Third Falcon - Review - Fort Greene - New York - The Infatuation

"At Third Falcon, an occasionally exciting Fort Greene restaurant, the butter is stored in a heap at the end of the bar, as if it's the guest of honor. But the real star here is the brioche the butter is served with, which is less of a bread and more of a pound cake you can eat before dinner. photo credit: Justin Sisson photo credit: Justin Sisson photo credit: Justin Sisson Pause Unmute This Northern French spot, with 14 bar seats and just a few tables, has a couple of dishes that are worth seeking out. The brioche, for example, and the shell-on shrimp tossed in a cinnamon-heavy curry blend. Beyond those hits, things get uneven. Duck arrives not-quite-crispy, and skate “ribs” taste like a stunt gone wrong. For an impromptu date night when you can’t get into nearby Sailor, this place will work in a pinch—as long as you follow a few key rules. Sit at the bar, stick to light snacking, and always order the brioche. Food Rundown Brioche a la Maison If only they sold whole loaves of this bread to-go. Crumbly and slightly sweet, it almost qualifies as cake. Ice it with some butter shipped in from Brittany. photo credit: Justin Sisson Greens of the Moment Somewhere between a side and a salad, these leafy greens are cooked in duck fat and topped with buckwheat grains that give the dish a slightly sandy texture. Not an essential order. Skate Ribs We get what they were going for here, and it almost works. This skate does, technically, fall off the bone (or cartilage), but the texture is overwhelmingly mushy. Crispy Livarot This mildly funky cheese is breaded, baked, and served with some incredibly juicy mushrooms. It's a great little snack to accompany a glass of wine—just be sure to order the brioche to go with it. Duck The sear could be better, and the wilted radicchio doesn’t add much, but this rather large duck breast is otherwise fine." - Bryan Kim