"When razor clams and beef tartare hand rolls just aren’t meant to be, head over to Peninsula for an equally tiny dining room and small plates. Recent favorites from the rotating menu include a Spanish tortilla, roasted beet coiled into a rose pattern and garnished with habanero oil, and a piece of the smoked hamachi with horseradish, uni, and lime. It’ll be warm, it’ll be candelit, and a last-minute reservation is very doable." - ann walczak