Francie Brooklyn

Chef Christopher Cipollone and restaurateur John Winterman opened this Williamsburg restaurant in a former limestone bank building in December 2020, putting the open kitchen where diners can watch the cooks work. It has held a Michelin star every year since 2023, built around dishes like the dry-aged Crown Roast of Duck, crackling-skinned and served for two, and a lobster ravioli on the regular menu. Snack-sized souffle cakes, crisp outside and soft in the middle, work at the bar with a martini as well as they do before a full dinner. Waiters in white blazers run the room either way, and a rolling cheese cart closes out the table service.