Piquant
he former Mitchell's Bar & Grill has been rebooted as this a Southwest-focused restaurant anchored by former Mustang Grill chef David Sharp, a Texas native. With name like Piquant, Sharp and owner Mike Issa are certainly hoping that the food lives up to its tasty tease, with dishes like orange-dusted shrimp with mashed plantains and orange-avocado salsa, seared tuna with black beans, and grilled lamb chops with chipotle sauce. A big change from Mitchell's: The onetime deli up front has now been converted into a bar, which Issa hopes will give the space a much more inviting, upscale feel: "I had customers come in and say, 'There's one problem—that deli in the front doesn't really give you respect.'" Here's hoping this redo finally does.
Getting There
- Cross Streets:
- Between St. Marks Ave and Bergen St.
- Public Transportation:
- 2, 3 to Bergen St.
The Basics
- Hours:
- Mon.Sun. 4 p.m.-4 a.m.
- Cuisine:
- Southwest
- Meals Served:
- Dinner
Features
- Features:
- Late Night
- Payment Methods:
- Major Credit Cards
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"BEST OF THE BEST"
By shanalady from new jersey, November 6, 2009
This new restaurant is one of the best to open in Brooklyn. With the creative and varied menu and the extraordinary drink specials you will have a ...
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"Hot Piquante"
By cardboardrings from park slope, October 13, 2009
As with it's predecessor Piquant's food is worth heading to Brooklyn for. It is simply more flavorful than a typical good night out. The calamari...
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