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After the success of Frank"s on Second Avenue, Frank Prisinzano opened this smaller pizza-oriented offshoot with a garden out back. But none of Prisinzano"s enterprises stay small for long; this one expanded into the next-door space, so now there"s more room for neighborhood regulars to enjoy the thin-crust, wood-oven-baked personal pies. Classic marinara is lavishly sauced, while the cheeseless Bianca is liberally brushed with truffle oil and flecked with rosemary. As you might guess from the name, pizza is what Lil" Frankie"s does best; other dishes--skimpy bruschetta, a dry whole branzino--didn"t measure up in comparison.

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