Franny's

This husband-and-wife-owned, Brooklyn-based pizzeria and restaurant is as much a lesson in simplistic food preparations as it is in environmental responsibility. Distressed wood floors, brick walls, and wooden tabletops decorate the restaurant, and great measures are taken to ensure eco-consciousness—even the kitchen grease is converted into useable biodiesel fuel for machines in the tri-state area. The menu ranges from small plates including crostini of wood-roasted pancetta with cicerchie beans to pastas to a number of artisan pizzas, such as the clam, chili, and parsley, as well as a barebones version with just extra virgin olive oil and sea salt.