The building and adjacent patio that house Bayside Cantina in Canton’s Tindeco Wharf development offers one of the most idyllic settings for waterfront drinking and dining in the city. That’s unquestionably an attribute, but one that might come with an asterisk. The two previous restaurant tenants—Raw Bar and Boathouse—struggled to fill the multiple and spacious dining rooms and seemed to be forgotten by customers when the weather was less than ideal.

If the early evidence is any indication of future success, Bayside Cantina, which opened in September, won’t have that problem. During several winter visits to the establishment, we found it to be comfortably crowded, with a warm neighborhood feel and multiple bars. That’s the vibe proprietor Carlos Cruz, who also owns Chilango’s Tequila Bar & Mexican Grill in Fells Point and Carlos O’Charlies in Highlandtown, is aiming for with the new concept.

“We are still trying to figure out how we’re going to make the space work, but it’s a great location,” says Cruz, who used to frequent the popular Bay Café, which preceded the two forgettable followers. “People want to be close to the water.”

But Cruz’s goal is to attract people for reasons more than the view. He’s doing just that with standard cantina offerings like margaritas, tacos, and burritos. While Bayside’s versions of those are quite good—all the food and drinks are made from scratch—its menu excels when you veer off the beaten path.

Take for example the Mescalita, a twist on a margarita that pairs mezcal, sour mix, and caramelized chile ancho syrup to create a smokey, hardy drink. The Bayside Manhattan uses tequila and chocolate bitters, while the Chicha Martini blends vodka infused with cinnamon, pineapple, and peppercorn, plus agave nectar. All are welcome reinterpretations that are made with care by bartenders like longtime Canton staple Kevin Bradley.

The guacamole is made using fresh vegetables and a plate of flautas, which are essentially Mexican eggrolls, and can work as an entree. Steamed shrimp, fried calamari, and crab dip also are available. Along with tacos (carnitas and chicken were the best varieties we tried), fajitas, and some more daring dishes like the Bistec Mexicano—a grilled flat-iron steak with jalapeños, on- ions, and peppers in a spicy tomato chili sauce—there’s a shrimp salad sandwich, perhaps a subtle nod to the Bay Café.

Cruz plans to build an outdoor kitchen to better service the tiki bar and plethora of outdoor tables that overlook the marina and Patapsco River. In the summer, he wants to host bands and occasionally a deejay outside. That should draw even more flip-flop wearing folks for whom nothing beats hanging out with a cold drink under blue skies. Cruz hopes that what they discover at Bayside Cantina will keep them coming back even when the sun sets on summer.

In Highlandtown, veteran neighborhood bar Carlos O’Charlies has become a hub for game-day watch parties, live DJ nights, and El Salvadoran eats. As the Eastern Avenue staple approaches its 15-year anniversary on July 4, owner Carlos Cruz is ready to expand his footprint into Fells Point.

Early next month, the chef will open Chilango’s Tequila Bar & Grill in space that formerly housed Modern Cook Shop on the ground floor of the Union Wharf apartment complex on South Wolfe street.

“I’m not new in the area, I’m just moving a little farther down,” Cruz says with a laugh. “I still want to work with the neighborhood and keep my prices affordable, but it will be great to do something fresh.”

While Carlos O’Charlies is more of an ode to Cruz’s roots in El Salvador, he says that Chilango’s will be an opportunity to focus more on Mexican-American recipes—some of which he has been perfecting for nearly 40 years.

“Mexican food and Central American food are similar,” he says. “We all use corn, rice, and beans, but the difference is Mexican food is more spicy. In Central America, we do spicy food, but the hot sauce is mostly on the outside.”

The kitchen will bring the heat in classics like tacos, fajitas, enchiladas, chimichangas, burritos, and quesadillas. To pair with all of the dishes, Chilango’s will feature a cocktail program that uses top-notch tequilas from Mexico and Central America. Currently, Cruz is experimenting with margarita varieties like cucumber, mango, and even an avocado flavor.

Mexican influences will also translate to the 140-seat interior. The restaurant has been transformed from a sleek and modern cafe into a cantina with touches of iron and wood, as well as sombrero decor and Mexican artwork. Cruz has also opened up the layout (the space previously housed a grocery area selling produce and pantry items up front) so that more tables can be stationed near the floor-to-ceiling windows.

“We changed a lot,” he says, mentioning other perks like outdoor seating and valet parking for patrons coming to visit from other neighborhoods. “Sometimes people don’t want to have to park blocks away and then walk to find a place to eat, so I’m hoping that will really help us.”

Pending liquor board approval, Cruz hopes to host a grand opening on July 8. In addition to lunch and dinner service, he plans to offer happy hour specials and eventually roll out brunch on the weekends. Though his two spots will differ in concept, he wants Chilango’s to become a neighborhood gathering spot—just as Carlos O’Charlies has been for 15 years.

“I met with the Fells Point Community Association to introduce myself about two weeks ago, and everyone really welcomed me,” he says. “It feels great. Baltimore is a beautiful city with great people—it has it all.”