Franny's- Doing Artisan Pizza before it was like, cool

Om Nomz Hero Note to Self:  Ain’t never too hot to eat pizza

Back on 2004 when I did not know any better about food and Domino’s 5-5-5 deal was pizza awesomeness to me, Franny’s opened up in Flatbush. This was when Flatbush still was a shadier neighborhood and anybody dressed like a hipster would mostly likely not make it out of that neighborhood unscathed. Not only did the opening of Franny’s mark the start of this revitalization of Brooklyn, but it also was the vanguards of artisan pizza making. Before Neapolitan and wood fired pizzas were a standard in New York, there was Franny’s pumping out pizzas out of their wood fire oven. Years later with new places sprouting in every Borough, Franny’s is going strong and I was due for a visit here. 

Pork Cheek and Beef Tongue Terrine

I came here early in the afternoon before the families and hung over hipsters rush and Franny’s was still quite empty. Franny’s also has a garden outback but given the rising temperatures outside the day that I went, I decided I would rather chill in the comfortably spacious and air conditioned dining room. I started out with the pork cheek and beef tongue terrine, which for an offal lover like me I was instantly drawn too and knew I had to order. The terrine was served warm with slices of fresh, toasted pieces of rustic bread. The meat in the terrine was moist and tender with quivering globs of fat that was a natural spread on the bread. This was a great starter regardless if you are a fan of charcuterie or offal bits. Also the addition of fennel pollen on anything just kicks up the dish from a 10 to an 11. Anybody that likes meat in some aspect would like this terrine and the only signs that there were offal cuts in the terrine are the bits of cartilage (which by the way, I am unsure where it came from, but tasted good regardless). 

Clams, chilis parsley pie

The point of my coming here was to try a pie and although I should have gotten the Margherita in order to do the whole fair judgment and “control” I said to forget that and just get the clam pie. The clam pie here is a must get and is a clear stand out from most clam pies in the city or even the tri-state mainly because they are actually using fresh clams on their pies. Even some of my favorite pizza places use canned clams which can be tasty, but nothing can beat the taste of fresh clams on a pie. Although the clams were sparingly put on the pie, the clams were plump, juicy and tender reigning quality over quantity. The pie had a brush of cream that paired nicely added to the richness of the pie. The controlled use of chili flakes was great, with just enough heat to tickle the back of your throat with each bite.  

Pizza Up Skirt- light char

 One thing to note is that they are not making straight up Neapolitan pies. The best way to classify the pies at Franny’s is that they are artisan wood fire pies. The pies are lightly charred and have more a chew to them than compared to a Neapolitan pie. The pie i notice has considerably greater rise and can been seen with the numerous pizza bubbles dotting the pie. However, they dough has a depth to it that is reminiscent of a Neapolitan pie and tasty enough that pizza “bones” are rarely left behind on the plate. The same goes for the rest of the food, which they put an emphasis on local foods. Franny’s is a must go food destination in Brooklyn that will not disappoint.

Franny’s

295 Flatbush Ave
Brooklyn, NY 11217

http://www.frannysbrooklyn.com/

Cheeky Sandwiches: Where I go after watching Treme

Om Nomz Hero Note to Self: Zapps chips are vastly superior to any chips I have had to date

I'm pretty sure Tom Sawyer painted that fence...

I finally finished watching the first season of Treme which is all about New Orleans and after watching it two things occurred to me:

1.       Steve Zahn can actually be a good actor

2.       I really, really wanted a po’ boy bad

Now what is a po’ boy one may ask? It is a sandwich from Louisiana that is comprised of roasted meats but more popularly with fried seafood, predominantly oysters or shrimp but fish as well. It is served on a sub/French Baguette. It is basically a sub/submarine/grinder/hoagie from Louisiana. Thankfully, as much as I want too, I do not need to buy a ticket to New Orleans to get a decent po boy, all I have to do is go to Chinatown, yes Chinatown to Cheeky to get myself a taste of New Orleans. 

Cheeky quietly opened about a year, but it has gaining momentum and building there Street Credentials at guest appearances at various markets and fairs and now have a location at the DeKalb market. If the décor is suppose to set the mood, then Cheeky has nailed it with the whitewashed wooden window shutters and aged wood that looked like it had its share of rough weather (totally natural, because Chinatown is known to get hit by coastal storms and wetland climate). Inside is no different from the outside with wobbly, narrow benches and weathered counters gets transports you to thinking you are in the South and at Domilise's or maybe a Brooklyn hipster hangout. Despite the way it looks, it is the food that matters and the food at Cheekys is worth the risk of a splinter.

