F&F Pizzeria in Carroll Gardens effortlessly blends artisanal ingredients with casual vibes, dishing out crave-worthy slices and a charming outdoor patio.
"The slice shop and to-go spot from the Franks, Frank Castronovo and Frank Falcinelli, is getting its own nearby sit-down spot in September, but this original location will live on. Stick with an easy order of a slice with just cheese, pepperoni, or hot sausage and sage. Or branch out with a slice from a clam pie, cacio e pepe, or even a square Sicilian slice — whatever is available." - Robert Sietsema
"A pizza place from the people behind Frankies 457 Spuntino and Franks Wine Bar, F&F is located in a converted garage between these two very good Italian spots. But unlike its neighbors, F&F is a counter-service slice shop with a rotating list of minimal toppings. The crust is crispy, the sauce is incredible, and the cheese tastes like it was just delivered by a friendly dairy farmer hours before being baked. There’s a nice sidewalk patio out front where you can stare lovingly at your half-finished slice, and wonder how many of the world’s problems could be solved by bringing together a few people who treat bread like a vitamin." - neha talreja, bryan kim, willa moore, carina finn koeppicus
"F&F Pizzeria is expanding into a sit-down restaurant space, moving into the location previously occupied by Franks Wine Bar. The decision was driven by popular demand for a full restaurant experience. The new space will feature a short and sweet food menu that goes beyond pizza, along with an updated wine list. The original F&F Pizzeria at 459 Court Street will continue to operate as a slice shop." - Melissa McCart
"Pizza and wine delivery and takeout available - call or order online." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren
"New York has never truly celebrated clam pizza with the same fervor as New Haven, but make no mistake, F&F has created one of the great bivalve slices of our era ($7). There’s nothing fancy happening here, just good chopped clams, breadcrumbs, a lot of garlic, and mozzarella. Connecticut pizza makers like to omit the mozz, but it adds a wonderful stretch and saltiness to the slice, while the clams add a wicked undercurrent of brine and oceanic aroma." - Ryan Sutton
