In its former Bushwick location, the Mexican Vietnamese Falansai earned a following for Eric Tran’s inventive dishes, like the gnawable confit duck necks. Recently, Falansai merged with Greenpoint’s Pan Pan Vino Vino. By day, it’s a coffee shop and bakery; by night, it’s a streamlined take on Falansai, with a few of the old hits, but mostly new dishes.
Meat eaters looking to catch up over a light dinner with a few glasses of wine, with bottles ranging from $50 to $150. The space is small, with many of its seats at the bar, so save it for pairs or smaller groups. The restaurant feels lively, but surprisingly, isn’t overly loud.
The meal begins with an assortment of sauces: nước chấm, salsa macha, and a bright gingery hot sauce made with facing heaven chiles (milder than its name would suggest), as well as pickled vegetables. Play around to see what you prefer with each dish. The restaurant sells bottles of its hot sauce for $X, if that ends up being your favorite.
Vietnamese comfort food that celebrates the heritage of Vietnamese food and its influences from the French and ChaoZhou cuisine.