Heavy Restaurant Group’s Pablo y Pablo offers quite the take on the baja-style taco. Most of the requisite parts remain: housemade tortillas with locally sourced masa, a bed of crisp cabbage, a drizzle of beach-blond aioli, pico de gallo for a little sweetness. A crustacean crown of soft-shell crab adorns the three-bite taco, delivering flavors unmistakably rich and earthy. It’s in the “Baller” column of the menu for a reason. And, as some ballers do, consume said tacos or any other Mexican offerings on the roomy front patio facing 34th Street.