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The Brooklyn Heatmap: Where to Eat Right Now

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1212_bk12_bk1212123123112008_10_hasmaps%20%281%29.jpegDoes Brooklyn have its own unique culinary identity apart from Manhattan? Are all the young, ambitious chefs and restaurateurs opening in Brooklyn these days? And are any Brooklyn restaurants worth the train/cab/boat/helicopter ride from the Upper East Side? These are all questions that can be debated, endlessly. But one thing's for certain: There are a lot of terrific new restaurants in Brooklyn right now. Here they are, in map form.

Take a peek at Eater's Brooklyn Heatmap:

For a guide to Manhattan's restaurants-of-the-moment, check out the Manhattan Heatmap, and stay tuned for the Queens map this weekend.


04/05/13: Added: Xixa, Mama Joy's, OTB

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Note: Restaurants on this map are listed geographically.

Heather Heuser and Jason Marcus have followed up their restaurant Traif with Xixa. This new project offers freewheeling, adventurous takes on items from the Mexican canon, bringing in influences from all over the world. Times critic Ligaya Mishan called it "dangerously likable."

From the team behind Post Office comes this new racetrack-themed bar and restaurant in Williamsburg. There are classic cocktails, a menu of bistro dishes from Momofuku Ssäm alum Sam Glinn (coq au vin, steak frites), and old-school payphones.

Mama Joy's

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A southern-inspired gastropub in Bushwick that recently earned a rave review from the Robs at New York magazine. In that piece, the critics praised the fried chicken, tender short ribs, buttery cornbread, "soul-soothing" grits, and mac 'n' cheese with duck confit.

Nightingale 9

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Kerry Diamond and Robert Newton of Seersucker recently opened this hip Vietnamese restaurant on Smith Street in Carroll Gardens. The menu includes noodle soups, fried chicken, salads, rice dishes, banh mi-like sandwiches, and shareable meat and fish entrees, all made with locally-sourced ingredients. Newton occasionally folds in elements of American cuisine, but all of his dishes have those big, bright flavors that you find in traditional Vietnamese cuisine.

Runner & Stone

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Runner & Stone is the all-day restaurant and bakery from two up-and-coming chefs: Peter Endriss (formerly of Per Se and Bouchon) and Chris Pizzulli (formerly of Blue Ribbon Brasserie). The restaurant serves sweet and savory pastries in the morning, sandwiches and salads for lunch, and a menu of Italian-influenced American fare at night. The dinner options include homemade spaghetti with conch ragu, pancetta-wrapped blackfish, fettuccine with duck sausage, and a grilled ribeye with roasted potatoes. It's an ambitious project, and an unusual one for the neighborhood, but so far people love what's coming out of the kitchen.

The opening of Aska was the big Brooklyn surprise of fall 2012 . This new restaurant operates out of Kinfolk Studios at night (during the day, the space is used as a coffee shop and design studio). The chef here is Fredrik Berselius, a young gun who earned critical acclaim for Frej, his pop-up restaurant with Richard Kuo. Berselius's menu of modern Scandinavian food includes dishes like mackerel with "soured cream," pork ribs with rutabaga, and fried broccoli with oyster cream. The food and drinks are sophisticated, but the vibe here is super relaxed.

Zizi Limona

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This new Williamsburg restaurant serves vibrant and at times very quirky Mediterranean fare. Make sure to order the "Crazy Baba," which is made with feta cheese and basil, and the classic shawarma, which sits on a bed of excellent homemade hummus. The food at Zizi Limona is very affordably priced — two people can try a lot of dishes for under $40 — and the room is cool and comfortable. [Photo]

BrisketTown

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After hosting a string of successful pop-ups, pitmaster Daniel Delaney decided to open a brick-and-mortar restaurant specializing in brisket. Delaney learned how to smoke meat from Aaron Franklin of Franklin Barbecue and Wayne Mueller of Louie Mueller Barbecue. Brisket is of course the specialty here, but the sides are also very good, and so are the breakfast tacos and sandwiches, which are served during the day time. A must-try for any barbecue buff.

