Franny’s (CLOSED)

Franny's devotees can breathe easy—husband-and-wife team Andrew Feinberg and Francine Stephens have reincarnated their pioneering farm-to-table pizzeria two blocks down on Flatbush. Executive chef John Adler oversees a menu identical to the original's (yes, that means those beloved clam-and-chili pies), while the decor gets a refined face-lift with mosaic tile floors, antique bone mirrors and steelwork throughout. The key difference is that this pizza joint has more of, well, everything—not one but two brick ovens baking up those blistered crusts; 100 seats total, almost twice that of the original; and large-format entrées (wood-fired poularde, salt-baked whole fish) available exclusively in the 30-seat private dining cellar. Also on offer: expanded lunch (served Friday through Sunday), takeout and, finally, reservations (for six people or more), which should decrease the long lines the hot spot routinely attracts—fingers crossed.