The team behind Colonie pivots from farm-to-table American to regional Mexican cuisine with this 60-seat canteen in Dumbo. Chef Sam Richman—who honed his fine-dining chops at Jean Georges and London's the Fat Duck—turns out market-driven South of the Border fare, bolstered by from-scratch ingredients, like homemade chorizo and hand-pressed tortillas made with heirloom corn. Diners can dig into plates like cocteles de mariscos (seafood cocktail), mole verde oaxaqueno (Oaxaca-style green mole), and tacos stuffed with fillings like fish, tongue, braised peppers and Swiss chard. To drink, find seasonal margaritas, micheladas, homemade horchata and agua frescas (like pineapple alfalfa). The design-minded group kitted out a brick-walled Brooklyn brownstone with a wrought-iron chandelier, reclaimed-wood tables and artsy white-and-black skeleton wallpaper inspired by Day of the Dead imagery.