New York NY 10003
Inspired by the Boqueria market in Barcelona (slightly before most of their compatriots had ever heard of the place), Mario Batali — who went to school in Spain and has a great love for the country’s cooking — and Chef Andy Nusser created this casual but superbly run Spanish and Spanish-ish establishment, bringing cod cheeks pil pil, tripe with chickpeas and blood sausage, squid with pork meatballs, and the like to a hip Manhattan clientele. — Yasmin Fahr, 2/17/2011
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- tdmstaff These tender and moist stuffed peppers are the perfect addition to any tapas night. Sip a glassof vino and your gaurenteed to sample many fantastic small bites
I love both sides. Casa Mono for the razor clams and beets. Bar Jamon for wine and cheese. When you go for the cheese get a sheep, cow and goat. Love life.
A Michelin star restaurant that plays the Black Keys? Just go.
We love sitting stool top and seeing the magic happen in the open kitchen. (That said, the food is so good it can be hard to take our eyes off our plates long enough to watch.)
One Michelin star.
Checking into this restaurant will count towards the Mario Batali Badge.
Holy grail of amazing Spanish small plate. I return for the Razor Clams, Foie Gras (best), Duck, Pulpo, Skirt Steak, Jamon Iberico. Arrive at 6PM to ensure seating. Fun: Cocks comb avail upon request
Casa Mono, Mario Batali's cozy tapas joint near Union Square in New York, NY, is serving up small plate classics like, Pork Croquetas and Razor Clams A La Planch. Find more tips at FN Local.
Make sure to speak to Ashley when choosing wine. She is passionate about Spanish wines, has cultivated a great list, and personally knows many of the producers. You are bound to try something unique!
Casa Mono, Mario Batali's cozy tapas joint near Union Square, is serving up small plate classics like, Pork Croquetas, Spanish Mackerel, and Razor Clams A La Plancha.
I absolutely die for the Razor Clams! No worries, if you can't get a table, Bar Jamon is right around the corner with a huge wine selection and charcuterie station. -Arnold Myint, Top Chef
Mario always gets it right but I am hooked on the tapas here and always make a stop when I am in NYC. -Susan Feniger, Top Chef
Try the Jamon Iberico Ham
Try the Pork Croquettes W Pickled Radish And Collard Greens
sit in front of the kitchen...best view of the food being constructed if that tickles your fancy :)
Chef Andy Nusser has crafted a menu of substantial tapas and medium-sized entrées, done mostly “a la plancha” with unmistakably Catalan flavors; get the duck egg with mojama. [Eater 38 Member]
Have fried duck egg on asparagus, griddled razor clams, fantastic tripe. This is Spanish food from a bustling heaven, with wine to match.
For a quality red, select from the Bierzo DO, based on the mencia grape variety (a relative of cabernet franc). These mid-weight wines exhibit earthy flavors of raspberry and candied cherry.
Fideos are amazing!
Get the pumpkin goat cheese croquettes! And drink some red wine, obviously.
duck egg with mojama never fails