In a Frenzie: Sourdough Pizza That Goes Down Easy

Located on Atlantic Avenue, Frenzie is the latest venture from Daniel Grossman and Brendan Kelley, who met while working at the renowned Bushwick pizzeria Roberta’s. The establishment functions as a late-night wine bar and restaurant, specializing in sourdough pizzas made with locally sourced flour from Brooklyn Granary in Gowanus. Grossman, a former L’Industrie baker, utilizes natural fermentation to create a lighter, more digestible crust intended to accommodate a full dining experience.

The menu extends beyond traditional pizza to include seasonal small plates such as beef tartare with potato chips, hamachi crudo, and a variety of salads. Head bartender Charlie Szur oversees a selection of organic wines and cocktails to complement the fare. The interior features wood-paneled walls and mid-century lighting, aiming to provide a relaxed atmosphere for local diners seeking an alternative to traditional gas-deck slice shops.

Summary by Dispatch AI — read the full story at Ediblebrooklyn.