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Does anyone have an update on the brick oven pizza place on Franklin Avenue, as noted in this brownstoner post from last summer?
http://www.brownstoner.com/blog/2010/08/crown-heights-g-1/?comments=10
Brooklynian » Forum » Crown Heights and Prospect Lefferts Gardens »
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They've been working every day as I walk past.
Here's a post from January about it:
http://ilovefranklinave.blogspot.com/2011/01/sunday-videos-part-ii-building.html -
There have definitely been periods where work has not occurred.
Although xlizellx and I are seeing activity now, I didn't much activity during the winter.
I hope it is good pizza, and they also have pasta dishes.
With the exception of that place on Vanderbilt, we only have fast food Italian locally.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
The owner is usually at the site--he's the tall, thin white guy with greyish hair. Nice guy. He told us back in May that they were hoping to open in June, though it looks like that'll be pushed back a few weeks.
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It looks like the contractors are being quite meticulous about the finishing of the store front. It will be another very welcome addition to the block!
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I walk by this place every day, lots of work is being done now. BUT when will Chavelas open, finally? It looks to be finished! Waiting on licensing, I guess?
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I hope that this is a light and crispy in a 900 degree oven kind of place, as opposed to the foldable NYC slice kind of place.
...not that there's anything wrong with that. -
Anyone know if the pizza place has applied for a beer lic?
...most of the places that do well on Franklin serve beer.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
I spoke to the owner a couple of weeks ago. The place sounds like it will be a lot like Franny's on Flatbush. Pizza, small plates, and a full bar. He seems like a very nice guy, who is committed to the neighborhood and obviously is putting a great deal of money and time into fixing the place up.
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I hope he gets rich. There is a lot of money to made on Franklin Avenue.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
Yes, the owner applied for a beer and wine license several months ago. Thankfully he got in before the big brouhaha three months ago, when we had two back to back liquor applications in violation of the "500 foot". The "500 foot" rule requires that if there are more than 2 establishments with full liquor licenses within 500 feet of the new applicant, then the new applicant has to go through special review process.
Since that infamous event, there has been a backlash at the community board. Significantly more of the board members are voting against all applications, especially full liquor (as opposed to beer and wine) applications, especially if the owner isn't serving food.
Watch out in the fall when board meetings resume for more of the same. Interestingly, the newer board members who started this month seem to be among the most oppositional.
Is this a trend? Is the CB hardening its heart against newcomers? Time will tell.It all happens on the 2nd Thursday of each month except July and August. Location varies. For a schedule of locations, see:
http://www.brooklyncb8.org -
"Significantly more of the board members are voting against all applications, especially full liquor (as opposed to beer and wine) applications..."
I am so glad that they are fighting full liquor licenses. After all, decades of research show that people become less intoxicated and boisterous when consuming beer and wine, as opposed to other forms of alcohol.
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A sign posted this week in the window of Barboncino says they're hiring people to start "late July." I also heard they plan to have a full bar, table service and take-out counter. Anyone know about a backyard patio?
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Late July has now come and gone....
As of today, their Facebook page says they will open "within a month": https://www.facebook.com/pages/Barboncino-Pizza-Bar/173725399322408
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
"The place sounds like it will be a lot like Franny's on Flatbush."
That'll do real well on Franklin Ave. in this kind of economy. Lots of area residents are into paying a hundred bucks for two small pizzas, an appetizer, and a couple rounds of drinks. Forget it. Enough with the incoming expensive restaurants and bars in the neighborhood.
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I think you meant to say
Lots of area residents are not into paying a hundred bucks for two small pizzas, an appetizer, and a couple rounds of drinks.
...but yes, Crown Heights is full of people who are hungry, and comparatively successful and wealthy.
For the sake of the owner, I hope they like pizza.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
you better move to East New York and fast. There are 2 places slated to open on Franklin that will be cocktail bars, top shelf liquor w hand made juices and compliments also hand prepared like fruits and veg, not from a can or jar. Nothing for close to 5 bucks .The time and care taken to buy and prepare these foods and drinks are what people are paying for.
