This is another awesome Tasting Collective dining club event we attended. (You can read about the previous posts about Tasting Collective events here: Jaz Indian Cuisine, Fish Cheeks, Win Son, FOB, Xixa, Huertas, Bessou, Maharlika, Traif, Lalito, Noreetuh, Traif #2, Txikito, Oka, Xixa2, TabeTomo, Houseman, Nowon, GAUDIr, Contento, NAR, Cecily, 8282, Meadowsweet, Ernesto’s, and Frena). Tasting Collective is a dining club for food lovers, and they offer brunch and dinner at great NYC restaurants. They close off the restaurants for the club, so we get to have the entire restaurant and Chef(s) all to ourselves. So, this is more than just eating food at a restaurant, but you get to have the background story and its passion from the Chef(s), eating 5- to 12- or more course brunch/dinner created specifically for Tasting Collectives. There is a discount code at the end of this blog for those of you who are interested in joining.
This event was held at Third Falcon, 5-course Ode to Northern France Tasting Event. This restaurant opened last September, and has been features in great lists such as Infatuation’s list of “Best New Brooklyn Restaurants” Town & Country’s list of “15 NYC Restaurants to Visit” and New York Times’ List of “The 100 Best Restaurants in New York City in 2025.” We were very excited for this event! Inside the restaurant was cozy and although not large, it felt roomy. I liked the rather simple interior, without too much over-the-top decoration. It made it feel more homy.
We got the hear from the Chef Cali Faulkner, who is classically trained and worked at Eleven Madison Park, The Modern, Crown Shy, and Oxalis, and at Verjus in Paris. She told us the Third Falcon is her first independent restaurant.
We started off with some drinks. I ordered House Spritz ($15), which I believe was like a Negroni with soda water? It added the bubbly, refreshing flavor to the drink. Really nice drink to start off the dinner. My hubby went with the Billy the Cid Cider ($11) from Normandy. The label on the bottle was very cool, and the glass they provided was cute too. Full flavor, dry, and crisp. My hubby enjoyed it.
Chef Faulkner spent some time and Normandy, France, and she loved her time there. And now, at the Third Falcon, she serves dishes that were inspired by the Normandy region, and or with Normandy inspired ingredients. The first course was Our Favorite Oysters with Peeko Oyster from Long Island, topped with Sorrel, Cucumber, and Oro Blanco Granita. Oysters were super fresh, the granita on top made it extra refreshing, like a pallet cleanser. They got our tastebuds open and ready for some tasty dishes. I got a little sand in one of the oysters, but that happens sometimes…
The second course was Red Shrimp Kari-Gosse with Breton Curry. It was a bit hard to eat since you have to peel off the shells, we sure got our hands messy. LOL. They did provide a wet napkin, so we could clean our hands somewhat. The fragrance of curry was amazing, and the flavor of all the spices were great. I could taste turmeric, ginger, cinnamon, clove, all the wonderful spices! I would day after you finish peeling them, the actual shrimp is kind of small… Since they were quite tasty, I wish if I could’ve had a bowlful!
The third course was supposed to be White Asparagus, but due to some issue with the farmer supplier of the ingredients, it had to be changed. We instead received Crepe Soufflé with Morel Mushrooms. Since we like mushroom, it sounded good to us. The dish had an interesting look, I don’t know what I was expecting it to look like, but it was not what I imagined. The mushrooms were firm and meaty, plump with earthy, nutty flavor. Crepe was egg-y in a good way, soft, light and fluffy like a sponge. I really liked the sauce, if was so tasty. I wish we had a little bread to soak up the sauce. There was a sharp pepper flavor in each bite from what I think is maybe Peppercorn? It gave a nice contrast to the mild crepe flavor.
The fourth course was Le Meunière with Skate, Brown Butter, Lemon, and Brassicas. This is a tweaked version of their regular menu item, The Sole Meunière which serves two people. Since we are getting individually served dish, she went with the Skate. The exterior of the fish had kind of crispy-ish batter, which I really enjoyed. It was served with a side of Potato Gratin also. The potato was soft and comforting. Marinated Brassicas were super lemony which complimented the fish perfectly. Delicious dish!
Last but not least, Buckwheat Sticky Toffee Pudding with Salted Calvados Toffee Sauce, and Whipped Crème Fraîche. Little that I knew, buckwheat is a staple in Breton Cuisine. How interesting. It was kind of funny to receive this with a rather large spoon. It makes the dessert looks super tiny! LOL. In reality, it is a normal size dessert, in my opinion, or maybe slightly on the smaller side. It had an interesting texture, I assume with the buckwheat as the main ingredient, it has a distinctive texture. The toffee sauce was nice, caramel-y and sweet which went great with the not-so-sweet pudding. The whole dessert was not really sweet, even though it looks as if it is a very sweet dessert.
The bathroom is located at the end of the bar. They have one gender-neutral bathroom. It was large, bright, and well maintained. I loved the wallpaper in here. The art pieces on the walls were interesting. I say pay close attention to the tomato one… LOL.
We had a nice dinner here at Third Falcon. It is always great to find a new, delicious restaurant destination through Tasting Collective events. The staffs were warm and friendly, efficient and courteous. We enjoyed all the dishes. I am glad we got to experience the new “it” restaurant in Brooklyn.
For those of you who are interested in joining this great dining club, Tasting Collective, you can use this link to get a discounted annual rate of $125 (over 25% off the normal $165/year): https://tastingcollective.com/?invite_code=JUN4346
Third Falcon – 360 Myrtle Ave, Brooklyn, NY 11205