PARK SLOPE — The neighborhood has a lot of new grub for patrons to take a bite out of in coming weeks.
Here's a look at the latest fare to hit the streets and what's on the horizon:
Saigon on 5th, 383 Fifth Ave.
The menu at this sleek new restaurant boasts Vietnamese favorites including pho, grilled pork chops and spring rolls. It also includes a fresh spin on classic items with "Grandma's Sweet and Savory" — beef marinated in a secret sauce — as well as papaya salads with a choice of meat topped with peanuts and the "nectar of the Gods."
Nagris Bar and Grill, 155 Fifth Ave.
This Uzbek spot branched out from Sheepshead Bay's Nargis Cafe, with the offshoot offering an array of kebabs, dumplings and cabbage salads, Eater New York reported. The space features a full bar, 75-seat dining room and a 45-seat outdoor patio open late into the fall.
Maya Taqueria, 168 Fifth Ave.
The second outpost of this California-style taqueria serves up fat burritos and tacos made with ingredients "reminiscent of the west coast," according to the restaurant's website. Each dish is made from scratch with fresh ingredients from a chef who "has been satisfying appetites for over 20 years." Maya Taqueria's original eatery is located in neighboring Prospect Heights.
Pinsa Lab, 86 Fifth Ave.
Opened by Italian chef Christian Cosentino, Pinsa Lab focuses on the pizza's largely overlooked cousin: Pinsa. Invented in Rome, pinsa is a lighter version with dough made up of wheat flour, soya, rice and water. Cosentino's kitchen uses ingredients imported from Italy to serve personal pinsa pies — including veggie and vegan selections, which uses potato puree instead of cheese, Bklyner reported.
Market Table by Cafe M, 156 Seventh Ave.
DNAinfo/Caroline Spivack
Market Table by Cafe M features gourmet coffees, salads and pastries with an emphasis on fresh, locally sourced grub. Patrons can also purchase packaged items like biscuits and teas.
Corner Delhi, 447 Bergen St.
DNAinfo/Caroline Spivack
Corner Delhi, which hasn't opened yet, will feature "traditional Indian cuisine, reinterpreted by a first-generation Anglo Indian" using local, sustainably sourced ingredients, according to Corner Delhi's website. Inspiration for the restaurant was drawn from the owner's mother and grandmother, who infused their Indian home cooking with lessons from London's culinary scene.
Milk Bar, 204 6th Ave.
Expected to open this fall, the popular Prospect Heights eatery is expanding to Park Slope's Sixth Avenue with coffee, breakfast, brunch and lunch options including sweet potato pancakes, curried tuna sandwiches and array of toasts. Only organic free-range eggs and milk bottled at the Battenkill Valley Creamery are used in its dishes, according to Milk Bar's website.
Peeled N' Pressed, 808 Union St.
DNAinfo/Caroline Spivack
Also expected to open this fall, the smoothie and juice bar is currently under construction. It's described as a "revolutionary" eatery that also offers açai bowls,
