Fulgurances
Permanently Closed
Rotating chefs present seasonal tasting menus in a former laundromat
Rotating chefs present seasonal tasting menus in a former laundromat
"One of Brooklyn’s more singular dining ventures, this stateside offshoot of the Paris project turned a former laundromat into a rotating residency that platformed up-and-coming chefs in three- to six-month stints, kicking off in 2021 with a temporary tasting menu from Victoria Blamey. The current and final residency is led by Eleven Madison Park sous chef Brock Middleton, who teams up for the last few nights with alum Kevin Finch — slated to take over the Greenpoint space with his own restaurant-in-the-works, Arthur — before a New Year’s Eve closing." - Bettina Makalintal
"The Brooklyn outpost of the Paris restaurant that hosts chef residencies, this Greenpoint spot opened in 2021 and is now closing; its last day of service at 132 Franklin Street, between Milton Street and Greenpoint Avenue, will be on Wednesday, December 31, with the current residency run by Eleven Madison Park sous chef Brock Middleton." - Nadia Chaudhury
"Fulgurances is a French restaurant concept with three locations—plus a magazine—in Paris. The first American outpost is in a former laundromat space on Franklin Street. It functions like an artist’s residency for chefs, inviting one at a time to serve a seasonal tasting menu of their own design. Dinner is $94, plus wine options, but if you’re interested in experiencing a chef incubator, make a reservation for an intimate, special-occasion meal." - bryan kim, neha talreja, will hartman, molly fitzpatrick
"In case you missed it, David Chase recently revealed what happened in the final scene of the Sopranos. Tony choked on chicken parm—his last words were “poor you.” Just kidding. We won’t spoil it, but if you attend Fulgurances first Kitchen Party event this Monday, Dec. 13th, expect a heated debate all night. The Sopranos-themed night will feature a five-course, family-style Sunday gravy meal, and, most likely, someone saying “gabagool” in Tony’s accent every five minutes. (It’s just too fun to say.)" - neha talreja
"Run by an owner who has tracked pandemic-driven shifts in dining habits, this restaurant adapted from later, tourist-heavy seatings to earlier service times: early slots that once struggled to fill are now in demand, with most reservations concentrated between about 7:00 and 8:30 p.m. The team also adopted digital point-of-sale tipping options to make leaving a tip easier for customers and to increase staff tips." - Catherine Down