Burrito Starz is a fast casual, licensed Mexican restaurant with brand name aspirations. 

Their claim to fame is that everything here is oven baked, and there isn't even a deep fryer present in the restaurant. 

The concept takes over an old 3,000-plus-square-foot Tosto space, which is still decked out in many of the trappings of the previous brand with high ceilings and elegant dangling light fixtures. 

Burrito Starz has tried to make their own impression on the spot as much as possible by opening up the kitchen area and adding splashes of the green and white from their branding.

Nachos start at $9.50 topped with just cheese, $11.75 topped with chicken and $11.95 topped with steak or veggie soy protein. The chips are shipped in raw and actually baked on-site so they're fresh tasting and snappy.

Even without protein on them, these nachos come loaded up by default, like everything, with all toppings: a three cheese mix, lettuce, tomato, green pepper, sour cream, zinging house hot sauce, black beans, jalapeno, cilantro, corn, green onion, red onion, salsa, and house burrito sauce. 

Guac is made in house too, and always free, relatively mild with a creamy consistency and not too chunky.

Burritos, bowls and quesadillas are priced by protein, chicken going for $9.75. A bowl is the typical burrito without the tortilla, the chicken a little lumpy but mildly seasoned and juicy, the mix of toppings crunchy and saucy. 

A steak quesadilla ($9.95) shows off the oven baking here more, a whole wheat tortilla satisfyingly flat and silky, crispy at the edges with a little flop towards the middle. 

Cheese is melty and stretchy, and the thick creamy chili lime house burrito sauce is a nice smoky complement.

Burritos definitely star here, and you can mix two proteins and just pay the price for the more expensive protein. 

That makes a chicken and steak burrito $9.95, all default toppings plus Mexican rice and refried beans managing to stay sealed inside a white tortilla thanks to baking for three and a half minutes in a stone top Moretti Forni oven.

The convection actually removes moisture from normally wet and delicate tortillas so each burrito gets baked into a toasty, stiff self-contained package that doesn’t get soggy and fall apart.

There are also options for proteins like a creamy, fibrous sweet potato, eggs for breakfast, bean and cheese, shrimp and halibut.

A tight list of Mexican bottled beers ($5.50) is composed of Modelo, Sol, Dos Equis and Corona, and they serve wine by the glass up to the bottle. This place also has WiFi, and does coffee and baked goods too.