Spill the Wine’s executive chef, Craig Johnson, concocts an artful blend of American fare tinged with a Mediterranean influence and served alongside an impressive array of wines from around the globe. Like Euro-Mt. Rushmore, the menu is a monument to cross-continental accomplishments with dishes such as the small plates of duck rilletes with fig jam ($10) and the griddle burger ($12 for lunch; $14 for dinner) draped with aged colby cheese and sided with fancy fries. The turkey club ($10) greets lunchers with a fashionable ensemble of smoked bacon, tomato, and pickled red onion, and the grilled skirt steak ($22) with avocado and pickled red onion coordinate meaty goodness with chile glazed sweet potatoes. As its name implies, Spill the Wine accompanies eats with cosmopolitan glasses of vino including California whites ($8+), French reds ($7+), and organic varietals from across the globe.