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You may have walked by Prespa on your way to work and never thought to pop in--it blends into the background in a "hood already burdened with too many generic places to eat. Well, keep on walking. Though a chef with a decent résumé runs this Mediterranean joint (Jean-Georges alum Richard Farnabe) and the place is attractive enough, with plush banquettes and a soaring chandelier, it was dead on a recent visit. Grainy hummus with cardboard pita, undercooked scampi with risotto mush and stringy steak with nearly raw sweet-potato fries make it clear that it"s the food, not the setting, that"s at fault.

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