Azul head chef Jesse Vega is whipping up “celebrated street food” at this 50-seat cantina and tequila bar, which offers some stand-outs but still needs a bit of fine tuning in terms of eats. While entrées like seared scallops served in a corn purée spiced with hot chiles de arbol suggest that the culinary soil at Azul is plenty fertile, boring steak sliders and dry mahi mahi tacos say otherwise. Azul is a great place to suck on a margarita, however, and the drinking experience is decidedly more even. The addition of blood orange to one margarita makes for a perfectly tasty summer quaff, as does another that’s injected with melon puree, which is only improved by a chili-salt-encrusted rim. If straight-up tyequila is the name of the game, there are a few dozen varieties to choose from, some organized into tasting flights that run from straight-ahead blancos to ultra-aged varieties. Open daily, 4 p.m.-2 a.m.; brunch served Sat.-Sun., 11 a.m.-4 p.m.