A Cincinnati chain that opened its third location in the Short North in October-does what it does well. The restaurant keeps things simple, focusing on a light menu of Mexican fare reminiscent of what you would have found in a 1960s SoCal honky-tonk.

Bakersfield-a Cincinnati chain that opened its third location in the Short North in October-does what it does well. The restaurant keeps things simple, focusing on a light menu of Mexican fare reminiscent of what you would have found in a 1960s SoCal honky-tonk, says co-owner Alex Blust. More impressive than the cheap-eats selection of eight tacos, though, is the range of tequilas and whiskeys available. "Every tequila and whiskey you can get in the state of Ohio … we have it," Blust says. The drinks are crafted with few bells and whistles. Margaritas, for example, are made with 100 percent freshly squeezed juices-three days a week, a staff member devotes an eight-hour shift squeezing limes. That's dedication. Whiskey and tequila flights (a tasting of three) rotate each week.

As for Blust's favorite pairing, he'll grab two tacos (the Fish Taco and the Cochinita Pibil), chips and queso topped with house-pickled jalapenos and, finally, the Bakersfield Margarita. 733 N. High St., Short North, 614-754-8436, bakersfieldshortnorth.com