The menu includes some 30 globe-circling small plates, from grilled shrimp with romesco (Catalan sauce that blends tomatoes with ground bread and almonds) and tuna-tartare-filled miniature tacos to curly polenta fries and flatiron steak with green-peppercorn sauce. Average appetites should plan to order two plates per person. The wine list is equally global; some five dozen offerings come by the glass, tempting curious palates. The hip, bi-level dining room, in the North Mission, has tables outfitted in aquamarine and black. Don't overlook the dessert of doughnut holes and thick, hot cocoa topped with whipped cream.