Just like (a cooler, younger) grandma’s

Make text smaller Make text larger


  • photo by BECCA TUCKER

What made you decide to open up Fannie’s now?

Stephanie: This place opening up.

Brittney: We really wanted to be in the Village of Warwick. We know a lot of people and we have a following here. People know us from La Petite and The Grange [restaurants where they worked].

Who’s Fannie?

S: It’s me. My grandma always wanted to nickname me Fannie, as a nickname for Stephanie. I was always like, why would you want to call me Fannie? I don’t want to be called Fannie! Now it’s endearing.

Describe the concept for the restaurant.

B: We wanted it to feel like you’re at grandma’s house, but like if grandma was super cool – and young. Just feel at home, and loved. And that we would source, obviously, locally and seasonally.

Who are your local suppliers?

S: High Breeze Farm, Lowland Farm for our meat, Peg’s Eggs, Scheuermann Farm for produce.

Are you looking for more?

B: If someone in the community was growing a ton of whatever, I’d say that sounds great, I’ll buy some of that. If you’re spreading the wealth around, a little bit here and a little bit there, it’s better for everyone.

Do you have a garden?

B: We always have herbs. We just don’t have a lot of space where we live, but one day.

What’s your favorite thing on the menu to cook?

S: I’m the barista, so for me the Fannies Latte is my favorite, with maple syrup and cardamom and fresh whipped cream on top.

B: Baking the bread is my favorite.

Do you get up really early, like we all imagine bakers do?

B: I get up at 5 and I’m here at 6.

Is it peaceful at that hour?

B: Oh yeah. The buses are lined up outside. There’s nobody around. I don’t turn the lights on, I just let the sunrise come through the window.

You two are life partners. Is it hard to work together?

B: We’ve always worked together. And we’ve been best friends for such a long time, it’s natural. It would be weird if we didn’t work together.

If you weren’t in the restaurant business what would you be doing?

B: I guess I would be farming.

S: I would be an artist if I could make my money doing my own art. I have a studio in town; I’m trying to still balance. But the restaurant world and art world is like a big collaboration. I find that the people sitting in restaurants are artists, or admirers of art.

What do you do to run the restaurant sustainably?

S: We compost everything and feed it to the chickens at High Breeze Farm. We use compostable to-go cups. We try to limit napkin use. Some of our food scraps go to our dog. We take all of the zest from the oranges we use for juice to make marmalade.

B: Our cleaning products are all natural. All of our egg cartons go back to Peg [of Peg’s Eggs & Honey] and she reuses them. Our garbage at the end of the night is just stuff we can’t feed to the chickens.

Any unexpected challenges?

S: One thing maybe is that everything’s made from scratch, so it’s not going to be so quick.

B: Yeah, certain dishes — like the baked eggs takes 20 minutes. Sometimes people get impatient. But we tell them, that’s just how long it takes to cook.

What’s your best seller?

B: Tamales. My grandmother’s Mexican so that’s where that comes from. We had them at Applefest, and two separate people tried to bite through the corn husks, and I was like, ‘Oh excuse me, you have to unwrap it.’ I was like, I don’t know if I should keep this on the menu… and then that’s the thing we sell the most.

Interview by Cheyenne Boccia


Make text smaller Make text larger


Pool Rules

comments powered by Disqus


2019 Green Schools
50% of schools reported they had a garden

41% said they either had or anticipated putting in a rain
garden or rain barrels

Read more »

The home stretch
Sometimes the nail-biter is the car-ride home

By Pamela Chergotis

It had been a wonderful week in the Adirondacks, alternating days on the trail with days on the...

Read more »

Barely dressed
Ahhhh, summer. This time of year a luscious green canopy sways in warm winds, and large lettuces of every variety show up at the farmers market. For this recipe I chose delicate...
Read more »

Mint’s regal cousin
Summer is flowers’ reign and there are few as regal as bee balm. Plants bear crowns of colorful flowers atop slender square stems that can reach a height of four feet. Bee...
Read more »


* indicates required


A house with no nails
  • Jul 1, 2019
Music lessons
  • Jul 1, 2019
Call it a walkumentary
  • Jul 1, 2019
Sharing work
  • Jun 4, 2019
Cora’s belly birth
  • Mar 4, 2019
Joining the cavemen
  • Mar 13, 2019
In the path of the jaguar
  • Mar 6, 2019
From the Editor
Plogging in paradise
  • May 3, 2019
West Milford, NJ