Downtown coastal Mexican cooking with a proper bar attached. Aguachile verde is the benchmark order, sharp with lime and serrano, and the tuna ceviche leans tropical with mango. Coconut shrimp handles the fried craving. Cocktails run to mezcal and tequila, and the room gets loud on Friday and Saturday when the kitchen runs until eleven. Closed Mondays. Street parking downtown is metered until eight, so plan accordingly.