Third Falcon
French restaurant · Fort Greene ·
Seasonal Northern French seafood & butter-focused restaurant
Seasonal Northern French seafood & butter-focused restaurant
"I never thought I’d plan a bar visit just for a glass of wine and some bread, until I tried the bread‑and‑butter appetizer ($10) here, with the smart option to add breakfast radishes for $3. A rich, creamy, pale‑yellow mound of butter is scooped from an oblong bowl and served with a warm, soft, airy brioche encased in a lightly crispy crust. It’s worth grabbing a bar seat, picking from the rotating wine list, and slathering heaps of silky butter on that fresh brioche." - Bettina Makalintal
"What exactly is Northern French food? According to Third Falcon, it’s chilled langoustines, salad with duck fat dressing, and a big mound of butter served with brioche that reads like pound cake. A decent back-up if you can't get into Sailor—but the smaller plates, like curry-spiced shrimp, and a few seared scallops, are the way to go." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah
"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
"Zimmi’s is doing Southern French, but Third Falcon is going north. The Fort Greene restaurant, from a chef who worked at EMP, Crown Shy, and Oxalis, will have a menu inspired by Northern France, with an emphasis on seafood and dairy. Think hay-smoked shellfish and côte de veau with armagnac, cream, and apples." - bryan kim
"No matter how hard you squint, it’s hard to mistake Fort Greene for Normandy. Unless, that is, you’re squinting at Third Falcon, a seasonal restaurant inspired by northern France. It's from a chef who worked at EMP, Crown Shy, and Oxalis—and a menu that emphasises seafood and dairy. We’ve got our eyes on their whole chicken in crab butter, and chilled langoustines with sauce gribiche. " - will hartman
