Falansai Vietnamese Kitchen

The history of this Vietnamese restaurant goes back to 2013, before chef Eric Tran (Blue Hill at Stone Barns) took over the kitchen in the fall of 2020. Keeping the name and cuisine but with a revamped menu, a la carte seasonal dishes range from Spicy Green Curry with vegetables and tender sweet, sour, and spicy Confit Duck Necks to the four or six course family-style đặc biệt tasting. The space itself feels like a chic artist’s apartment scattered with house plants, vinyl albums hanging on the walls, and a serene koi pond set in the back patio.