Francie

Francie opened in December 2020 as the first independent collaboration between Chef Christopher Cipollone, known for his time at Piora and Cotogna, and owner-operator John Winterman, formerly of Bâtard and Restaurant Daniel. The restaurant inhabits a genuinely beautiful space, a former bank building at the corner of Broadway and Bedford in South Williamsburg, with soaring ceilings, ash wood millwork, mosaic tile floors, and exposed red brick walls that give it the feel of a timeless European brasserie transplanted to Brooklyn. At the center of the dining room is an open kitchen, visible from every table and serving as both a focal point and a nightly stage for Cipollone and his team. The menu is designed for flexibility and conviviality, beginning with oysters, shellfish, and snacks before moving into first courses and an exceptional selection of handmade pastas. The conchiglie with clam sauce, featuring whole shelled clams, crispy bacon bits, and sesame breadcrumbs in a rich, briny pasta, is among the most discussed dishes in contemporary New York dining. The Crown Roast of Duck, aged for 30 days and presented whole before being carved tableside, glazed with barley honey and accompanied by parsnip purée, Swiss chard, and soppressata jam, has become one of the defining dishes of Williamsburg’s modern restaurant scene. The cheese cart, featuring up to 20 selections nightly with a strong emphasis on Northeastern American producers, draws an enthusiastic following. Francie holds a Michelin star and a loyal neighborhood following.