King Taps has a new location that's lively, polished and comfortable with a menu that plays all the hits.

A restaurant that counts Earls, Cactus Club and Joey Restaurants as close siblings (all are part of the culinary empire owned by B.C's Fuller family), King Taps King West is a second Toronto location of the King Taps brand following the original one in the Financial District.

Named for the original's address and abundance of beer taps (when it opened, there were 75), the restaurant still trades in good drinks, delicious food, and stellar service.

With an approachable soundtrack that's evenly energetic yet never jarring, the sprawling space, which opened in early October, somehow swallows more than 300 diners without ever feeling chaotic.

Find them lounging on the sun-strewn patio, nursing cocktails at the bar, or tucking into a parade of plates in roomy booths and at a profusion of tables.

"We talk about vibe a lot," explains general manager, Asli Yigit. "It's just such an important piece to what we do here. Starting with the design, art pieces, the lighting, the music, everything."

The room's neutral backdrop puts the restaurant's art collection in focus. From a street-art-inspired mural by Trouble Andrew, to a print called "A Tribe Called Quest in the 90s", by Filipp Jenikae, eye-catching pieces draw attention to every corner.

Even the bathrooms hold a surprise, with visual artist Daniel Mazzone's "Yume" standing at attention, primed to become the true hero of countless selfies.  

Still, beyond the look and food, it's the people, says Yigit, who enhance every moment spent at King Taps. "In this industry, there's always new restaurants, new concepts," she says. "Our vision is to simplify it, and focus on good service, authentic, genuine, kind people and memorable experiences."

Ever had King Taps' pizza? Specifically, the Stinging Bee ($24.75)? Then, that may be the memory that endures. "This is the one that people will come to King Taps for," says executive chef of product development for the brand, Tyler O'Connor.

Topped with soppressata, Bianco DiNapoli tomato sauce, olives and house-made hot honey, its perky and comforting, with enough texture to give your teeth a little fun.

The dough, says O'Connor, is fermented for 48 hours, then fired in a Swedish PizzaMaster oven dialed up to 575°F. Swedes aren't, "known for their pizza but they're known for their craftsmanship," he says, explaining that the oven allows for consistency and precision no matter how many pizzas the team is cranking out.

A Dip Flight ($8), with options including buttermilk ranch, jalapeño ranch and creamy Calabrian parm, ensures no scrap of crust goes to waste.

At Happy Hour (daily from 3 p.m. to 6 p.m., and Sunday to Wednesday, from 11 p.m. to close), the team's renowned pizzas are offered at a discount. Naturally, so are cocktails, meaning there's no better time to try a few.

The list — which jumps from Refreshing to Classics and Favourites — was designed to be "fun, and approachable," says Kevin Brownlee, regional manager of bar operations. "It's really about drinking with your senses," he continues. The drinks, "are an experience."

Order the Party Size Rosado Sangria ($55), and you're bound to agree. With Barefoot Cellars Pink Pinot Grigio, grapefruit, strawberry coulis and Aperol, it's a large-format option that's more than likely to lead to some noteworthy escapades.

A riff on a classic, Dillon's Hugo Spritz ($15.25) has "more of a garden profile," than the original, according to Brownlee. Its sweetness dialed back, it counts on locally-made Dillon's Dry Gin, cucumber and mint for its bumped-up botanicals.

Impossible to overlook, the Pink Flamingo ($13.50) is like "a bright pink lemonade," says Brownlee. A hit from the day it was introduced, it's a fresh blend of Pink Whitney Vodka, Empress 1908 Gin, blood orange, grapefruit, lemon and soda.

From the Tequila menu section, the Mizu Margarita ($17) and Frozen Tequila Sunrise ($14) are never hard sells, says Brownlee. Still, the former's Japanese accent and the latter's dry, ancho-chili heat, elevate them above the norm.

Also elevated, according to Yigit, is a food menu that "has something for everyone." That descriptor might sound simple, she admits, "but we focus on the quality of it."

"We're leading with the food," agrees O'Connor. "We wanted to create approachable food that's still very good and addictive."

Among those habit-forming dishes, gochujang-charged Korean Chicken ($18.75) is a crunchy, saucy good time.

Diners looking to get their greens will appreciate the Sierra Salad ($18.75), a kaleidoscopic jumble of wholesome things tied together with citrus apple cider dressing.

With pickled beets and red onions, citrus segments, mint, seeds and white cheddar ribbons it's the feel-good pause you might need before diving into naughtier fare.

Set on a pristine bed of stracciatella, Spicy Vodka Rigatoni ($25.50) is a rich, creamy take on the classic. With undertones of heat set against cool dairy, and fennel chili crumb paired with tender noodles, it's a dish that has texture and balance and doesn't just appeal to vegetarians.

One of chef's favourite dishes, the 12oz PEI Ribeye ($54.25), with Remy Martin-spiked green peppercorn sauce, is a well-marbled option from Woodward Meats. Simple yet refined, it's a dish crafted from quality ingredients given the utmost respect.

From a selection of sides, crispy smashed potatoes and roasted heirloom honey carrots are top of their class.

If you want an excuse to linger, O'Connor's desserts give all the justification you need. Classic but playful, they're large enough to share and sweet enough to satisfy.

Served with vanilla gelato, because "when you go out and get dessert with no ice cream it feels like a major disappointment," according to O'Connor, Cloud 9 ($12.25) and Pretzel Crunch Brownie ($12.25) are both extreme enough to thrill your inner child.

A slice of warm banana bread obscured by gelato and the exact amount of whipped cream a 5 year old would deem correct, Cloud 9 is aptly named and eats like a nostalgic dream.

For staunch chocoholics, the brownie is fudgy and lush, with pops of crunch from candied pretzels and a chocolate crumb. Simply put? "It's lights out," says O'Connor.

King Taps is located at 620 King Street West