Falansai is located at 120 Norman Avenue, at the corner of Eckford Street, and is currently open on Wednesday through Sunday from 5:00 p.m. to 10:00 p.m. The Pan Pan bakery continues to operate daily from 8:00 a.m. to 3:00 p.m.
At the beginning of 2025, chef Eric Tran had no idea what was going to happen to Falansai, the kickass Mexican-Vietnamese spot that, thanks to a few stellar reviews and a whole lot of excellent food, he transformed into a legit destination restaurant out there in the wilds of industrial Bushwick.
“All I knew was that my lease in Bushwick was ending,” Tran told Brooklyn Magazine. “And I wasn’t sure what to do next. Maybe chill for a bit? Maybe move it to a food hall? My wife and I just had our third child. I was kind of winding down.”
Thankfully, though, for all of us Tran stans, the chef happens to be good friends (and restaurant neighbors) with Scott Hawley and Michele Lobo, who, in addition to running Otis, also manage Pan Pan Vino Vino, the bakery/wine bar hybrid in Greenpoint. One night while they were having drinks, Tran was struck by inspiration: Why not have Falansai take over the dinner—the “vino vino”—part of the business?
(Photo by Scott Lynch)
Done and done. And though Tran admits there are some limitations inherent to the new space—there’s no gas, for instance, so no wok, no grill, “just two inductions and an oven”—Falansai still serves “about half of what we used to make in Bushwick,” he said. “We’re braising, we’re roasting, we’re confit-iing, we’re fermenting. The curries and broths are all still here. Plus, all my Bushwick team came over. It’s the same crew as before.”
My crew of two made quick work of most of the new, more compact Falansai menu during a feast about a month ago, and though the vibe skews more wine-bar than before, there are still plenty of bold flavors and hearty creations to be had.
Spicy red curry with turnip cake, $28 (Photo by Scott Lynch)
Braised lamb shank, $29 (Photo by Scott Lynch)
Tran’s spicy red curry dish, for example, which we ordered with a turnip cake rather than shrimp (either would have been a fine choice, but the turnip cake made for an especially effective curry sponge), was absolute fire. And the large and funky lamb shank, braised with “pho spices,” comes with a stack of tortillas and crocks of potent sauces.
Tuna crunch, $26 (Photo by Scott Lynch)
The tuna crunch is probably the most popular of Tran’s snacky stuff, and for good reason: It’s photogenic, it’s a good date-night ice breaker (“hahahah how do we even eat this thing!?”), and it’s delicious. Just a fun, lovely concoction that balances tiny tuna chunks, a schmear of guacamole, and a bunch of bright cilantro on a crackling sesame rice cracker.
Pork skewers, $18 (Photo by Scott Lynch)
Sticky rice with sausage, $9 (Photo by Scott Lynch)
The pork skewers, redolent with fish sauce, really hit the spot as well. In fact, if you combine that porky pair with Tran’s cone of sticky rice—studded with sausage, wrapped in a banana leaf—you basically have a nice little meal you can enjoy at the bar with a glass or three of wine, from a list that Tran calls “super fun.”
Striped bass, $27 (Photo by Scott Lynch)
Other likely winners on the menu include duck neck tamales and a single huge xiu mai, the pork and beef meatball sitting in a puddle of fiery sauce, and served with a housemade baguette to sop it all up. Beer costs eight bucks a pop, and bottles of wine range from $50 to $150. The space is cozy, with only thirty seats, half of which are stools at the bar.
For Tran, the intimacy is a welcome throwback to the years he spent cooking at iconic West Village neighborhood spots Joseph Leonard and Jeffrey’s Grocery. “Falansai Bushwick became a destination restaurant, and I missed having regulars and all the guest interactions of a smaller place,” he said. “I’m meeting a lot of new neighbors here in Greenpoint, and it’s been super invigorating for me and the team. We’re excited to share what we’re doing.”
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