This top-tier Central Valley restaurant, named for its chef-owner Rubén Tapia, is renowned for its refined service and outstanding cuisine. The elegant dining rooms make you feel like a guest in someone's home. The spacious bar, which displays mostly local wines, is a nice spot for a cocktail. Signature dishes include a caldillo de congrio dorado (conger eel stew) that is reputed to be Pablo Neruda's recipe, curried salmon, lomo estilo corralero (tenderloin
in a shellfish sauce), and squid cooked Thai-style. Even more unusual is the jambalaya, made with shrimp, chicken, and ham, and served in a red lettuce leaf.