Its vibe has been Papagãyo-fied.
Not so much from a full demolition, but more from a lot of reworked decor echoing the Fort Point original Papagãyo. You know: brightly painted walls, an open kitchen, an exposed-brick bar area and high-backed booths in dark amber.
It’s great for late-night enchiladas.
Or normal-time-of-day enchiladas. As well as their beloved made-to-order guacamole, grilled Island Creek oysters and filet mignon fajitas. And just like at the original, you have over 80 tequilas to chase it all down, either straight or in a fresh lime margarita (when in doubt, go full pitcher).
Some things are too good to kill.
If you’re worried about losing Max and Dylans’ famed secret-recipe mac and cheese with housemade toasted garlic crumbs and corkscrew pasta, don’t be. They’re still going to whip it up for locals and regulars who request it off-menu.
Angering Charlestowners is never wise. Especially when it comes to mac and cheese.