Octavio Becerra's small plates menu allows you to attack your meal from a number of directions: homemade charcuterie, in the form of both sliced meats and terrines, assorted vegetables that are pickled in-house, and larger plates like yellowtail poached in olive oil with a picholine tapenade and a sauce vierge. Any can be followed up with a selection of 15 different cheeses. But while the food offers some great opportunities for people who like to nibble, the real draw is a wine list on which "the selections are terrific" and the "markups are modest." We suspect it would be even more popular if it were in a more central location, rather than Glendale.