Luz Zagat Survey
"Fort Greene turns out for upscale but easy comidas and well-crafted cocktails at this Nuevo Latino with recessed lighting, orange accents and sidewalk seating; take in the Brooklyn-style blend of liveliness and relaxation, sip a frothy pisco sour and see la luz." read full article»
Latin America, Classico and Nuevo New York Times, November 16, 2005
"Luz, even when it pushes its boundaries, rarely oversteps them. Their menu darts among Latin American cuisines and between old-school staples and nuevo Latino flourishes...appetizers and ceviches, the best of which is coco tuna, raw tuna tossed with coconut milk enlivened with lemongrass, ginger and jalapeño. Pinchos de res, grilled cubes of tenderloin served with a mojo and a chimichurri, is good eating as well... The vatapa, a coconut-milk-based stew loaded with shellfish and vegetables, is as good an $11 seafood soup as one could hope for. The bar is never empty...a couple of classics, a few clever new drinks, all at agreeable prices...always draw a crowd." read full article »
Learning Latin New York Daily News, September 20, 2006 For a sampling of Venezuelan, Brazillian, Chilean, Colombian, Cuban and Argentinian cuisine, head over to the nuevo Latino hot spot Luz (177 Vanderbilt Ave., between Myrtle and Willoughby Aves.) in Fort Greene, Brooklyn.
"...the hip minimalist ambience inside offers hints of Buenos Aires circa 1990, and the first-rate food says pan-Latin 2006. [T]he bassabi was satisfyingly spicy and righteously refreshing at the same time. For the main course, with the help of our friendly server, Yasmid, I went with the Mary Tierra: South American surf-and-turf, consisting of beef tenderloin with melt-in-your-mouth mofongo (mashed plantains) and sun-dried tomato salad, and coconut barbecued Maine lobster with grilled pineapple and black-bean salad. My date went with the camarones criollos, grilled shrimp served with sausage-tomato sauce and banana-black bean mash that has to be tried to be believed." read full article »
Bright Light New York Magazine, August 15, 2005 Luz finds its Nuevo Latino niche somewhere between Manhattan flash and outer-borough authenticity.
"Luz finds its Nuevo Latino niche somewhere between Manhattan flash and outer-borough authenticity...bracing flavors, tropical accents, and satisfying heft...brings a fresh new flavor and a congenial style of service to a neighborhood that's lapping it up." read full article »
Let There Be Light NY POST, August 11, 2005
By adding "Luz" to the neighborhood, Clinton Hill has even more Latin flavor than before. Owners Vivian Torres and Pedro Muñoz have put their Pratt Institute architectural degree to work by designing the very sleek and sexy restaurant interior. Puerto Rican Chef Henry Lopez Jr. delivers stellar recipes with menu highlights such as red snapper passion fruit ceviche. read full article »
Light Supper TimeOut
New York, July 21-27, 2005
Garages, even when they're converted, still look like garages. Not the case at Luz, the newest addition to Vanderbilt Avenue in Clinton Hill. The owners, Pedro Munoz and Vivian I. Torres, are Pratt architecture grads, and they've successfully transformed the building into this sleek Nuevo Latino venue. Chef Henry Lopez Jr. took cues from his mentors—his mother, Carmen, and chef Douglas Rodriguez—to create the opening menu: daikon radish cups filled with citrus crab salad; coconut tuna ceviche; grilled beef tenderloin with yucca and red chimichurri sauce (pictured); and grilled guava-glazed Gulf shrimp with coconut rice. All of it pairs perfectly with the Luz Colada, a house cocktail made with passion fruit, coconut milk and rum. read full article »
Brooklyn Gets Nuevo AOL CityGuide
"Nuevo Latino is new again...staples like rotisserie chicken and quinoa (Peruvian-style couscous), with unusual dishes like Lechon Asado, a Puerto Rican holiday recipe of slow-roasted pork with sour orange mojo. The "nuevo" kicks in with dishes like plantain-bacon crusted red snapper with tomatillo salsita, and mango-habanero barbecue-style St. Louis ribs with mango relish..." read full article »
Local Lowdown Latina
Luz's striking entrance can be paired with their dark, yet lively atmosphere. This Fort Greene bistro features a modern look with sleek, blacktopped booths that give off an air of extravagance without condescension. A creative mix of South American and Latin American flavors make up their delicious menu. Dishes like the spare ribs doused in mango-habanero barbecue sauce or a tasty empanada trio, are great beginners to Luz's Peruvian-style rotisserie chicken, with burnished skin and juicy meat. Plus they really got the arroz con gandules right! Luz also offers several mojito specials throughout the week and weekend. read full article »
What's Nuevo? GO Brooklyn
[Vivian Torres and Pedro Munoz have] transformed a former carriage house-cum-garage into a sleek, dining room with a sky light, comfortable banquettes and a long wooden bar. Diners can begin a meal with the "Luz colada," made with passion fruit instead of the traditional pineapple, and sip their drink with an appetizer of "mejillones al cilantrillo," mussels steamed with dry white wine and garlic that are topped with cilantro and lime juice; or try the "coco tuna," tuna ceviche in coconut milk flavored with lemongrass, ginger and jalapeno peppers.....When summer warms Fort Greene's leafy streets, diners can sip their mojitos at a sidewalk table in front of the restaurant. read full article »
