Falansai

Chef Henry Trieu brings a little Vietnam love to Bushwick. The San Francisco import—who imbued traditional Vietnamese flavors with fine-dining finesse at Charles Phan's acclaimed Slanted Door—roots through the street food of his childhood for this 54-seat joint. Named after his Chaozhou-bred father’s mispronunciation of the world Français, Trieu’s cross-cultural restaurant unites Vietnamese and French standards. Hanoi street-cart staples like pho bo (Vietnamese beef noodle soup), banh cay (spicy yucca fritters) and cha ca la vong (dill-flecked fried cod) share menu space with Gallic bistro standards like escargot in garlic butter and steak frites. Settle into a reclaimed-wood table for curry goat and a Vietnamese beer snagged from the tile-covered bar. Repurposed trappings fill the restaurant—French doors recycled as windows, light fixtures leftover from an abandoned Italian eatery—while garage-sale-mined birdcages hanging overhead give the space a Far East vibe.