Mayfield

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Mayfield is the new Crown Heights hot spot from chefs Jacques Belanger (formerly of MP Taverna) and Lev Gewirtzman (formerly of Ouest). The menu features a refined take on American comfort food, with dishes like fried quail with spoonbread, a burger, a fancy BLT, and cauliflower soup with Peekytoe crab. This is a great new date night restaurant, but do show up early if you don't want to wait for a table — Mayfield is already very popular.

The Pines

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The Pines is the new Gowanus restaurant from chef Angelo Romano, formerly of Roberta's and dearly departed Williamsburg restaurant Masten Lake. Romano coaxes a lot of flavor out of simple proteins and fresh market vegetables, and his pastas are incredible. The dining room has a nice, worn-in feel.

Suzume is the new sustainable sushi restaurant from Sam Barron, who also operates Maggie Brown and The Emerson. The chef here is Michael Briones, who previously worked at Momofuku Noodle Bar and Bond St. His menu includes sushi and ramen, as well as Izakaya dishes like chicken wings and fried potatoes. The space feels more like a bar than a restaurant, but that's part of its charm. [Photo]

Dear Bushwick

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This new Bushwick restaurant offers rustic English fare in a cozy, somewhat chic dining room. Make sure to order the iron skillet pork chop, which comes with a side of Brussels sprouts with bacon dressing. Almost everything on the menu is under $20.

Fletcher's Brooklyn Barbecue

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Fletcher's is the new Gowanus barbecue joint from 'cue obsessive Billy Fletcher. The menu includes pork shoulder, hot links, brisket, St. Louis-style ribs, and char siu pork, all of which are smoked over red oak and sugar maple in a huge barbecue pit. Like BrisketTown, this place ain't cheap. [Photo]

Thistle Hill Tavern

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This is not a brand new restaurant, but it recently went through a major overhaul when Dale Talde came aboard as partner and executive chef. Now, Thistle Hill Tavern is an eclectic American bistro offering things like Southern fried chicken, fish & chips, red wine braised short rib with root vegetables, and a serious pork chop with sweet and sour onions. Thistle Hill now has an energy and culinary focus that it did not have before.

Lincoln Station

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The newest project from the Al Di La team is an airy cafe serving coffee, pastries, and sandwiches by day. In the afternoon and the evening, the menu includes rotisserie meats to stay or to go, and the owners plan to offer an extended menu of Italian-influenced American fare sometime in the near future. [Photo]

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Xixa

Heather Heuser and Jason Marcus have followed up their restaurant Traif with Xixa. This new project offers freewheeling, adventurous takes on items from the Mexican canon, bringing in influences from all over the world. Times critic Ligaya Mishan called it "dangerously likable."

OTB

From the team behind Post Office comes this new racetrack-themed bar and restaurant in Williamsburg. There are classic cocktails, a menu of bistro dishes from Momofuku Ssäm alum Sam Glinn (coq au vin, steak frites), and old-school payphones.

Mama Joy's

A southern-inspired gastropub in Bushwick that recently earned a rave review from the Robs at New York magazine. In that piece, the critics praised the fried chicken, tender short ribs, buttery cornbread, "soul-soothing" grits, and mac 'n' cheese with duck confit.

Nightingale 9

Kerry Diamond and Robert Newton of Seersucker recently opened this hip Vietnamese restaurant on Smith Street in Carroll Gardens. The menu includes noodle soups, fried chicken, salads, rice dishes, banh mi-like sandwiches, and shareable meat and fish entrees, all made with locally-sourced ingredients. Newton occasionally folds in elements of American cuisine, but all of his dishes have those big, bright flavors that you find in traditional Vietnamese cuisine.

Runner & Stone

Runner & Stone is the all-day restaurant and bakery from two up-and-coming chefs: Peter Endriss (formerly of Per Se and Bouchon) and Chris Pizzulli (formerly of Blue Ribbon Brasserie). The restaurant serves sweet and savory pastries in the morning, sandwiches and salads for lunch, and a menu of Italian-influenced American fare at night. The dinner options include homemade spaghetti with conch ragu, pancetta-wrapped blackfish, fettuccine with duck sausage, and a grilled ribeye with roasted potatoes. It's an ambitious project, and an unusual one for the neighborhood, but so far people love what's coming out of the kitchen.

