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This is the place the town’s discerning trenchermen are all fighting to get into. Chef-owner Andy Nusser, who served apprenticeships at Babbo and Po, has a fondness for robust, elemental flavors, which he shuffles together in deliciously ingenious ways. