Restaurateur Francine Stephens | Franny’s

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

June 25, 2010

Who

Francine Stephens is the co-owner of the highly popular chef destination, Franny’s in Prospect Heights, Brooklyn.

Why

Chefs freak over their quality ingredients, well-made cocktails, house-made liquors, and focused wine list.

Restaurateur Francine Stephens | Franny’s

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.

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