Franny’s isn’t just a Brooklyn pizza spot that opened in 2004, it’s one of the Brooklyn restaurants that helped generate the critical mass of passion that was necessary to create the Brooklyn versus Manhattan restaurants debate. This local spot run by husband-and-wife owners Andrew Feinberg and Francine Stephens (veterans of Savoy), who New York Magazine once called "as committed to the Chez Panissean tenets of local, sustainable agriculture as they are to the venerable tradition of artisanal pizza-making," is the restaurant darling of Brooklyn (it was also just named by The New York Times as one of the 12 best restaurants in New York for wine). And even though they’ve moved across the street, expanded from 32 seats to more than 100, and opened another restaurant (Marco’s), Franny’s quality and passion for food — and pizza — hasn’t waned a bit. Want to have some fun? Start a conversation at the restaurant about which of the 12 pizzas on the menu is best. It will be a heated debate. What’s certain is that the clam pie, not a style New York is known for mind you, with chiles and parsley, is one of New York City and America’s best.