Xixa – A New Mexican Restaurant, From The People Behind Traif

From Immaculate Infatuation:

The folks from Traif have a new Mexican(ish) restaurant, and they’ve elected to name it Xixa, pronounced “shiksa.” For those of you ladies out there who aren’t of the tribe, that’s basically what a Jewish guy’s mother might call you once the two of you started dating – at least when she’s talking to her friends. Add that up with the name of their first place (“traif” is a word for non-Kosher things like pork and shellfish), and we’re officially impressed with both the food these guys cook and their acumen for coming up with restaurant names that might piss off the nearby Hasidic community […]

Spicy Shrimp Gorditas
Two amazing little rock shrimp gorditas with a spicy kick. There are a great way to kick off a meal at Xixa, and are highly recommended.

Spanish Mackerel Tartare
Another excellent item from the menu, and one that was actually relatively easy to share. You’ll get a nice serving of ceviche, a bunch of little home made tortilla chips, and some avocado mousse. Make little bites and be happy.

Foie Gras Al Pastor
Under no circumstances do you skip this. Two perfectly seared peices of foie gras sit atop some kind of grilled chipotle pineapple. There’s other stuff in there too, but I think I blacked out after a few bites. You might as well just have this for dessert.

Salty Churros
Just in case you still need dessert after your foie gras dessert, this is the way to go. A few salty/sweet churros with ice cream never did anybody wrong.

241 S. 4th St., Brooklyn, NY 11211

Openings: BrisketTown, Williamsburg Pizza, Selamat Pagi and Xixa

BrisketTown (c/o Eater)

There are lots of great new places now open in the hood:

Selamat Pagi

From the NY Times:
Indonesian restaurants are scarce in New York, and this one specializes in the cuisine of Bali. The owners are the ice cream artisans Ben Van Leeuwen, Pete Van Leeuwen and Laura O’Neill, who had some storefront space at their production kitchen and decided to take their love of Bali to the public. Of course, their sweets are served. But before dessert, consider finishing your plate of lemon-grass fish curry, prawn and fish satay, bluefish caramelized with palm sugar, and nasi goreng (a type of fried rice). The chef, Sophia Loch, came from Otto. The pastry chef, Chelsea Wilkes, from Marlow & Sons, is whipping up a Balinese coconut crème brûlée

Williamsburg Pizza:

From Serious Eats:
The pizza was really good: housemade or Grande mozz on the slices, sweet canned San Marzanos strained as the sauce, and an old school NYC slice crust that had a crisp veneer and tender insides, with plenty of color and bubbles to boot…. We [also] had a grandma slice, a regular slice, a slice with apples, gorgonzola, and a rectangular slice with mushrooms and fresh rosemary. None were less than very good, and it’s clear that Coniglio has the chops and the desire to make terrific slices pizza born out of NYC slice tradition at its finest.

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