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  • Photograph: Jolie Ruben

    Nitehawk Queso at Nitehawk Cinema

     

    Nitehawk Queso at Nitehawk Cinema
    Chef Saul Bolton (Saul, the Vanderbilt) conjures creative updates on concession-stand snacks for this gastro-cinema. Our favorite is this Lone Star state riff on junky nachos: Velveeta, sour cream, and Ro-Tel--brand diced tomatoes and green peppers, served with sturdy tortilla chips. The spicy dip is good enough on its own, but Bolton sneaks in some excellent upgrades, including fresh guacamole, pork-fat-laced black beans and house-made chorizo. 136 Metropolitan Ave between Berry St and Wythe Ave, Williamsburg, Brooklyn (718-384-3980). $10.

  • Photograph: Jolie Ruben

    Crispy rock shrimp at Nights and Weekends

    Crispy rock shrimp at Nights and Weekends
    Popcorn shrimp gets a smart update from chef Ken Addington (Five Leaves) at this breezy Greenpoint bar, which incorporates West Indian and Latin flavors into its range of bright cocktails and tapas. Addington batters the juicy crustaceans tempura-style, then tosses them in an aioli flavored with chilies, lime zest and Seville orange. House-pickled serranos and a squirt of lime juice supply the bite-size poppers with some citrusy heat. 1 Bedford Ave at Nassau St, Greenpoint, Brooklyn (718-383-5349). $10.

  • Photograph: Jakob N. Layman

    Torres Tots at PDT

    Torres Tots at PDT
    Following in the steps of David Chang and Daniel Humm, who contributed signature hot dogs, chef Sue Torres (Sueos) lends her talents to the speakeasy's small menu by taking the humble Tater-Tot and piling on the Mexican flavors near and dear to her heart. Oozy Chihuahua cheese, chorizo gravy, chile de rbol, chipotle crema and scallions make for an addictive mash-up of nachos and disco fries. 113 St. Mark's Pl between First Ave and Ave A (212-614-0386, pdtnyc.com). $7.

  • Photograph: Jakob N. Layman

    Spiced fried chickpeas at Mother's Ruin

    Spiced fried chickpeas at Mother's Ruin
    Co-owners T.J. Lynch and Richard Knapp are still fine-tuning their brand-new Soho saloon, but we're already hooked. Among the superlative bar snacks on the brief menu are chickpeas, fried until crispy, then tossed with a savory mix of salt, cayenne pepper and pungent garam masala. A light garnish of cilantro tops off the bowl, which is large enough to share with friends over a few rounds of bespoke cocktails. 18 Spring St between Elizabeth and Mott Sts (no phone). $5.

  • Photograph: Lizz Kuehl

    Chicken-liver baguette at Post Office

    Chicken-liver baguette at Post Office
    This decadent sammie is a strong front-runner for our favorite bar snack of the year. Props are due to chef Sam Glinn (Brooklyn Star, Momofuku) for working so many bold flavors into a balanced whole: rich, smooth chicken-liver mousse; crisp bacon with a hint of smoke; sriracha-infused mayo; and crunchy frise coated with green-apple vinaigrette. Tucked into a Balthazar baguette, the luscious fillings have all the gumption necessary to stand up to Post Office's swoonworthy stash of rare American bourbons. 188 Havemeyer St between South 3rd and 4th Sts, Williamsburg, Brooklyn (718-963-2574). $8.

Photograph: Jolie Ruben

Nitehawk Queso at Nitehawk Cinema

 

Nitehawk Queso at Nitehawk Cinema
Chef Saul Bolton (Saul, the Vanderbilt) conjures creative updates on concession-stand snacks for this gastro-cinema. Our favorite is this Lone Star state riff on junky nachos: Velveeta, sour cream, and Ro-Tel--brand diced tomatoes and green peppers, served with sturdy tortilla chips. The spicy dip is good enough on its own, but Bolton sneaks in some excellent upgrades, including fresh guacamole, pork-fat-laced black beans and house-made chorizo. 136 Metropolitan Ave between Berry St and Wythe Ave, Williamsburg, Brooklyn (718-384-3980). $10.

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