It’s publike, but check those hipster affectations at the door. It’s border-centric, but truly borderless. It’s really just all good and good for all. A simple grilled cheese adds pibil-marinated and -roasted chicken to Texas toast and Muenster cheese, alongside a flourish of sweet red onion and jalapeño jam. Tangy salpicón pibil—chilled, shredded chicken—is rich with layers of achiote-roasted corn, onion, and peppers, colorfully ready for scooping into blue corn chips. Fish tacos are the city’s best, satisfying chunks of cod coated with panko, bedded in crisp radishes and cabbage, and slathered with a wondrously complex chipotle sauce. Save space for the ice cream dusted and bathed with cinnamon and Kahlua, in no particular order, of course. The bar stocks exotic ales, stouts, and ciders.