An open kitchen framed by Spanish tile, an impressive wall of West Coast wines, and a bright bar fueled by seasonally inspired cocktails define Sabio’s space and spirit. It’s a sophisticated restaurant that just wants to have fun. The global small plates are loyal to country (so don’t call it fusion cuisine) and to California’s bounty. Dishes range from ceviche—Peru’s national dish—to sweetly spiced Moroccan meatballs. But Spain is the biggest player, evidenced by the house-made charcuterie and hot-and-creamy salt cod croquettes. With eclectic an apt descriptor of the kitchen’s ingredients and techniques—as well as the bar’s wines and spirits—keeping the floor staff well informed might be this ambitious restaurant’s biggest challenge. Dinner daily, brunch Sat.–Sun.