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Santiago’s Bodega Restaurant Review: Locals could only keep this place to themselves for so long: word of an affordable, food-lovers find in a stylish setting spreads fast. A small-plates format appeals to those who like flexible menus (small or large appetites) and prefer to “eat around” the offerings rather than commit to one main course. It’s also conducive to sharing, so pile on the plates, pass ’em around, and then order seconds of your favorites. The first round might be from the “cool” selections, such as an avocado-pear salad with Parmesan dressing, or perhaps beef carpaccio or yellowfin tuna ceviche. Then, move along to warm choices like beef short ribs in cherry-hoisin glaze, skewered shrimp and chorizo, or roasted Brussels sprouts in aged balsamic, all paired with house-made sangría or any of the many affordable, unusual wines. Save room for a cheese plate or the chocolate bread pudding made with croissants, either paired with a dessert wine.