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Rio Mar Restaurant Review: Rio Mar has occupied its high profile Warehouse District corner for many years, largely due to the restaurant’s consistency and fine service. Exotic seafood --- cod, skate wing, char, sea robins and the like --- is the foundation of this urbane, casual establishment's menu. Chef-owner Adolfo Garcia's cooking lends a distinctive Hispanic character to the dishes, such as the escabèche of Gulf fish; the bacalao del día (the day's salt cod preparation); four ceviches; and three rice dishes with either shrimp and saffron, clams and chorizo, or squid with garlic. Two must-try preparations are the zarzuela de mariscos (a medley of seafood, glorying in a reddish broth) and the gambas al ajillo, big shrimp wading in a pool of good garlic-herb sauce. Seafood aside, there still is a pleasingly chewy hanger steak with chimichurri and five-hour roasted pork. We like how the dessert menu suggests pairings with wine or spirits, especially the guava cheesecake and sweet sherry. Tapas dominate the lunch menu, including warm salt cod fritters (bacalaitos), popular with the business crowd. Spanish selections are the focus of the wine list, but there are well-chosen domestic and other international wines as well. Oenophiles will appreciate the short but smartly selected reserve list, which includes the Vega Sicilia “Unico” Reserva Especial.