B.S. Taqueria restaurant opened in April, serving Ray Garcia's lunch, dinner, and snacks. Nightly specials for groups include the Snapper Veracruz, a deep-fried whole fish. Beverages include house-made agua frescas and cebada, a traditional drink made with barley, almonds, and cinnamon. Julian Cox and Nick Meyer oversee the cocktail program, which includes drinks like Hoja Santa (tequila, hoja santa, cucumber, raw agave, and sal de camarones) and Tamarindo (vodka, amontillado, tamarind syrup, bitters, soda, and a straw). The venue seats about 80 guests, including 12 communal seats in the front, six seats at the bar, and 40 on a back patio.