Almost as soon as the two locations of popular Brooklyn taqueria Bonita closed their doors a few months back, Mexican restaurants across the borough were racing to take their places. Among those blossoming taco spots, Piquant has risen in Prospect Heights.This restaurant, which replaced deli-bar-restaurant Mitchell’s Bar and Grill, doesn’t look like the sort of place to serve an array of tequila and gourmet Southwestern themed meals—it has the feel of a boutique hotel lobby bar—but despite the appearance, I stepped in and headed straight for the tall, tequila-lined bar. Read more Read it in print

There is no reason a place like The Doghouse Saloon should not be popular. It has games, cheap drinks, lots of space, a big screen to watch sports and a friendly staff. But, despite the giant “Wheel of Fortune”-like game, where you get to spin the wheel and get a free shot with each drink you buy during happy hour, the crowd on a recent Tuesday night was sparse. I guess it goes back to that old saying, “Location, location, location.” Read more Read it in print

Fonda, translated into English, means “inn,” but Roberto Santibañez’s Mexican restaurant in Park Slope has nothing inn-like about it. It does, however, sport a chic Brooklyn charm with exposed brick walls, small wooden tables and a candle-lit backyard fenced in with thick logs. As we took our seats one recent night, a young man from Mexico dashed over to us with menus and a smile, marking the beginning of a beautiful waiter-ship; throughout the evening, he was courteous, sharp, available and just plain nice. Read more Read it in print

Amid the DJ spinning reggae and soul tunes and the occasional game on their big screen TV, the staff at Red Bamboo in Brooklyn busy themselves dishing out steaming plates of buffalo wings, soul chicken and beef kebabs. But at the four-year-old restaurant in Fort Greene, none of these plates had real meat on them—until now. Jason Wong, owner of this restaurant and the Red Bamboo located in the West Village (which will remain as it is), didn’t want to switch up the menu to include meat, but after he had to give up revenue from numerous meat-hungry holiday parties, he knew something had to change. Read more Read it in print

WALKING INTO LOS FELIZ in the Lower East Side feels like a combination of entering a classy restaurant and stepping into an old-school bar.The intricate tin ceiling shines dully in the low lamplight and the black-and-white tile floor has just enough scuffs to make it feel like an institution, rather then a fairly new taqueria. Read more Read it in print

SO FAR,THIS December has no balls. Snow balls, of course.Things have been chilly here and there, but this year Decembers been a lot more mild than wild. Read more Read it in print

After years of trying to find the perfect balance of healthy, inexpensive meals that could be picked up while on-the-go, Anthony Leone finally got fed up with over-priced egg white sandwiches from the deli. So the entrepreneur took matters into his own hands and created Energy Kitchen. Read more

“EVERYONE IS ON a cupcake kick,” says Anthony Fontana over the counter of his sunny store. “No one really does this.” Fontana was discussing the pumpkin pie cannoli that he and partner Brielle Dahan are serving at their Lower East Side bakery, Stuffed Artisan Cannolis. And so far, he’s right. If you want a truly memorable dessert for the holidays, forget the pumpkin pie and pick up a dozen of Fontana’s pumpkin pie cannolis ($2 each or 3 for $5).These delicate gems take about three bites to finish off, and each one is packed with a classically piespiced pumpkin mixed with mild cheese. Read more Read it in print

CAN YOU HAVE a biergarten without the garten? It appears so at Der Schwarze Klner, one of the newest players in the biergarten craze that seems to be replacing the understandably tired speakeasy trend. This Fort Greene bar adds to the neighborhood’s already full dance card of establishments from dive bars like the Alibi (full disclosure: I tend bar there on occasion), sports bars like Mullanes, wine bars like Stonehome and even the hood’s own “secret” bar,The Hideout. So, if Der Schwarze Klner can’t offer a garden to drink in, what does it bring to the already bar-saturated area? Beer. Glorious German beer. Read more Read it in print

IF APPLE STARTED making restaurants, they might be exactly like Macbar. From its bright yellow, seamless plastic interior to the inventive if environmentally unsound food packaging and the noodleshaped case you get if you order a medium macaroni and cheese, this place screams sleek and chic. Read more Read it in print