Francie NYC: One-Star Michelin Gem at Hardcore of Kings in Williamsburg.

My Wednesday evening at Francie, the Michelin-starred restaurant in Williamsburg, was exactly that: a tasting menu that balanced craftsmanship and warmth with painterly finesse. The one-star Michelin restaurant combines architectural precision with soulful hospitality. Warm lighting, brass fixtures, and oak textures create an ambiance that feels both timeless. Dinner here unfolds like a design study: layered, intentional, and deeply personal.

In the creative heart of Williamsburg — what locals affectionately call the hardcore of Kings. Francie stands as a modern emblem of elegance.

Spiced Chocolate Mousse, Bourbon Ice Cream

Tasting Notes: Warm, Decadent, Comforting.
Desserts that conclude the evening with finesse. The mousse carries a subtle spice, while bourbon ice cream melts slowly into it, creating a balance of richness and restraint.

The final accent piece — luxury through restraint.

Colorado Lamb, Leeks, Beetroot, Persillade

Tasting Notes: Herbaceous, Bold, Harmonious.
Perfectly tender Colorado lamb anchors this vivid composition. Roasted leeks and beetroot lend sweetness and depth, while persillade adds herbal clarity. The plating itself, a palette of burgundy, emerald, and ivory like echoes fine art.

Contrast and cohesion — hues blocking in motion.

Wagyu Carpaccio, Worcestershire-Maitake

Tasting Notes: Umami, Earthy, Refined.
Marbled wagyu arranged like silk drapery on porcelain. The Worcestershire reduction deepens the flavor while maitake mushrooms introduce an earthy counterpoint. Every element feels deliberate, restrained, and quietly luxurious.

Minimalism executed with maximal skill — texture as the new ornament.

Bucatini Amatriciana, Pecorino Romano Cheese

Tasting Notes: Smoky, Comforting, Balanced.
Nod to Roman tradition with technical finesse. Each strand of bucatini captures a tomato-guanciale sauce that balances richness and smoke, crowned with the salty sharpness of Pecorino Romano. It’s comfort reborn through discipline.

Functional beauty — refinement lives in proportion, not embellishment.

Foie Gras Canelé, Earl Grey, Armagnac Prune

Tasting Notes: Buttery, Aromatic, Silky.
Opening bite sets the tone: a glistening canelé with a crisp shell that gives way to foie gras mousse infused with Earl Grey and Armagnac-soaked prune. It’s a play between texture and temperature, sweet and savory, structure and fluidity.

The culinary equivalent of haute tailoring — precise seams, soft finish.

Tea Pairing: Lemon Verbena, Greece

Light, floral, and citrus-tinged, this herbal tea closes the meal with serenity. The cleansing pause after a symphony of textures and tones.

Francie exemplifies what happens when culinary craft meets design thinking. Every dish is a study in balance, every flavor intentional without theatrics — elegant, precise, and emotionally resonant.

Post in Brief

My EQ. Shot on 1-Star Michelin, Francie:
Foie Gras Canele Snack, Carpaccio, Bucatini Pasta, Colorado Lamb, Hot Chocolate Mousse Dessert, Lemon Verbena Tea, Greece.

• Foie Gras Canelé, Earl Grey, Armagnac Prune
• Wagyu Carpaccio, Worcestershire-Maitake
• Bucatini Amatriciana, Pecorino Romano Cheese
• Colorado Lamb, Leeks, Beetroot, Persillade
• Spiced Chocolate Mousse, Bourbon Ice Cream

Francie NYC: One-Star Michelin Gem at Hardcore of Kings in Williamsburg…

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My Equipment:
@sony full-frame camera, DSLM
@zeisscameralenses pro lens, 50mm f1.4
@apple MacBook Pro, iPhone 11 Pro

/* designer’s gourmet diary on Oct 22, 2025 */

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