Chef Michael Marx has done it again. After bringing his unique spin on authentic Mexican cuisine to town a few years ago with Blue Agave (and authentic Texas barbecue at Rub), he’s topped himself with the opening of the new Miguel’s Cocina y Cantina. The soaring two-level space is done up in lots of funky folk art, including a colorful Day of the Dead-themed graphic mural that wraps around the upper level windows and Mexican streetscape architectural fronts on the lower level. A lively bar occupies the center of the restaurant, and offers a hand-picked selection of rare and high-end tequilas. Here, the margaritas are a big draw. Or try a chela helada, or iced beer— a beer cocktail on ice with a salted rim, available in three varieties. The menu features salads, small plates and dinner entreés, in addition to the expected tacos, tostadas and quesadillas, all done with a sophisticated spin. And look for unexpected items like shrimp corn cakes and the house specialty, queso fundido (cheese fondue). Serving lunch and dinner on weekdays, dinner on Saturdays, brunch and dinner on Sundays. 1700 Beason St., in the Silo Point complex, 443-438-3139

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