Openings: Frankie & Fanucci’s, Hartsdale, N.Y.

Posted by Adam Kuban, May 4, 2009 at 11:00 AM

Clicking in to the Slice inbox today, some dope on a new Westchester pizzeria that might be worth checking out. —The Mgmt.

Adam,
Just saw this place written up on the Journal News Small Bites blog, who got it from Chowhound: http://www.fandfpizza.com
Next chance I get, I'm going to have to check it out. (Checks schedule to see when I'm near Hartsdale next...)
—Walter B.

------------------------------------------------------------
Dear Walter,
Thanks for the intel. I missed that in my Chowhound pizza searches as of late. I'll have to check my Hartsdale travel schedule as well. ;)

Hasta la pizza,
Adam
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And here's what one Chowhounder says. Not really much, but gives prices, sizes:

Took a little spin afer my mid-day work out and confirmed that they did a very cold opening last night. Just how cold? Still have the "Opening Soon" banner up in front.
As the manager who I spoke to said they did not wish to be overwhelmed to soon in order to keep the level of quality that they are looking to serve. As it was, there were at least 3-4 parties sitting at tables and the area around oven was filled. Including one gent who had dinner there last night.
While I was en-route to a party and not able to have a taste, the people I spoke to said food as very good.
PLEASE NOTE: NO Slices. 10in "Personal $9.25 and 16in "Large" $14.95
Neapolitan style, thin crust.

Frankie & Fanucci’s

202 East Hartsdale Avenue, Hartsdale NY 10530
914-725-8400
fandfpizza.com

1 Comment

Tags: Frankie and Fanucci’s, Hartsdale, Neapolitan-style, New York, openings, Westchester County, wood-oven

1 Comment:

Went tonight for dinner, and got a plain personal size pie. I can't really compare it to some of the places like DiFara, Company, etc., since I've never been to those places, but I thought the F&F pizza was just OK. Best part for me was the crust, nice chewy texture. Just a little bland, though. The sauce was really bland, not much happening as far as zing from the tomatoes. The cheese was good, cubes of fresh mozz that melted and spread out. If I go again, I'll try one of the pies with toppings, because the pie as is needs something to zing it up, maybe even as simple as some salt.

WaltTrombone at 11:28PM on 05/13/09

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