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This venue is closed.

Props to the Hop Devil Grill: A while back, the owners decided they didn’t like where the bar was going (something about the combination of a Tex-Mex décor and Belgian beers didn’t sit right with them), so they closed the place down, reworked the concept, and reopened (at the tail end of ’08) with a new purpose. Their self-imposed soul-searching has paid off big: The bar now needs every inch of its wraparound black board to advertise its daily food and drink specials. The Southwestern décor (cow skulls, battered license plates, Santa Fe paneling) has been stripped down and infused with a solid Tex-Mex menu, featuring chili, quesadillas, and fajitas (the Tilapia Tacos and Chorizo Macaroni are distinguishing flourishes) by new chef (and ex-Southwesterner) Leon Salinas. The menu is ably complemented by a ridiculous amount of beers on tap: There are 24 high-end choices, occasionally including Southampton’s, Great Divide, and Old Speckled Hen—most options are rotated out every two weeks. (There’s also a huge list of bottles from around the world.) Weekdays see a fair share of slow-sipping beer appreciators, but the scene can get a little younger on the weekends. Hop Devil doesn’t pamper, though—there is nary a domestic light beer to be had. — Daniel Maurer

Wed., 7 p.m. to 2 a.m., "Kill the Keg Night"; $3 pints, house choice