The Brooklyn Paper / Bess Adler

Mike Issa has completely transformed the old Mitchell’s space into a stylish and sleek Southwestern restaurant. Up front is a Manhattan-style lounge/bar, while the dining room is like a comfortable restaurant in Austin. The chef is cranking out some outstanding dishes, including crab quesadillas, beef flautas and fish tacos for appetizers, and achiote-marinated grilled tuna and slow-roasted baby back ribs with ancho-molasses sauce as entrees. Also, there’s Negro Modelo on tap. Closed Mondays.

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