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.