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NYC

Review

Adam Friedlander

Falansai Vietnamese Kitchen

$$$$
Written by
Adam Friedlander

Since November 2020, an ex-Blue Hill at Stone Barns chef has been making locally-sourced Vietnamese dishes like grilled pork belly hand rolls, red curry seafood soup, and confit duck necks at this Bushwick spot. You can stop by Falansai to try them all while seated right next to a massive koi pond in the restaurant’s backyard. There are also plenty of places to sit several feet away from the pond, just in case you’d rather not risk the potentially disturbing consequences of seeing your reflection in a calm pool of water.

Food Rundown

Nikko Duren
Spicy Green Curry

This dish usually comes with whatever combination of greens the chef picks up from the farmer’s market on any given day. But no matter which vegetables you get, the creamy broth surrounding them will quickly earn your undivided attention. The combination of herbaceous cilantro and spicy chili flavors made this dish our absolute favorite thing on the menu. Order it with confidence.

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