Set in a limestone-clad former bank building in South Williamsburg, the restaurant is popular with foodies and neighborhood regulars. Cozy plush booths line the perimeter of the restaurant’s buzzy dining room, designed by architect Glen Coben, adding to its unique charm and character. An unpretentious Left Bank brasserie feel permeates the style; think black-and-white tiled floors, sleek ash wood and mosaic tile flooring, exposed red brick walls, and widely spaced tables.
Rock 'n' roll music pumps through the speakers, enhancing the lively and casual ambiance, while attentive staff dressed in traditional white blazers deliver platters with a touch of theatre.
The open-plan kitchen lets diners watch the culinary team at work, adding to the space's energy and excitement. The approachable menu, inspired by the chef’s background in Italian, French, and Korean cuisines and anchored by locally sourced ingredients, is designed for flexibility: upscale bar snacks, shellfish, and first courses are followed by handmade pasta and main courses.
When the restaurant debuted, it became famous for its calling card: a dry-aged crown roast of Rohan duck, presented on a platter surrounded by herbs and flowers. However, the menu is ever evolving and the chef is now most proud of the signature market salad, which features up to 25 ingredients.
Cipollone was born and raised in the Hudson Valley, New York, and knew his destiny was to become a chef when he learned how to appreciate what grows locally and seasonally. He worked as an Executive Chef at One Michelin star Piora, which had a modern American menu with Italian, French, and Korean influences; it got two stars from The New York Times. He was also Executive Chef at Michael Tusk’s Cotogna in San Francisco. His whimsical menu at Francie combines childhood influences, his Italian roots, and his culinary school training at the Culinary Institute of America.
Though relatively new to the Brooklyn food scene, Francie has already made its mark. It has been awarded a Michelin star and received good reviews from critics, including one from The New York Times.
