Live music and the fragrance of baking pizza fill the warmly lit interior of CU 29 Copper. Whether nestled into a plush, old-fashioned sofa or sitting outside under burrito-shaped constellations on the patio, guests tuck into brunch, lunch, and dinner dishes that combine Mexican, Italian, and American cuisine. The brick oven's flames toss light onto gold, sponge-painted walls that pop with painted murals and brick archways. Bottomless mimosas, bellinis, and bloody marys prep brunch-time gullets for omelets, tacos, and desserts, and shrimp ceviche swims into the mouths of lunch and dinner diners. Forks can sink tines into organic quinoa salad, free-range chicken, or spoon rivals as they tour CU 29’s globetrotting dishes.
Though it’s the brainchild of a pair of first-time restaurant owners, El Toro Taqueria’s à la carte menu—described by Brooklyn Exposed as “economical” and “no-frills”—dazzles taste buds with wrapped Mexican morsels. Tacos, burritos, and enchiladas encase one of eight tender proteins, from carnitas to chorizo. Wrapped delicacies round out plates beside sides such as elote—corn on the cob layered in cotija cheese, chipotle mayo, and chili powder—which can be used to challenge fellow diners to a duel for their last taco.
Monsignor’s has a fondness for crafting quality Italian entrees such as sausage and peppers over pasta and eggplant stuffed with ricotta. However, the menu also saves room for Spanish-inspired meals: flour tortillas envelop quesadillas, and sautéed meats bulk up burritos. Diners can take their meals inside the bistro-style cafe, or head out to a garden decked with grape and fig trees and birdbaths that bubble over with vinaigrette for robins with sophisticated palates.
Press the menu against your forehead to summon a yet-to-be unearthed layer of deliciousness beneath the dull, boring surface of any day. Try the queso fundido (melted jack cheese blended with spicy Mexican sausage, $8) to fire up the stomach furnace, and then keep it fueled with the fajitas de camarón, made from eight marinated jumbo shrimp willingly grilled in a bed of onions and mixed peppers ($18). Other plates of mouth magic include the specialty langosta al ajillo (lobster tails in a garlic, wine, and butter sauce, $22) and the more traditional enchiladas del norte (three corn tortillas filled with chicken and topped with mole sauce and melted cheese, $14).
Piramide's geometrically solid menu contains enough structurally sound culinary beams to support a small food truck. Release the dinner hounds with an order of queso fundido (three cheeses melted with chorizo, onions, peppers, and a splash of tequila, and served with tortillas, $9.95). Meat-focused palates can move on to Geraldine's famous carne asada, a NY strip steak marinated in secrets and served with mysteriously delectable tortillas, rice, beans, sour cream, pico de gallo, and lime ($16.95), while vegetarians can achieve a satisfied bite via the enchiladas de vegetales, which are stuffed with the vegetable of the day and served with a meatless green-tomatillo sauce ($9.95). The meal also features a strong supporting cast of seafoods, salads, pastas, and desserts.
For fifteen years, the bakers at La Boulangerie Lopez have served up a menu centered around fresh hand-rolled artisan breads, gourmet pastries baked on the premises, and time-treasured Mexican family recipes. Take advantage of the noble tomato's unfamiliarity with SPF by biting into a warm sun-dried tomato baguette ($2.35), or indulge a traditionally minded tastebud with artisan sourdough loaves ($2.25 for a small, $4.25 for a large). Homemade plain or chocolate cannoli tease tongues with their rich, creamy filling and dead-on crepe impersonations ($2.75), while fresh fruit tarts ($3.25) exchange the latest Gérard Depardieu gossip with warm cups of café au lait ($1.75–$2.75).