The name means "sandwiches," but that's only half the story here. You'll find a baker's dozen bocadillos at lunchtime: plump rolls (pick two for $12) filled with everything from Serrano ham to Catalan sausage with arugula to a memorable lamb burger. At night chef-owner Gerald Hirigoyen, who also owns the high-profile Piperade, focuses on tapas, offering two dozen choices, including roasted Monterey Bay squid, pig's trotters with chopped egg salad, and patatas bravas (potatoes) with romesco sauce (a thick combination of red pepper, tomato, almonds, and garlic). His wine list is well matched to the dishes. A youngish crowd typically piles into the redbrick dining space, whose aesthetic includes wire chairs and small, square light fixtures. Be prepared to wait for a seat. The large communal table is a good perch for singles. Breakfast is served here, too. The choices include house-made chorizo and eggs and a scrambled-eggs-and-cheese bocadillo.
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