First Look at Park Slope’s Piquant, Slinging Southwestern Spice Starting Tonight

Brothers Mike and Michel Issa recast their bi-level bar Mitchell’s as a Southwestern restaurant called Piquant, opening tonight. The main floor offers a lounge with a full bar, the dining room is upstairs, and the 30-seat patio rests out back. The duo spared the bare-brick space from loud on-theme accents (though you might spy a potted cactus in our slideshow) — brighter colors pop up in the food. Chef David Sharp hails from West Texas, with stops at Iguana and Mustang Grill in Manhattan along the way, and he likes everything big: The menu spans tacos (with homemade tortillas), sliders (bison and crabcake), four types of ceviches, two kinds of chili, and a slew of entrées. And plates themselves are higher than a Dallas cheerleader’s blowout. The restaurant will be open for dinner every day but Monday, with lunch coming soon. Click through our slideshow to see the tasteful décor and read the full menu, below.

First course

Guacamole freshly made at your table
with tortilla chips and Navajo fry bread 10

Salsa flight with tortilla chips and Navajo fry bread 6

Jumbo lump crab quesadilla, sherried black bean sauce and ginger lime cream 12

Grilled chicken skewers, chipotle aioli and chimichurri sauce 9

Slow roasted beef brisket flautas, guacamole, salsa coloradito 10

Fried calamari, chipotle aioli 10

Fresh corn tamales with duck confit, mole poblano and honey roasted pumpkin seeds 10

Sweet potato tamales with pulled pork in green chile sauce, honey roasted pumpkin seeds 10

Toasted cumin crab cakes, jalapeno tartar sauce, roasted corn pico de gallo 12


Red River chili con carne, Navajo fry bread 8

Vegetarian white bean chili with grilled eggplant, Navajo fry bread 8

Roasted corn chowder, baked cotija tortilla strips 6

Garden fresh gazpacho, cilantro cream 6

Ceviches 10

Tequila cured salmon, mango, red onion and serrano

Shrimp, papaya, red fresno chiles

Big eye tuna, mango puree, cucumber and red radish

Snapper, tomato, red onion, jalapeno, cilantro

A tasting of any three above 15

Tacos, in home made soft corn tortillas

Grilled tri tip steak, caramelized onions, pico de gallo, roasted tomato salsa, cotija cheese 10

Grilled chicken breast, red pepper, orange salsa, chipotle aioli 9

Pulled pork, green chile sauce, guacamole, shredded lettuce, crema 10

Grilled mahi mahi, guacamole, pico de gallo, jalapeno cabbage slaw, salsa quemada, crema 10


Ground beef or bison, cabrales blue cheese, lettuce tomato, red onion, chipotle aioli 4

Pulled pork in ancho molasses barbeque sauce, jalapeno cabbage slaw 4

Slow roasted beef brisket in salsa coloradito, guacamole, lettuce, pico de gallo 4

Achiote marinated grilled tuna, roasted poblano, mango salsa 6

Crab cake, lettuce, tomato, jalapeno tartar sauce 6


Mixed baby lettuces, orange segments, pinyon nuts, ginger grapefruit dressing 6

Susana se va, mixed greens, caramelized pears, pecans, cabrales blue cheese, champagne vinaigrette 10

Llano Caesar, crisp romaine, jalapeno cornbread croutons, manchego cheese 8

Southwestern chopped vegetable salad, romaine, roasted corn, black beans, tomato, red onion, poblano, mango, jicama and cotija in honey cumin lime dressing 10


Red snapper Bolero, pan seared, white wine cream sauce with tomato, scallions and cilantro,
Rice pilaf and haricot vert 20

Orange dust shrimp, mashed plantain, orange avocado salsa cruda, grilled asparagus 22

Grilled Scottish salmon, ragout of roasted tomatoes, baby artichokes, spinach, poblano chiles and roasted garlic with jalapeno, cotija polenta sticks 20

Achiote maninated, grilled big eye tuna, yucca pupusa with black beans and Oaxaca cheese, grilled vegetables and serrano, cilantro sauce 24

Shrimp enchiladas, rolled in flour tortillas with roasted corn and grape tomatoes in a light cream sauce 20

Crispy boneless half chicken marinated in garlic, cilantro and lime, sopa seca de tortilla, roast tomato, poblano, caramelized onion salsa 18

Seared breast of duckling, sweet potato tamal, crispy duck confit, prickly pear orange reduction, haricot vert 22

Fiesta vegetal, achiote marinated, grilled vegetables, yucca pupusa, serrano, cilantro sauce 18

Fourteen ounce center cut pork chop, warm sweet potato salad, grilled zucchini, granny smith, jalapeno sauce 24

Grilled Colorado lamb chops, creamy chipotle polenta, spinach and chayote taco, mint garlic guajillo sauce 32

Slow roasted baby back ribs, finished on the grill in ancho molasses barbeque sauce, jicama slaw, borracho beans 22

Beef short ribs, braised with cascabel chiles in red wine, chipotle mashed potatoes, sauteed spinach and cabernet, cascabel reduction 22

Cowboy steak, 22 ounce bone in rib eye, arroz con crema y rajas, sautéed nopal with cremini mushrooms, pico de gallo, flour tortilla 34

Filet Mignon, ten ounces, with sweet potato gratin, haricot vert and our house steak butter 30

Tri tip steak marinated in pasilla and lime, yucca fries, mixed green salad and guajillo demi glace 24

Sides 6

Borracho beans Mashed plantain Jicama slaw

Sopa seca de tortillas Arroz con crema y rajas Sautéed spinach

Yucca fries Sweet potato gratin Haricot vert

Jalapeno polenta sticks Chipotle mashed potatoes

Piquant, 259 Flatbush Ave., nr. Bergen St., Park Slope; 718-484-4114

First Look at Park Slope’s Piquant, Slinging Southwestern Spice Starting