It’s hard to know whether Blue Agave is a bar with great food or a cool little restaurant with an awesome bar. Close inspection shows it to be both.

The bar stocks more than 40 tequilas, all 100-percent blue agave, from the purest blancos to Cognac-complex extra-añejos. Rare is the bar that serves mescal, but Blue Agave has seven, including four distinctive “village” varieties. Single-malt scotches, house-made chili-infused tequilas and vodkas, inventive fruit margaritas, and specialty cocktails add up to a solid bar that knows its business, which includes flights of organic tequilas paired with house-made truffles.

As for the food, these days, the world is clamoring for local, seasonal, sustainably grown farm-fresh produce and humanely raised, chemical-free meats. Gabi Barysch-Crosbie has been serving both in what she calls “super-natural” cooking since Blue Agave opened in 1995. For just as long, Chef Serafin has been manning the stoves. The native of Oaxaca, Mexico, makes superb mole chicken enchiladas and salsas, but he’s a culinary traveler who mixes European, Latin American and American flavors with unforced flair.

The menu moves easily from sushi-grade ahi carpacccio to a range of new sausage-based dishes and pizza with cilantro pesto, mozzarella, marinara, shrimp and fried jalapeños. Ligurian fish stew is just a couple of slots down the menu from the Cowboy Plate, a hearty gathering of ale-poached natural turkey sausage, mashed grilled yams, poblano chile rice, black beans and salad. Desserts like whiskey bread pudding, French chocolate cake and sundae churros are all comforting, timelessly hip stalwarts of good taste. Folks can dine downstairs near the bar or upstairs, where cozy cushioned booths complement a big, conviviality-friendly sofa in front of a fireplace. Either way, Blue Agave  hopes their patrons “feel the bliss.”