Cuisine:

• East and West
• Southwest
• Western

Piquant Description:
Quiet in his own demeanor, chef David Sharp explodes with personality in his Southwestern cuisine at Piquant in the Prospect Heights section of Brooklyn. Set in a space formerly occupied by Mitchell's Bar & Grill (with a terrific outdoor garden and patio area), the restaurant is an inviting spot where the heat of the dishes melds with the warmth of the brick walls and the hospitality of the enthusiastic staff. An extensive and ambitious menu includes all of Sharp's loves: from tacos to soups and pepper-infused main courses. Try a trio of ceviches, with tuna, shrimp and snapper marinated in varying combinations of citrus and pepper. Fresh guacamole and chips come with another trio, salsas that include a deeply roasted pepper sauce that would make a perfect bloody Mary base. The slow-roasted beef brisket sliders seem to melt in the salsa coloradito as do the baby-back ribs slathered with Sharp's smoky barbecue sauce, made with ancho chilies and molasses. An extensive tequila menu includes the Cabo Wabo añejo, a nice complement to the South by Southwest pecan pie, sweetened with agave nectar and prickly pear purée.


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