Post by Sylvie Bigar, Food and Travel Writer

The mixologist was shaking something behind the bar, the host was checking on guests, in the open kitchen, the chef’s total focus on the copper pan was palpable. Another evening at Francie in Williamsburg? Except that it was reboot time for the new brasserie, down the block from Peter Luger. And my friend and I were dining indoors for the first time in a long, long while. And yes, we were nervous. And we were concerned for the staff. And they were thrilled, and we were thrilled. There were masks, air purifiers and sanitizer flasks, but also a rainbow of crunchy crudités with a nutty green-garlic pepita dip; a nest of perfectly al dente bucatini all’amatriciana with just the right touch of fire; and then the pièce de resistance: A whole “dry-aged” duck presented on the bone and filled with fresh herbs, then revealing sliced tenderly chewy meat lined with delicious crispy skin. It felt wonderful. Restaurants are open, it’s time to show up. #restaurant #travelblog #gastronomy