Aska

The opening of Aska was the big Brooklyn surprise of fall 2012 . This new restaurant operates out of Kinfolk Studios at night (during the day, the space is used as a coffee shop and design studio). The chef here is Fredrik Berselius, a young gun who earned critical acclaim for Frej, his pop-up restaurant with Richard Kuo. Berselius's menu of modern Scandinavian food includes dishes like mackerel with "soured cream," pork ribs with rutabaga, and fried broccoli with oyster cream. The food and drinks are sophisticated, but the vibe here is super relaxed.

Zizi Limona

This new Williamsburg restaurant serves vibrant and at times very quirky Mediterranean fare. Make sure to order the "Crazy Baba," which is made with feta cheese and basil, and the classic shawarma, which sits on a bed of excellent homemade hummus. The food at Zizi Limona is very affordably priced — two people can try a lot of dishes for under $40 — and the room is cool and comfortable. [Photo]

BrisketTown

After hosting a string of successful pop-ups, pitmaster Daniel Delaney decided to open a brick-and-mortar restaurant specializing in brisket. Delaney learned how to smoke meat from Aaron Franklin of Franklin Barbecue and Wayne Mueller of Louie Mueller Barbecue. Brisket is of course the specialty here, but the sides are also very good, and so are the breakfast tacos and sandwiches, which are served during the day time. A must-try for any barbecue buff.

Mayfield

Mayfield is the new Crown Heights hot spot from chefs Jacques Belanger (formerly of MP Taverna) and Lev Gewirtzman (formerly of Ouest). The menu features a refined take on American comfort food, with dishes like fried quail with spoonbread, a burger, a fancy BLT, and cauliflower soup with Peekytoe crab. This is a great new date night restaurant, but do show up early if you don't want to wait for a table — Mayfield is already very popular.

The Pines

The Pines is the new Gowanus restaurant from chef Angelo Romano, formerly of Roberta's and dearly departed Williamsburg restaurant Masten Lake. Romano coaxes a lot of flavor out of simple proteins and fresh market vegetables, and his pastas are incredible. The dining room has a nice, worn-in feel.

Suzume

Suzume is the new sustainable sushi restaurant from Sam Barron, who also operates Maggie Brown and The Emerson. The chef here is Michael Briones, who previously worked at Momofuku Noodle Bar and Bond St. His menu includes sushi and ramen, as well as Izakaya dishes like chicken wings and fried potatoes. The space feels more like a bar than a restaurant, but that's part of its charm. [Photo]

Dear Bushwick

This new Bushwick restaurant offers rustic English fare in a cozy, somewhat chic dining room. Make sure to order the iron skillet pork chop, which comes with a side of Brussels sprouts with bacon dressing. Almost everything on the menu is under $20.

Fletcher's Brooklyn Barbecue

Fletcher's is the new Gowanus barbecue joint from 'cue obsessive Billy Fletcher. The menu includes pork shoulder, hot links, brisket, St. Louis-style ribs, and char siu pork, all of which are smoked over red oak and sugar maple in a huge barbecue pit. Like BrisketTown, this place ain't cheap. [Photo]

Thistle Hill Tavern

This is not a brand new restaurant, but it recently went through a major overhaul when Dale Talde came aboard as partner and executive chef. Now, Thistle Hill Tavern is an eclectic American bistro offering things like Southern fried chicken, fish & chips, red wine braised short rib with root vegetables, and a serious pork chop with sweet and sour onions. Thistle Hill now has an energy and culinary focus that it did not have before.

Lincoln Station

The newest project from the Al Di La team is an airy cafe serving coffee, pastries, and sandwiches by day. In the afternoon and the evening, the menu includes rotisserie meats to stay or to go, and the owners plan to offer an extended menu of Italian-influenced American fare sometime in the near future. [Photo]

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