You took over ownership of Franny’s just over two years ago.  What was your relationship with Franny’s and with pizza in general before that? 

Mya: I opened up my restaurant Dinamo in Richmond, Virginia in 2013 with my partners and mentors Ed Vasaio (Mamma ‘Zu) and Brad Wein (Edo’s Squid, 8 ½).  It is a lovely, little cafe located in the heart of Richmond’s Fan District serving a mix of Mediterranean food, strong espresso and an oil-pressed pizza, taken directly from Mamma ‘Zu’s secret menu.  I started working at Mamma ‘Zu about a month after graduating from Virginia Commonwealth University.  I was playing music with a band, touring, and working in between tours at the restaurant.  

My first restaurant job was at 14, at a natural health food store and deli that taught me the ins-and-outs of running a cafe. I loved making food for people as much as I loved serving.  When the opportunity to work at Mamma ‘Zu came from a friend who was also cooking there, I jumped at it.  They’re known for their eggplant parmigiana and overflowing plates of broccoli rabe and calamari with beans and arugula; I knew that I had found my new home.  I worked just about every job from the back of the house to the front.  My favorite, and often most difficult, was bartender/pizza maker.  It is behind the Mamma ‘Zu’s bar that I learned how to make dough, oil press a pizza, and attempt to not get burned on the top (still a challenge due to my short stature!) 

My husband Matt Marcus (@threekingstattoo) and I had been long-distance dating for several years, traveling back and forth between New York, New Jersey, and Virginia making it work between Dinamo and his tattoo shops and bars.  When I became pregnant with our now 2 ½ year old daughter I made the full time move up north. I had been scouring the area for a perfect location for a new restaurant in my community.  Through a friend in Highlands, I was introduced to Giorgio Migliaccio, former 40 year owner of Francesco’s Italian Restaurant who had been looking for the right person to ease him into retirement.  The moment we met we knew it was kismet.  I had fallen in love with Francesco’s gorgeous garden in full bloom, the proximity to Sandy Hook Gateway National Park. The neighborhood is just a stone's throw away from where we were putting down roots.  I made an offer on the spot.  Giorgio was kind enough to wait for our schedules to sync, and when my daughter was 3 months old I took over Francesco’s.  The following year we rebranded and became Franny’s serving many of the past, popular dishes while introducing more modern, fresh, and seasonal dishes that showcased the local produce of the Jersey Shore. 

What’s your signature pizza style?

Mya: Franny’s specializes in both hand-tossed New York style pizza (well done is always my preference) and oil-pressed square pies like our Grandma and Sicilian.  Currently my absolute favorite pie is our Grandma Pizza ½ Tipsy Nonna: oil pressed, square pie with fresh mozzarella, marinara sauce & basil + ½ fresh mozzarella, vodka sauce & basil. 

We first started to get to know you during your participation in the NYC Pizza Festival last month, but it looks like giving back to community-based organizations is something that you’ve been doing consistently. What are some fundraising projects you’re particularly proud of?

Mya: In my youth, my parents ensured that my sister and I were always socially active and helping give back to the community.  My husband and I truly believe that what you put out is what you get back.  We are extremely lucky to have such a great space and venue that allows us to reach many members of our community.  With a background in art and music, it is always important to me that we try to push forth an environment that encourages and nurtures the arts.  We also try our best to employ students and create fundraising opportunities that help our local schools.  

One project that we spearheaded this past winter, during the height of the pandemic, was a holiday business window painting initiative. It was run by the students of Henry Hudson Regional School, local business owners, and Ryan Toth of @hippokampos.murals. We knew that virtual schooling has been tough on the kids and this gave the students a chance to get out and spread some holiday cheer around Highlands.  

Two weeks ago in celebration of our two year anniversary, we held our second annual “Free Pizza for a Year” raffle where every person who ordered Franny’s during our anniversary week was automatically entered into a raffle to win 52 free pizzas! Our winner Dave was both shocked and thrilled! On our actual anniversary day, May 19, we donated half of all sales to Henry Hudson Regional School.  The community came out in throngs to support. It was a beautiful day. 

You run a very family-oriented business with multiple generations of team members working at Franny’s (which we love!)  How did this come to be?

Mya: When I took over Franny’s I kept 100 percent of the staff…some had been working there for 25 years! When the pandemic hit, enough people wanted to work and stayed on staff to keep Franny’s open. We are very fortunate to have never closed our doors, but we had to tighten our staff tremendously. Only now, with sanctions lifted, have we increased our staff back to normal capacity.  We’ve also picked up some of the staff’s family members who were furloughed or laid off from their full time jobs as delivery drivers, prep workers, and created new shifts to help with the new style of carryout and delivery.  We currently have four parents on staff who work alongside their kids! Franny’s is truly a family restaurant.    

We hear that you have a few celebrities who are regulars at Franny’s.  What can you tell us about that?

Mya: I first saw Kevin Smith’s movie Clerks when I was 13 years old- arguably too young for the content. It most definitely helped shape my (often off-color and biting) sense of humor.  It became a staple in the VHS movie rotation well into my college years.  Upon taking over Franny’s, I found out that not only were Kevin Smith and Jay Mewes from Highlands, but Jay and many of Smith’s actors worked at Francesco’s for years (check out Jay’s Franny’s cameo here!)

A few months ago I was out on a family bike ride and passed the legendary Quick Stop from Clerks. Kevin Smith just happened to be outside.  I introduced myself and told him I took over the old Francesco’s in Highlands.  He asked me if the backyard still floods like the old days when it storms? I assured him it does and, of course, put in a good word for a potential Clerks 3 filming locale! Fingers crossed!