When young, talented Basque-born chef Mattin Noblia entered the crowded, competitive world of San Francisco tapas, some folks weren't sure if he would make it. But make it he did, with such classic preparations as roasted mussels, salt cod-stuffed piquillo peppers, grilled prawns, and olive-and-chorizo-filled empanadas. Heartier appetites may want to try one of the "petite entrées," which range from stuffed calamari on Spanish rice to cassoulet with sausage and lamb. Some two-dozen wines by the glass pair well with all the plates. Two-for-one drinks are offered during happy hour weeknights (before 7). Service can be ragged, so come when you're not in a hurry. Next door, Noblia's bright, busy café keeps fans happy with morning pastries, noontime sandwiches, and free wireless Internet.
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