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Though Beso is billed as a Spanish tapas bar, the menu at this sexy little spot goes far beyond Iberia (by way of Cuba, Mexico and Puerto Rico, for starters). What it lacks in focus it makes up for in big flavors and conviviality. Grab a fruity-sweet glass of tequila-spiked sangria ($8) and go straight for the sofrito{/I}-sprinkled Prince Edward Island mussels in a fish stock and white-wine broth ($8.50); the peppery, grilled baby lamb chops, cooked to tender medium-rare and accented by a splash of tangy vinegar ($9); or the pork-loin-pickle-and-ham-stuffed Cuban sandwich with gooey, melted Mahon cheese ($7.95).

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