Cheeky is a sandwich shop and I heard that they make a gut bomb biscuit and a tasty short rib sandwich but I was there to satisfy my po’ boy craving. I got the half and half, half the sandwich had oysters and the other half shrimp. The po’ boys are made to order, meaning they are cooking the oysters and shrimp for each sandwich and although it takes some time and be a wait when it gets busy, it is well worth it. The sandwich is simply dressed with mayonnaise, ketchup, lettuce and tomato. The bread I confirmed is flown in from John Gendusa Bakery all the way from Louisiana in order to get the right kind of bread for the po’ boy. The po’ boy was in short, delicious; the fried to ordered oysters had a great cornmeal coat and were still plump and juicy. 

The only thing that could have made this even better is a couple dashes of hot sauce, Crystals or course. The bread is the perfect match and I can see why Cheeky has their bread flown in, sure you can get a stellar baguette from Grandaisy but it would not be the same. The bread on first impressions seems like it is stale, but then you realize that the roll is just remarkably light and airy and has a certain crispiness to it that the fried seafood sits comfortably on. The bread is another example of “Terroir” and I am pretty sure you cannot mimic this kind of bread anywhere else. Cheeky may not be much to look at from the outside, but the food here is filling and good and I have to come back for their beignets and that chicken biscuit a combination that sounds like a perfect breakfast to me!

Cheeky Sandwiches

35 Orchard Street
New York, NY 10002

cheekysandwiches.com

Ample Hills Creamery

Om Nomz Hero Note to Self: Despite the inevitable melted mess, ice cream taste a bit better in a cone

No matter how old I am I will always end up with a runny line of sticky, sweet ice cream running down my hand. I should know better given how old I am, but anyway I eat it, I end up with hands of a five year old. But ice cream from Ample Hill Creamery is ice cream that should be eaten out of the cone. Made fresh daily and with local ingredients Ample Hill Creamery is just one of many frozen confection shops opening in New York this summer which is seeing a boom in all things ice cream, if duck is the new pork, ice cream is the new…uhh screw it I can’t think of an analogy. 

Ample Hills is colorful, not just in a figurative way and describing their confections, I mean physically, it is colorful, I believe they hit every Crayola Color spectrum and with a little play area in the back of the shop, it feels like a Day Care center. Besides the kid-friendly decor, Ample Hill Creamery is distinguishing itself with playful and tasty concoctions that Ben & Jerry’s wished they could have come up with first such as the one of their most intriguing ones, the Breakfast Trash which has breakfast cereal incorporated in it. Not like old people cereal like shredded wheat or muesli, more like a 7^th year college senior breakfast of frosted flakes, Captain Crunch, Sugar Pops and Fruit Loops. Although I do not partake in the inhalation of leafy greens, I had to sample it and although seems a bit catchy, it tasted pretty good. The only thing that I did not like is that the Fruit Loops do not fare well to the freezing process to well and they get a bit gummy but other than that, it is a tasty ice cream. 

After much thought and tasting, I settled with the Salted Crack Caramel and the Baked/Unbaked.   The Salted crack caramel, salted butter caramel ice cream with their “crack” cookie composed of saltine, butter sugar and chocolate. Buttery, sweet saltiness with crunch bits played straight into my love for salty sweet combinations. The Baked/Unbaked is vanilla ice cream base with baked chocolate chip cookies and unbaked cookie dough and this combination is the cookie making process, all in one ice cream tub. The crunchy cookie bits with dough cookie dough made a tasty combination. Although it may seem like the ice cream flavors at Ample Hill can seem, quirky and gimmicky, one taste of their smooth ice cream will dispel any thoughts that they are not making a some serious ice cream. Ample Hills is a must stop for all ice cream eaters and with their multiple daily flavors and new ice cream in the works, your palette will never get bored again.

Salted Crack Caramel on top, Baked/Unbaked on the bottom, party all around

Ample Hills Creamery

623 Vanderbilt Avenue
Brooklyn, NY 11238
www.amplehills.com/

Sugar Sweet Sunshine Bakery

Om Nomz Hero Note to Self: I cannot say “Sugar Sweet Sunshine” 10x fast

For a person that prefers cakes over an actual cupcake, I sure write and eat a lot of cupcakes but that is mainly because the reality is I do not have a discriminating palate and I will basically eat anything that tastes good…and sugary. I remember a few years ago, the first time I visited Sugar Sweet Sunshine Bakery in the Lower East was also the first time I went to Clinton Street Bakery, one I have never been back to and the other I stop by any chance I get and I think you can guess which one I am talking about. 

Pumpkin Cupcake

Before Sugar Sweet Sunshine, I had no faith that cupcakes could taste good because prior to that all I had sampled were ones from Magnolia and Crumbs were the definition of mediocrity and below average. They were like the Paris Hilton of cupcakes, wait, is she still relevant? Anyways, basically both these places are making cupcakes and bake goods that are not really anything special but due to a bit of fame (thankfully the cupcakes did not involve night vision) they gained popularity and a groupon-zombie horde following. More Cupcakes after the Jump!