Wilbur Mexicana is packing heat (in a good way). Owners Will Cumberland, Baird Cumberland and Stephen Chan have set the scene for Mexican street food in a 60-seat, fast-casual environment where nosh is ordered at the bar and delivered at the table. Named for American pharmacist Wilbur Scoville — who measured the heat of chili peppers — the inspiration is etched in scientific formulas on the walls and the inverted beaker light fixtures hanging in the space designed by Toronto firms, Reflect Architecture and Jacknife. Wilbur’s influence is on the menu, too. Customers are given full reign to rev up their tacos ($3.75), burritos ($9), quesadillas ($9 to $11) and fajitas ($13) at a salsa and hot-sauce bar stocked with condiments of varying degrees of intensity; they can wash it down with wine, beer or fountain soda. Other options include salad ($9) and sharing plates, such as Mexican street corn ($3.50) and brisket taquitos ($5)
552 King St. W.