Here is New York

I hopped around and did trials at about a dozen restaurants. They all had one thing in common: At some point in the experience, another cook would tell me that I needed to eat at Franny’s, a Neapolitan pizzeria on Flatbush Avenue in Park Slope, Brooklyn. Franny’s was, in fact, much more than a pizzeria. At this hole-in-the-wall in the heart of Brooklyn, two chefs who had trained at places like Per Se and Alain Ducasse were using those skills and produce from some of the region’s best farms to make food in the tradition of Alice Waters and Judy Rodgers, two of my heroes. For a West Coast kid, it was a perfect fit.