Pizza is a great eye opener for you. There are inexpensive offerings on Franklin already, 1 on the block and another across Eastern. Both have a slice for a couple of bucks w canned soda. Gino's still has an 11 dollar pie and the delivery guy is super nice and fast. If Barboncino offers some standard fare he still will have a leg up on his competitors because he spent time and cash on his dining room. Slice of Brooklyn, Gino's and Nino's are asleep at the switch. The other guy sold his shop to make way for a PCS cell phone store(?). The new residents of the area are demanding better quality and paying for it.I have eaten S.Brooklyn, Franny's, Lucali, DiFaro,Grimaldi's,Patsy's,Metro,Ben's, Arturo's,Lombardi's, John's,L'Asso, 100's more all over the country. You have grossly underestimated people's love of quality pizza.
*honorable mention going to some Arabs..the guys at Fattuosh on Henry make a good pie made with pita/Syrian bread crust, even if it's not your thing they have all kinds of great stuff(middle eastern) food there
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whynot_31 said:
I think you meant to sayLots of area residents are not into paying a hundred bucks for two small pizzas, an appetizer, and a couple rounds of drinks.
i think chekhovian meant what he wrote -- it's called sarcasm.
"Here's a little tip I would like to relate: Many fish bites if you got good bait." -
Smoking Joe-
I suspect you are correct. ...but also suspect the new pizza place will be packed with paying customers.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
Why isn't Franklin Roadhouse packed?
Yeah, I know the new mentality is that Franklin Ave is suddenly Smith Street or Court Street, but I suspect there's been too much, too fast.
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I agree with you, in that Franklin Avenue seems to lack that large "condo owning, salaried" class that supports Smith and Court St.
I have the impression that Franklin Avenue's "dining out" population is younger and poorer, and I think several of the new businesses will close because they have over estimated demand.
Franklin Roadhouse might be one of them. For an unknown (perhaps foolish) reason, it decided to take on Franklin Park head to head, despite having a smaller menu, a smaller indoor and outdoor space and fewer beers. So, when I crave a burger and a beer, I still head to Franklin Park.
Roadhouse does, however, currently offer the only acceptable pizza on Franklin Avenue that can be eaten in cool air conditioning with a beer.
However, Roadhouse seems to offer pizza as an after thought. Despite this being on of its strengths, it does not prominently declare itself a place that specializes in pizza. It may benefit from better signs in the window and an Italian name.
I also feel it's location puts it far away from many other establishments.
Meanwhile, I see Barboncino as having several advantages over Franklin Roadhouse:
Good street frontage.
A location closer to EP, where people are spending lots of time and going to the subway.
An atmosphere consistent with dating/dining, as opposed to a dark atmosphere with tables made from industrial lumber.
Wine in addition to beer.
Salads if they are smart.
Clear branding: Classy Italian pizza and pasta place.
Customers are able to see in from the outside.
....but, yes, time will tell. If their service and food lives up to its billing, it will survive. If it doesn't, it will go under.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
Have you been in The Roadhouse? The pizza is decent, the burgers are good,the onion rings are legit and a lil' better than DutchBoy. The beer prices are good.
The interior is made up primarily of things sold at a Patrick Swayze yard sale. Bottom end everything no design, even less thought put into it. The outdoor space? You wouldn't board your dog in that back yard, everything done in super time saver mode. Get a partner and an architect/interior designer or call it a day. Places are killing each other outdoor space, this one is as inviting as the train station for comfort and appeal -
catwalker » Slice of Brooklyn, Gino's and Nino's are asleep at the switch.
I wonder which of the existing pizza places will close first. Given its corner location, Slice of Brooklyn seems the most under utilized.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
I've been to Franklin Roadhouse two or three times, and two things about it confound me:
1. It feels like there should be a bar in here, but there isnt. I keep finding myself drifting over to the counter by the pizza oven, expecting bottles, taps and stools. I'm not saying that I need, or that there is a demand for, another bar right there, it just feels like this place wants to be a bar and isn't. The "ambiance" (aforementioned, and very amusing "Swayze Yard Sale") screams bar to me, not pizza place, or whatever it is.
2. Don't call a place "roadhouse" and then not serve barbecue. It just seems wrong. I was all excited that a bbq joint was opening up, and its pizza. Good pizza, but still.
Having said all that, I certainly don't mind Franklin Roadhouse. Tee burgers are good, the pizza is better, and the prices are decent.
Earlier in the summer, a friend of mine and I went to have a quiet beer in the back, and were horrified to discover what appeared to be an extremely tightly-packed Abercrombie & Fitch photo shoot in the backyard. We left immediately and walked to Sepia.
Perhaps I've finally become the cranky old man I've always pretended to be.
If you're happy, you're not paying attention.
spurn Productions, Inc. -
I agree that the Roadhouse is suffering from an identity crisis and yes, that counter is SCREAMING to be made into a bar. I fear that that specifically will be the downfall of the place. The burger is good. The pizza is good. Having watched many places come with a clearly defined identity only to struggle to get their food right, it's surprising to see this place struggling with identity yet have rockin' food.
Frustrating and sad!!!
"...you can choose the rain....but I choose the sun..." - N. Costa -
Looks like Roadhouse is at least understanding some things about pricing. When it opened, the only beers under $7 were Bud Light and the mysterious Roadhouse Red. Again, we're talking about Franklin Ave here, not midtown. I do see signs now for all-day happy hours with crap beers for $2, but I'd contend that makes more sense than $9 cocktails (see Bearded Lady, blessedly on the Prospect Heights side of Wash).
I think Whynot has an argument, but I wouldn't bet on any of those upscale factors securing this much anticipated Barboncino establishment.
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Chekhovian said:
Looks like Roadhouse is at least understanding some things about pricing. When it opened, the only beers under $7 were Bud Light and the mysterious Roadhouse Red. AThat's not true ... I went on opening day and ALL of their beers were $3 all the time. And the Roadhouse Red is simply Killian's with a different tap handle -- it's a really common thing with large types of beer to allow company's to rename it as a "house" beer.
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Maybe it was some opening day promotion. When I went there, Roadhouse Red and Bud Light were $4 and other specialty beers like Stella were $7. And the place was empty, I wonder why.
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Should one of us lets the folks at Roadhouse know about this thread, or should we just keep our impressions to ourselves?
https://www.facebook.com/pages/Franklin-RoadHouse/212054922146747?ref=ts
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
They haven't posted anything since May on their FB page.
I dunno. Been a couple times. Not a huge fan.
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Went to Roadhouse tonight. The pizza was really good. Beers were between $3 and $6 for taps. But the atmosphere is so weird!
We walk in and it's empty -- Because there is no AC and it is at least 25 degrees hotter inside than it was outside. We walk to the counter and wait. A woman asks what we'll have. We order a pizza and 2 beers and quickly walk to the back yard to cool off.
We sit outside for a bit and then wonder if we're supposed to wait for the pizza inside? Will they bring it out? It was a weird feeling. After 20 minutes, a guy brings out our pizza and some plates. No clearing of the now-empty tables' glasses, no asking if we want more beets, etc. When we're done eating, we bus our own table and come to the counter again to pay (cash or mastercard only? weird) and there's a line for a tip on the receipt to sign. It was so awkward -- I mean, it's a restaurant and they brought us the pizza, but I had to bus my table and get up to get my own beers....I tipped as if I was at a bar, not a % because I wasn't sure what to do.If this place was more bar-like with good food, I'd get it. If it was more restaurant-like with beers, I'd get it. But now? I'm just confused.
But good pizza!
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Who wants to hurdle police tape for an expensive brick oven pizza?
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Chekhovian said:
Who wants to hurdle police tape for an expensive brick oven pizza?Hopefully they will take down the tape before the place opens, but I expect I will walk by a sidewalk murder shrine if the pizza is reportedly good.
A while ago, I heard this place was supposed to open by mid-Sept. Anyone have more recent scoop?
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
Still no word on this place's opening date?
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
soft opening Wednesday Oct. 5, the owner said yesterday...
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Thanks Watcher!
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
Time Out NY says the official opening is Oct 6th
Time Out NY » Barboncino. Indie filmmaker Ron Brown (A Perfect Fit, Consent) apprenticed with the Stefano Ferrara family, who make wood-burning pizza ovens in Naples, in preparation to open his own Neapolitan-style pizzeria on October 6.
Paulie Gee's alum Jon Greenberg is at the stove, executing a short menu of simple Italian fare, including Margherita, cremini-and-fennel-sausage and artichoke-and-smoked-pancetta pies.
The rustic space features antique mirrors, Edison lightbulbs and a wood-and-tin ceiling. 781 Franklin Ave between Lincoln and St. John Pls, Crown Heights, Brooklyn (718-483-8834)
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
and it is open now! at 6 pm
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Gorgeous restaurant, and the food is very good. The pizza crust is almost paratha-like, soft and crispy on the outside. The cheese is delightful and the ingredients are fresh. The pies are a good size for sharing with nothing left over, but if you're really hungry (or gluttonous) a whole one is definitely possible to consume.
