NKOTB: Brioso

Next Mex Apparently contemporary Mexican is the new black. Everywhere we look, new spots serving updated south-of-the-border fare are springing up. This week, the shuttered Toucan becomes Brioso, a casual, avocado-painted room where chef Paul Niekrasz (a Sante Fe transplant) makes braised pork tacos with grilled pineapple; chipotle shrimp tacos with mango; spice-crusted roasted duck with polenta (pictured above); and chocolate–pine nut pie. There's a small tile bar for sipping margaritas and Mexican beers, and the sidewalk patio is a prime spot for lounging. 4603 N Lincoln Ave at Wilson Ave (773-989-9000).—Heather Shouse