Third Falcon
Day 1: 5-Course Ode to Northern France Tasting Series
Opened last September, this distinctive eatery (which feels like a corner of Northern France in Fort Greene) hopped onto Infatuation’s list of “Best New Brooklyn Restaurants” and Town & Country’s list of “15 NYC Restaurants to Visit.” And, people, there are an awful lot of restaurants in New York City! Classically trained Chef Cali Faulkner, who has worked at Eleven Madison Park, The Modern, Crown Shy, and Oxalis, also cooked at Verjus in Paris for a year. At Third Falcon, she is turning out supernal versions of dishes like wild leek tart, crepe souffle with morel mushrooms, lamb with dandelion, herbs, and fava beans, and sole meuniere, not to mention a killer version of sticky toffee pudding. “A charming neighborhood restaurant that feels like it’s been there for years,” is how Vogue described Third Falcon in its 2025 list of “5 New NYC Restaurants to Visit.” We’re excited to visit here and to chat with Chef Faulkner about her love of French cuisine and her mission to bring the best of it to Brooklyn.
About the Host:
Cali Faulkner
Chef/Owner
Chef Cali Faulkner is a classically trained chef inspired by the seasons and her travels in Europe. Following culinary school in New York, she honed her craft at 3-Michelin-Starred Eleven Madison Park, 2-Michelin-Starred The Modern, Michelin-Starred Crown Shy, and Michelin-Starred Oxalis. Third Falcon is her first independent restaurant.
The Lineup
All courses will be individually plated. This menu will be Cheese, Mushroom & Nut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Our Favorite Oysters
peeko oyster, oro blanco grapefruit, sorrel
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Red Shrimp Kari-Gosse
breton curry
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White Asparagus & Brioche
lobster & bénédictine sauce
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Le Meunière
skate, brown butter, lemon, parsley
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Buckwheat Sticky Toffee Pudding
salted calvados toffee sauce, whipped crème fraîche
Third Falcon
360 Myrtle Ave
Brooklyn, NY 11205
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Milk/Cream, Gluten, Shellfish. They are NOT accommodating restrictions related to the following ingredients: Garlic (cooked), Leek, Onion (cooked), Ramp, Shallot, Butter, Skate. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
