Blue Agave's house margaritas are made with 100 percent blue agave tequila, fresh fruit juices and natural agave nectar. Drinks can be served frozen for an extra dollar.
The restaurant makes a "skinny" margarita with fewer calories and an orange-flavored margarita with Cointreau and fresh-squeezed orange juice.
The drinks list also includes house-made sangria and the "Bacon Maria," a Bloody Mary with bacon-infused vodka.
The restaurant offers the popular tableside guacamole service that's become a trend in upscale Mexican restaurants. Blue Agave serves three types of guac: traditional, spicy Yucatan with habanero peppers or bacon tomato. Each table in the restaurant has a giant black mortar and pestle on one end, and the chunky dip fills the bowls almost to the brim.
Jared Clarke is the chef and part-owner in the business. His operating partner is Mike Cizek.
Blue Agave can accommodate gluten-free diners and has a gluten-free menu available upon request.