Oh. I forgot to blog about this yesterday. And many of you have probably seen it already, but Frank Bruni, food critic for the New York Times, reviewed Franny's in yesterday's paper. Here are the relevant pizza snips:
Artisanal pizza may be all the rage, but it’s the rare pizzaiolo who spreads dough thin enough and gets a brick oven hot enough to produce the gorgeous blisters like those on Franny’s best pies. And the restaurant’s soppressata has a suppleness that would make Armandino Batali blush.
A clam pizza at Franny’s isn’t one of those clumsy pies studded with shells that force you to embark on an odyssey of deconstruction and reconstruction.
The clams have already been liberated and placed on a thick amalgam of clam juice and cream — a doubly clammy whammy. If you ever loved a bivalve, you owe yourself this romance.
You can read the rest of the review at the link above, but really, who cares about the rest of the menu, right?