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Part full-blown restaurant, part standing-room-only wine bar, this boxy space attracts after-work tipplers and diners. Sadly, the latter clientele get the short shrift: Chef Jason Bunin’s gimmicky, muddled menu includes dishes like gloppy yellow rice with bland escargot, or presliced chewy steak on a thick blue-cheese mashed-potato pedestal. To avoid disappointment, think of Vintage Irving as a wine bar instead of a restaurant: The eclectic selection of vinos by the glass features quality bottles from South Africa, Austria, Spain and New Zealand.