The Bibb salad was very good, although it could have used less dressing and more gorgonzola. Also I would have preferred to see a more flavorful mushroom option. Calling button mushrooms "crimini" does nothing to make them more exciting, especially when the pie is one of the more expensive on the menu. I skipped that and went for the artichoke and pancetta, which was very tasty. I didn't have the pepperoni, but it looked great.
Overall, a fantastic addition to the avenue. I definitely expect it to draw a crowd.
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Went in today in hopes of getting a drink -- they are BYOB right now, but got to check out the interior. It is so nicely done. Looking forward to getting food there soon.
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With Wino(t) down the street they can stay BYOB as long as they like
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If it's in any way related to Paulie Gee's then I am excited to go.
whynot_31 said:
Time Out NY says the official opening is Oct 6th Time Out NY » Barboncino. Indie filmmaker Ron Brown (A Perfect Fit, Consent) apprenticed with the Stefano Ferrara family, who make wood-burning pizza ovens in Naples, in preparation to open his own Neapolitan-style pizzeria on October 6.
Paulie Gee's alum Jon Greenberg is at the stove, executing a short menu of simple Italian fare, including Margherita, cremini-and-fennel-sausage and artichoke-and-smoked-pancetta pies.
The rustic space features antique mirrors, Edison lightbulbs and a wood-and-tin ceiling. 781 Franklin Ave between Lincoln and St. John Pls, Crown Heights, Brooklyn (718-483-8834)
Spend a buck, light a number for one the 400,000 victims in Darfur: darfurwall.org -
do they also sale slices or is it only a sit-down pie kind of place?
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single biggest F up in Franklin ave history. The best dining room on the block, best pizza for miles,BYOB will keep the price down for a little while. What? I get it you have so much money that the first few 1000 are not a big deal. Great place. the low end end pies will take the edge off the locals. see the line at Chavelas and pizza will work great.Good work mr low key they are coming even if the publicists don't say they should. F the mags don't pay them.people will show up and eat without them..few hundred saved..spend it on cheese. You did a great job, every detail
pie is great and so is the seating and vibe.good luck -
catwalkertexasranger said:
single biggest F up in Franklin ave history. The best dining room on the block, best pizza for miles,BYOB will keep the price down for a little while. What? I get it you have so much money that the first few 1000 are not a big deal. Great place. the low end end pies will take the edge off the locals. see the line at Chavelas and pizza will work great.Good work mr low key they are coming even if the publicists don't say they should. F the mags don't pay them.people will show up and eat without them..few hundred saved..spend it on cheese. You did a great job, every detail
pie is great and so is the seating and vibe.good luckwait, what? Is this a post that is positive or negative about the place?
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catwalkertexasranger said:
single biggest F up in Franklin ave history. The best dining room on the block, best pizza for miles,BYOB will keep the price down for a little while. What? I get it you have so much money that the first few 1000 are not a big deal. Great place. the low end end pies will take the edge off the locals. see the line at Chavelas and pizza will work great.Good work mr low key they are coming even if the publicists don't say they should. F the mags don't pay them.people will show up and eat without them..few hundred saved..spend it on cheese. You did a great job, every detail
pie is great and so is the seating and vibe.good luckhuh?
"Here's a little tip I would like to relate: Many fish bites if you got good bait." -
Cocaine is a hell of a drug.
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I've always said cat walker likes his drink...another classic post!
"...you can choose the rain....but I choose the sun..." - N. Costa -
I probably should have done a bump or two before I wrote that. Last night some reporter was going on about how the pizza place is not complete without beer or wine and that his review of the place would include comments about how it's not the total dining experience. He also said that he was annoyed at the way the place opened because there should have been a press release or something or a combo press/facebook/twitter he felt that the guy opening the place was cavalier to allow the spot to fill up on word of mouth and made some comments about how the guy probably has more money than sense.
I did not have either left after listening to a friend tell me about getting fired that day. We talked over 30 house margaritas at Chavelas. My post does reflect the true power from the tasty glasses of tequila blended mind altering deliciousness. The guy who I am not calling out until I see his review will choose who he sits next to more carefully next time and will probably not say bad things about businesses or people on Franklin the day after they open. I would have found lots of things he said unreasonable even without my gut filled to capacity with Margaritas but it was pretty fun to vent.Thank god for coffee.
I see nothing but happy people exiting the pizza place and hope to be a happy customer today -
That always happens to me at Chavelas. They seat people so close together, and often I've found myself 3 inches away from some super annoying people (and I'm sure the feeling is mutual sometimes).
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