It had been another beautiful week at work, and by beautiful I mean the kind of week that makes you stare at your phone and go, sure, let’s get a martini and some steak. That is not a cry for help. That is Tuesday. So I did what any self-respecting Brooklyn guy does when the week has been ugly. I made a reservation somewhere French.
The McNally Kid Has Entered the Chat
Faux is the new French-American spot from George McNally, and if that last name sounds familiar, it is because his father Keith is the guy behind Balthazar and, more relevantly to me, he is also the man behind Minetta Tavern. So we are talking legacy. We are talking lineage. We are talking a twenty-three-year-old with a very famous last name opening a restaurant and somehow not embarrassing the family. I grabbed a seat at the bar, because that is how I do business, and met George’s bartender, a guy named George, who I have decided is now one of my favorite bartenders in this city. The decor is classic, clean, does not try too hard. But the room does not run on decor. It runs on energy. Chill and high energy at the same time, which should not work, but it works.
The Pissaladière Situation
George the bartender recommended I get the pissaladière, which I am only capable of pronouncing after three attempts and one Martini. It is a puff pastry with tomato sauce and olives, and it is one of those dishes where you take one bite and immediately start planning your second visit. Order it. Do not think about it. Just order it.
A Tartare That Lets Me Make My Own Decisions
I got the steak tartare, and here is what I loved about it. All the mix-ins, the capers, the pickles, the shallots, everything except the sauce, come on the side. You build it yourself. I do not need a chef telling me how much caper is correct for my life. If I want extra pickles, I am getting extra pickles, and nobody is going to stop me. Also got the Caesar salad, because that is not a choice at this point, that is a personality trait. Great amount of cheese, great amount of food, does the job every single time.
Martinis, Plural, As Always
Started with a Vesper, which is a lemony cousin of the Martini, and then did what I always do and went back home to the extra dirty Martini, because we all know how I roll by now. Ended the night with an espresso Martini alongside the profiterole, for dessert, which is puff pastry, ice cream, and chocolate on top, and yes I am aware that is three martinis of varying flavors in one sitting. I contain multitudes.
The Steak Frites Verdict
The steak frites ran around fifty-three dollars, cooked a perfect medium rare, good portion, good price for what you get. My only complaint, and it is a small one, I like a little more sear on mine. That is a me thing, not a them thing. It comes family style, so next time I am bringing more people, because sharing a steak four ways is objectively the correct way to eat a steak.
A Profiterole Worth Its Own Paragraph
Dessert was the profiterole, choux pastry, ice cream in the middle, chocolate on top, and paired it with an espresso Martini because apparently three martinis in one sitting is just how I dine now. No notes. Would order again immediately, possibly before finishing the first one.
Final Verdict
Faux was packed twenty minutes after I sat down, and I fully understand why. This place is going to be a problem for my wallet in the best possible way. I am already thinking about going back once the downstairs lounge situation kicks into gear.
As always, what do I know? I am just a fat guy from Brooklyn trying to survive the week, one martini at a time. Looking for more NYC restaurant reviews? Check out my Best Steakhouses in NYC, Best Burgers in NYC, and Best Restaurants in NYC lists.