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Northern French

Third Falcon

Fort Greene, Brooklyn, NY 📍 Maps

Chef Cali Faulkner, an alumna of Eleven Madison Park and Crown Shy, opened Third Falcon as her first independent venture, driven by a passion for creating a unique space where people could gather over food. The restaurant is an ode to the simple, satisfying way of eating in Northern France, emphasizing fresh ingredients, seafood, butter, and dairy. Regulars know to settle in at the 14-seat bar for a more casual experience, while the back offers a "serious-meal-type situation."

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★ The Legend
Brioche à la Maison
This brioche is made on-site and served with imported butter from Brittany, presented in a large crock on display. It's often described as less of a bread and more of a pound cake, making it a standout starter that many wish they could buy whole loaves of to-go.
◆ Fan Favorite
Sticky Toffee Pudding
This dessert is consistently praised by diners and critics alike, with many calling it a "home run" and a must-order. The buckwheat in the pudding lends a softer texture, perfectly suited for absorbing the rich, dark caramel sauce.
● Chef's Pick
Greens of the Moment
Chef Faulkner's commitment to seasonal, greenmarket produce shines in this dish, which features whatever lettuces, herbs, and flowers are in season, mixed with cherry tomatoes slow-cooked in duck fat. The duck fat in the dressing and the addition of buckwheat grains create a unique texture and depth of flavor that elevates it far beyond a typical salad.
◇ Hidden Gem
Buckwheat Porridge
Described as a 'sleeper hit,' this rustic and comforting dish of warm, buttery grains with braised beans and charred leeks offers deep, satisfying pleasures that may not sound 'sexy' but are highly recommended.
Insider Tip

First-timers often overlook the bar seating in favor of a table, but the 14-seat bar is a fantastic spot for a more casual, impromptu experience. You can enjoy a glass of cider and smaller plates like the brown-butter scallops, making it perfect for a relaxed date night or a quick bite without the commitment of a full dinner.

Every restaurant has its legendary dishes.

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