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After Douglas Rodriguez, Cuban Alex Garcia might be the name most closely associated with Nuevo Latino cooking, a style he practices as executive chef at Calle Ocho. But now Garcia’s embarked on a sideline project, Novo, a long, narrow Latin bistro where he consults on the gently priced menu. Seviches are a house specialty, and Spanish accents appear in dishes like a gussied-up tortilla española, made with lobster and garnished with romesco, and Iberian-inspired pastas like cavatelli with braised oxtail, manchego, and truffle oil. Finicky diners can take the steakhouse approach, choosing a meat or fish to be grilled à la plancha and paired with a choice of sides, and four varieties of rice can be similarly customized with mix-and-match toppings like shredded short ribs or chicken adobo. — Rob Patronite and Robin Raisfeld

Chicken adobo, $12;  cavatelli with braised oxtail, $12; tortilla espanola, $8