New York-style pizza, natural wine and late-night drinks come together at Frenzie Wine & Pizza, the new Brooklyn Heights restaurant from chefs and co-owners Brendan Kelley and Daniel Grossman. Conceived and designed by the pair, the 50 seat space is a laid-back, livelier casual counterpart to their neighbouring upscale restaurant, Confidant, with indoor and outdoor dining and artwork and photography selected by the team creating a modern setting that also references the familiarity of a classic New York pizzeria.
Food centres on 14-inch New York-style pizzas made with house sourdough and a proprietary flour blend produced for Frenzie by Brooklyn Granary. The opening menu includes Sausage and Peppers, Spicy Vodka with ’nduja, Marinara with Salsa Verde, and seasonal pies such as Sungold Tomato and Japanese Eggplant. Guests can also build a Classic or White Pie with a choice of toppings, while a rotating Calzone of the Day completes the pizza selection.
Small plates include Pan con Tomate, Smashed Cucumber, Fritto Misto, Beef Tartare, Stracciatella with stone fruit and currants, and Crudo with Mixed Melon. Dessert keeps to the Italian theme with Tiramisu and Seasonal Soft Serve.
The wine programme, overseen by head bartender Charlie Szur, focuses on natural wines from producers across a broad range of regions, with nine wines available by the glass and 14 bottles at opening. Selections include producers from Spain, Austria, Italy, Vietnam and the Czech Republic, with both lists rotating frequently. Cocktails include the Frenzie Martini, Sherry Cobbler, Shakerato and Frenzie Manhattan, alongside spirit-forward “1 Sip Wonders”.
Open daily, Frenzie marks a return to pizza for Kelley and Grossman, who first met at Roberta’s nearly a decade ago, bringing their experience across some of New York’s established kitchens to a more casual Brooklyn Heights setting.
Frenzie Brooklyn Photography, Heather Willensky.