Spanish-style tapas with a New York twist.
Cuisine
Open
Lunch & Dinner dailyFeatures
- Reservations suggested
- Open late
- Casual dressy
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 Perhaps the most below-the-radar restaurant in the Joe Bastianich-Mario Batali empire, tapas ‘n’ more emporium Casa Mono serves riveting Spanish food in a very tight space. Diners sit at hefty wood table or at the bar where food is cooked “a la plancha.” The menu, overseen by Batali disciple Andy Nusser, includes typical tapas (mussels with cava and chorizo) and less typical ones (soft shell crabs with black truffle aïoli). Exotic ingredients from generally neglected animal parts, a Batali signature, are in abundance as well. Adventurous diners are encouraged to order lamb's tongue with mint aïoli. The small plates here include meaty options like pork and skirt steak (topped with onion mermelada), ensuring that even the finickiest diners will find something to eat. |
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