Frenzie

Frenzie opened in late summer 2026 on Atlantic Avenue, between Henry and Clinton Streets, right next door to its sister restaurant, Confidant. Both belong to chefs Brendan Kelley and Daniel Grossman, who met in the kitchen at Roberta's. The room plays at old-fashioned pizza parlor — brown plastic water pitchers, drinks poured over pebble ice, a bar and a few big tables for birthdays — while the wine list runs to natural and organic bottles from small producers, most glasses under twenty dollars.

The pies are 14-inch sourdough rounds made with flour from Brooklyn Granary. Open with the Little Gem salad and a fritto misto of boquerones, peppers and summer squash with green ranch, then split the spicy vodka pie, dotted with pockets of 'nduja, and a classic pie covered in curled pepperoni cups. The white pie gets ricotta and lemon zest, and late-summer menus have carried a Sungold tomato pie with stracciatella. After 10 p.m. the kitchen switches to a late-night menu of rotating square and round slices with drink deals.