazing team in the kitchen that is able to execute the food brilliantly.

Q. Since all the chefs eventually come by, is there someone you’d still like to come in who hasn’t?

A. The NY Mets.

Q. Your vegetables, fruits, eggs, dairy, and fish are largely sourced from local and/or organic producers - who are the purveyors you love and why? 

A. Bill Maxwell from Maxwell's Farm, grows beautiful produce. We buy as much from him as we can. We also love Kira's produce at Evolutionary Organics.

Q. Are there ingredients that you’d love to use, but don’t due to seasonality / locality?

A. Sure. We are tempted all the time to use our favorites year-round, but don't, because it goes against our core philosophy. I personally would love to be eating artichokes all year around. But I suppose it's sweeter when it does come around.

Q. How do you source your vendors? 

A. A lot of research and long-standing relationships.

Q. Any unusual ingredient getting you excited these days and why?

A. Stracciatella cheese from Puglia, an intensely creamy mozzarella. We sell it at Bklyn Larder, our provisions store.

Q. What do you think it is about Italian food and fresh produce that makes such a great combination?

A. In Italy, people have the history and habit of shopping each day for their meals at their farmers' markets. This keeps people more connected with what is in season and is growing in their own region. The greenmarkets in NYC have been revolutionary for changing the way people eat in our own region.

Q. Artisanal pizza places have become very popular in the last year, what do you think set off the boom?

A. Everybody loves pizza and most people can afford to eat it.

Q. Can we get you to share some key tips for making pizza?

A. Wait for our upcoming cookbook for our full pizza recipe….

Q. White wine with fish, red wine with meat? Purists or anything goes? What would be a perfect food and wine pairing from your menu?

A. For the most part, if you are eating/drinking food and wine from the same region, you can't go wrong. There is nothing better than a salty Ligurian white wine (my current favorite is the Punta Crena Mataòssu Vigneto Reiné) with our clam pizza. Wine was originally intended to be drunk with food, so eating and drinking this way just makes sense.


Q. Since all the chefs pick Franny’s, what restaurants do you recommend?

A. The Diner and Marlow & Sons in Williamsburg. Marlow has beautiful seasonal food that's very honest, real, and unfussy.

Q. Where restaurant do you like serving Italian food? 

A. The “Diner” folks recently opened Roman’s in Fort Greene, which we have been enjoying. The menu is very focused.

Q. What restaurants can you recommend that won’t break the bank, but have killer food?

A. Sripraphai Thai Restaurant in Woodside, Queens. Just the best food ever!

Tanoreen, in Bay Ridge, Brooklyn. It reminds me of the food I ate growing up.

Q. Off the beaten track place to eat, that you’d be excited to take an adventurous eater?

A. Lot 2 in South Park Slope. Not adventurous, but certainly off the beaten track. Our choice for a solid, neighborhood restaurant.

Q. Any places you’ve loved on your travels?

A. Osteria dell’Angelo in Rome. It's authentic, honest and consistent.

Slide Show

For more about Franny’s, watch the slide show.


Details of Francine Stephens’ recommendations on where to eat in Brooklyn, Queens and Rome.


- Franny’s Tomato and Bread Soup

- Bklyn Larder’s Olive Cake

- Bklyn Larder’s Caramel Bars

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Prospect Heights / Park Slope

Italian / Pizza

295 Flatbush Avenue

Brooklyn, NY 11217

T: 718.230.0221



Mon - Thu: 5:30pm - 11pm

Fri: 5:30pm - 11:30pm

Sat: 12pm - 11:30pm

Sun: 12pm - 10:00pm



Q & A


Recommended By

- Chef Bill Telepan of Telepan Restaurant in New York, NY

- Chef Gabe Thompson of dell’anima, L’Artusi and Anfora in New York, NY

- Chef Rebecca Weitzman of Thistle Hill in Brooklyn, NY

- Chef Chris Santos of The Stanton Social and Beauty Bar in New York, NY

- Chef Jimmy Bradley of The Red Cat and The Harrison in New York, NY

- Chef James McDuffee of Joseph Leonard in New York, NY

- Sommelier Joe Campanale of dell’anima, L’Artusi and Anfora in New York, NY

- Home / Made in Red Hook, Brooklyn, NY

- Botanica in Red Hook, Brooklyn, NY

- Salvatore Bklyn of Brooklyn, NY

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