This crowd favorite offers an impressive menu of high-taste interpretations of much-needed new gastropub standards. Take the tangy salpicón pibil: chilled, shredded chicken spiked with achiote and roasted corn, onion, and peppers, just made to fill crisp blue corn totopos (that’s chips, ya know). Fish tacos are the city’s best: simple panko-coated and fried cod is sprinkled with radishes, cabbage, and a thrilling chipotle sauce. Fried shrimp albóndigas (that’s right, meatballs) are best besotted by a tart rémoulade. A deceptively simple grilled chicken and cheese sandwich sees Texas toast embrace pibil-marinated and roasted chicken in a Muenster love fest, bracketed with dipping portions of sweet red onion and jalapeño jam. End the evening with bar specials like the winsome ahogado: espresso, Kahlua, and cinnamon-dusted ice cream. The bar has craft beers, ales, stouts, and ciders.