DINING: Pedro’s Kitchen and Brew

May 24, 2013 Heather Chin

BROOKLYN MEDIA GROUP/Photos by Heather J. Chin

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With a relaxed, yet date-night-worthy, vibe, Pedro’s Kitchen and Brew has merged classic, authentic Mexican cuisine with urban cool. From the artwork and dim-yet-warm lighting to the freshly homemade food and live weekend salsa music, the place is a welcome spot to get away from the work week and have a good time.

Walk up to the doors at 1 Hope Street and you are greeted with colorful murals by popular Brooklyn street artist Craig Anthony Miller, whose imagery here is meant to evoke Aztec designs. The visual theme continues when you enter the restaurant, with more handpainted art along the edge of the fully-stocked bar.

According to owner Dante Delamos, the goal was to create an authentic yet modern atmosphere that complements the authentic yet modern food.

“I’m Puerto Rican and Dominican, but the chefs are Mexican and they use their recipes for classic Mexican cuisine,” explained Delamos. “They might play with the presentation, but they keep the basic fresh ingredients, which are also locally bought.”

You can taste this freshness in every bite. The house-made guacamole ($8) is served in a lettuce-lined bowl and is so smooth-yet-thick and flavorful from the cilantro, lime, chopped tomatoes and onions, and olive oil — perfect on its own or scooped on the wonderfully crisp handcut tortilla chips. The chip triangles are also served in lieu of a bread basket, with Pedro’s tomatillo and salsa.

If it’s your first time at Pedro’s, try their signature special of Three Tacos and a Beer ($10), with your choice of shredded chicken, pulled pork, seasoned beef, chorizo, fish, shrimp, or vegetables in the tacos. You could also go for their hand-rolled chimichangas ($12) and Elote Mexican Corn brunshed with mayo, Mexican cheese, and spicy chili powder ($4).

If you want an entree, then know that the full dinner menu doesn’t hold back, so be ready to fill up on flavor. We ordered our Pedro’s Skirt Steak Dinner ($18) medium rare and it arrived tender and moist, served with soft sweet plantains and soft-yet-firm yellow rice and beans. The Pan-Seared Tilapia Dinner ($14) serves a hearty piece of fish topped with enchilado sauce and served with rice and beans.

There are plenty of options for the vegetarians at the table. We recommend the Vegetable Burrito ($10), which comes stuffed with sauteed onions, bell peppers, Mexican rice, guacamole, black beans, and pico de gallo salsa, and is then topped with cremanata and cojito cheese. There is even more guacamole and spicy tomatillo sauce on the side.

And if you’re a breakfast-all-day kind of person, dig into the Huevos Rancheros, Huevos Mexicana, Pedro’s Omelette, or Breakfast Burrito (all $7).

Other noteworthy items are the Mexican Grilled Cheese ($9) and various wraps ($10), all of which can be washed down with Mexican Coca Cola ($3), something from the bar, and the sweet taste of Coffee Flan ($5) or Fried Ice Cream ($6).

Pedro’s Kitchen and Brew celebrated its one-year anniversary on February 15 and is named after Delamos’s uncle, Pedro, who built out the place with his own two hands. Whether you come to Pedro’s once or are a a regular, you can tell that the whole experience is a labor of love.

PEDRO”S KITCHEN AND BREW