Sangria 46

The inviting links of cured chorizo on display at this tiny Spanish eatery suggest that only the best stuff is on offer here. Our experience, however, indicated otherwise. The few successes included the chorizo and the baked mushroom caps stuffed with juicy crab. But the chef’s penchant for shortcuts compromised most of what we tried: Croquetas were breaded with store-bought crumbs; filet mignon was decently buttery, but came with, among other sides, roasted red peppers from a jar. If you must try one of the middling desserts, go for the lava cake, a standard molten-chocolate number. It’s no Jean Georges concoction, but it might sweeten an otherwise lackluster meal.