Sangria

An interpretation of the Spanish mid-to-late afternoon nosh by serial restaurateur Alberto Lombardi (Toulouse, Cibus, Penne Pomodoro), this eatery offers diners excursions through Mediterranean regions beyond the Iberian Peninsula. Standard tapas like garlic shrimp get equal footing (eating?) with ham and cheese croquettes with spanikopita and a chicken tagine. House-made pastas and paella are also available. Customers enjoying the classic tortilla española and patatas bravas between 7 p.m. and 9 p.m. on the first Sunday of each month are treated to flamenco acts. However, Mondays might be the best day to patronize Sangria. It is then, from 8 p.m. to close, that selected tapas are two dollars, which is more in line with the cost of tapas in the land of castanets and Don Quixote.