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THIS RESTAURANT IS CLOSED Agave Restaurant Review: Detroiters have been intimately aware of Mexicos peasant foods for years. Tacos, enchiladas and other tortilla-based dishes have been common in the southwest end of town. Now a more refined Mexican cuisine, with the cosmopolitan style of Mexico City, has arrived and---with a couple of notable exceptions---seems to be succeeding. Agaves building has seen other cuisines come and go. In this reincarnation, the stark walls and high ceilings are exposed, making it somewhat cold and impersonal, not to mention loud with practically no one present. One of the menus successes is an antojito (a teaser) which is a baked Chihuahua cheese casserole (Queso Fundido) served with warm flour tortillas and Chorizo. One of those notable misses is the ubiquitous mashed potatoes accompanying the entrées. Theyre so out of place among the salsas; how can we take the cuisine seriously if the chef doesnt? Agave is, of course, the plant from which tequila is created. Its not surprising, then, that theres plenty of it to go around---the drink menu lists some 99 types of tequila. By the way, yes, there are the enchiladas and tacos on the back side of the menu, almost as an afterthought.