The team behind the previous restaurant here (well-regarded Scamp) have crossed the Atlantic for inspiration and become a taco bar. With other commendable venues under their brolly, including Eighty Eight and Hooligan, the owners continue to show a knack for success. A taqueria that leans into its drinks menu should be able to hit fiesta level, and the Friday post-work payday slot certainly gets there. Dimmed lighting, music indiscernible amid chatter and laughter, servers side-stepping each other sliding plates and coupes onto high-stool tables or bar spots segregating the bustling open kitchen. Margaritas and mezcal cocktails dominate; Classico’s straight-up tequila, curacao, lime and salt nicely pepping mood and tastebuds, while Old-Fashioneds feature the Oaxacan, seemingly omitting the tequila component for a somewhat overwhelming hit of Del Maguey mezcal. Beers-wise, Spanish favourite Cruzcampo is a crisp, clean pilsner, expertly cutting through spicy food. Several taco and tostado options (three/four for a feed) hit the heights with zingy sea bass ceviche on crispy tostada, enveloped in baja sauce; the joy of a crispy-then-soft fish taco; chicken tostada getting a meaty punty-up from chicken-skin salsa; and al pastor grilled pork perked up with pineapple salsa. One bum note: blue corn quesadilla with salsa negra, just too dark and gloomy to party. Barbacoa offerings nearly wrestle the show though. Tajin pork belly is a winner, its fizzy, foamy fatty layer combining with tender meat, while coffee-brined beef short-rib is sweet, sticky, meaty goodness. Forget the middling soft-serve ice-cream with sugary nachos: get more barbacoa instead.