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We were very disappointed. We ordered in a pizza and salads. The pizza came cold and was small for a large pie. For the money, the salads were very small and the most disappointing was the Portobello Mushroom Al Forno for $8.95. They used a large aluminum container which had 1 and 1/2 small mushrooms in it with tons of space left over. On the side was a small portion of aurgula in another container. We expected much more and were very disappointed. Not worth the cost or the wait.

If you're looking for some of the best pizza you can get outside Italy, this is one of the places you should check out. Now, I'm not saying you can't find phenomenal pizza other places, but this is way high on a very short list. My first time there I had the beet and goat cheese ravioli. They were light, and obviously handmade. It was one of the best pasta meals I have ever had. My boyfriend and I shared a prosciutto pizza on our last visit. Once again, phenomenal pizza! Just a little pricey. It was on special, and when the bill came we were shocked to learn it cost $17. Just a few bucks more than it was worth. Definitely check this place out. Wear loose pants, and ask the specials' prices. Buon appetito!

I've been to Lil Frankie's a bunch of times, and I've always been happy- both pizzas and pastas are above average, and a decent bargain. I just had to post here after my last experience though: a warning: If you order the daily specials, ask the price! I ordered a four-cheese, 12-inch pizza, and was shocked when the bill came: $17! Which made it pretty much the most expensive thing on the menu! Seriously- I'm happy to pay ten times that much for a special dinner, but charging that much for a one-man pizza (which, incidentally, wasn't that good.

Found Lil Frankie's on the internet when planning a trip to NYC from Dallas. SCORE! It was just a tiny hole-in-the wall but with exceptional food, prepared perfectly. Foodie heaven and for a reasonable price. Surely one of the best kept secrets in NYC - at least to the tourist set. Hop off the Gray Line sight-seeing bus at stop 15 in the East Village near St. Mark's Street. It's about seven blocks' walk and hard to see, just a white door and one small window - no sign that you can see from across the street. Go for lunch on the way back to midtown from the downtown sights on the lower loop. Waiter gave us a free tiramisu to share between the four of us when we told him how we found the restaurant on the web. It was the best tiramisu I have eaten in my life! Flavor was superb and consistency like foamy velvet laced with cream, chocolate and coffee. Pizza was smothered in fresh basil, fresh moza, tiny meatballs and ultra-thinly sliced spicy sausage which pleased my carnivorous teenage boys and husband. Chianti was spendy but divine. Perfect thin and crispy crust. This is NOT pizza hut - thank you! Neighborhood astmosphere - a relief from Times Square and chain restaurants. We sat in a cozy booth and felt like we were amongst savvy natives instead of tourists and lunatics. Simple decor and simply perfect food - fresh ingredients which could stand on their own since they were quality and did not need to be covered up. If you love great thin-crust pizza with fresh and tasty toppings, it's worth the trouble. Take a cab if you have to. Thanks Li'l Frankie's. You rock.

Lately they've had a special pizza appetizer called Foccaccino (sp?) on their menu...it is amazing. It's a pizza dough sliced in half and filled with a creamy goat-like cheese and prosciutto and baked with truffle oil drizzled on top! Trust me, its worth a trip (or 5 dozen) down to the lower east side.

I always found it just a little peculiar that people will go to the most extreme measures to find the freshest piece of sushi, but will think nothing of devouring a substandard piece of pizza. I have long maintained that pizza does not get the respect that it deserves or the reverence that other foods command, and I'm not sure why. Producing a simple piece of pizza is actually very complex. The gulf between Domino's and Grimaldi's is far greater than the difference between Yama and Yasuda, yet many dinners would scoff at notion of paying up for a pie of pizza. But maybe if people ate at places like Lil Frankie's, they might reconsider their frugal approach. Lil Frankie's pizza could turn even the most hardened carbophobic into a pizza lover. Whether you're talking about NY style proportions, like my beloved (when it was on Carmine and Bleeker), or thin crust gourmet style like Totonno's, there really is no better place for pure pizza heaven. Unlike many places that claim to use a brick oven but actually cook their pizzas in a standard oven with a brick facade, Frankie's uses the real deal. And what comes out of that oven is pure magic. The pies are about 10 to 12 inches in diameter and look as good as they taste. Before taking the first bite, hold a slice to your nose and take in the aroma. The first bite is incredibly satisfying, with the freshness of the basil cutting through the mozzarella and the tomato sauce. The crust in thin and light, but still very crisp. The cheese, especially the Mozzarella Di Bufala, is impossibly creamy and fresh. The sauce is slightly spicy, but not at all watery and not too sweet or salty either. In short, it is Nirvana, and how many dishes under $13 can you say that about? The pepperoni is quite good and much spicier than most. I personally like half olive, half pepperoni, but other good toppings include the homemade sausage and eggplant. I have not tried the other dishes, nor would I. The Pizza is just too good to pass.

If you're into thin crust pizzas Lil' Frankie's has one of the most delicious pizzas in the East Village. Delivery is generally good, usually within 25-35 minutes of placing your order and if it's going to be longer they'll let you know when you call. I've been to eat in the restaurant and the atmosphere is nicely rustic (dimly lit with candles, wood burning oven, stone wine cellar-esque walls) but be warned on the weekend -- the service can be very slow when it gets busy and there's often a wait for a table.