The lounge under the Hotel on Rivington that used to be CV is now Viktor & Spoils, a seemingly less douchey destination which opened about a week ago. (Update: Okay, maybe not.) It's now a "modern" taqueria and tequila bar featuring food from Chef John Keller (you may remember him from Chopped) and cocktails from Steve Olson (an expert on tequila and mezcal), Andy Seymour, and their protégé Leo Degroff, son of the "king of cocktails," Dale Degroff. Yep, not only do mixologists get treated like royalty and have protégés, but their expertise is now being handed down through bloodlines! Up next: mixology prodigies infusing their own artisanal vodkas in preschool.

The atmosphere at Viktor & Spoils is considerably more accessible and relaxed than its predecessor, and this is partly due to the playful design, which features reclaimed wood from Vermont, colorfully illuminated Mexican sodas, devotional candles you'd find in a bodega, and bathrooms wallpapered in Mexican Pesos. We're told the establishment's name originated while the founders were "roaming Mexico for inspiration when they came across an agave farmer named Viktor. He had named his dog Spoils after the saying."

Chef Keller's menu features such options as Housemade Chorizo Tacos with Cilantro-Avocado Crema & Pickled Red Onion; Cactus Tempura Tacos with Aji Panca Sauce, Pickled Jalapeno, Radish, & Cotija Cheese; and Elote Corn & Lobster with grilled corn, chili-lime mayo, Cojita cheese, and fresh lobster. Cocktails range from $12 to $14, and include the Oaxacan Dream made of Vida Mezcal, Pineapple Juice, Cranberry, Lime, Agave shaken, tall, grilled pineapple; and the La Vida Buena made with Vida Mezcal, Aperol, Carpano Antica, Orange bitters, and orange peel.

And if you really want to go loco, there's the $69 Decadent Daisy, made with Don Julio 1942 Anejo Tequila, Grand Marnier 100th Anniversary, Del Maguey Santo Domingo Albarradas Mezcal, fresh tangerine, fresh lime and agave. You can peruse the menu here.

Viktor & Spoils // 105 Rivington Street // (212) 475-3485