The two owners of franny's, FRANCINE STEPHENS and ANDREW FEINBERG, have a strong commitment to creating an environmentally responsible business. While their commitment to sustainable agriculture has been part of franny’s since it’s inception-- defined as purchasing locally grown foods and serving them in the seasons during which they are grown--their business itself has grown increasingly sustainable over the past three years. The vegetables, fruits, eggs, dairy, and fish are largely sourced from local and/or organic producers; all the meats at franny's are from sustainable sources, containing no hormones or antibiotics. Additionally, franny’s uses renewable energy, made up of 35% wind power and 65% small hydroelectric power, purchased from Con Edison Solutions; the coffee is fair-trade and sustainably produced; the cleaning and dishwashing products are earth-friendly; kitchen grease is converted into biodiesel fuel; the menu is printed on recycled paper; and the to-go containers are made from biodegradable materials.

franny's is a team of over 20 hardworking and loyal people who are committed to giving our guests the highest quality and most consistent food experience possible.

ANDREW FEINBERG {OWNER & CHEF }
Andrew believes that simple is the best. Less is more. That when properly prepared, Italian food is the best, most delicious cuisine in the world. He spends much of his time honing his understanding of traditional Italian foods and the relationship between farmer and chef, seasons and menu.

“I believe that if a dish has 3 perfect ingredients then it doesn’t need anything else.
The menu at franny’s is based on leaving out that ‘extra’ ingredient rather than putting it in,” says Andrew. “I want people to taste the purity of each ingredient in every dish,” he says.  He adds, “everything that I cook has got to be true to where it comes from.”

FRANCINE STEPHENS {OWNER & MANAGER}
Francine has spent her entire professional career educating consumers, chefs, businesses, and community leaders about the means and benefits of an economy and environment improved by purchasing locally grown foods and products. Francine worked for numerous non-profit organizations before she owned franny’s including Mothers & Others for a Livable Planet and the Rainforest Alliance.

Martin GobbÉe {GENERAL MANAGER}
Martin worked for over nine years in the Batali/Bastianich empire. He started as a waiter and bartender at Babbo, then eventually worked as a maitre d' there. Before coming to franny's, Martin was the Head Maitre d' at Del Posto. Martin has lived in Park Slope, Brooklyn for the entire twelve years of his time in New York City. He was born in Buenos Aires, Argentina and grew up most of his life in New England. He and his wife, Heather, met in graduate school while getting their MFA's in Acting, and came here to pursue careers in the performing arts. They have two children who attend PS 372 (The Children's School).

DANNY AMEND (CHEF)
Growing up in Santa Rosa, California, Danny started cooking at an early age with ingredients picked from his family's garden and local farmer's markets.  After working in kitchens across the country including the Napa Valley, San Francisco, Las Vegas and Manhattan, Danny came to franny's seeking a more simple approach to local ingredients. He has found the ideal place to cook consistently delicious food.

NEKISIA DAVIS {GENERAL MANAGER}
Nekisia has spent the last few years discovering her passion for local and seasonal foods through the amazing resources provided by living in Brooklyn. Before finding her home at franny's, she worked at restaurants all over New York, including Danny Meyer's Gramercy Tavern. Currently, she expresses her creativity through franny's seasonally-driven homemade liqueur program, making concoctions including amari and vermouth. Neki lives in Brooklyn and loves the fact that franny's is like a family to her.