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Chef Alex Garcia (Novo, Gaucho Steak Co.) hits a low note when he attempts Italian-Argentine fusion at this Billyburg spot. Among the few successful mergers was a pizza salchichi: broccoli rabe, garlicky béchamel, and curls of spicy sausage laid on a cracker-thin crust. But rubbery, oversauced albondigas (meatballs) were duds, and our rib eye had the distinct funk of carne that's past its prime. If the spot has a saving grace, it's the excellent sangria; both berry and mango were deliciously tropical.

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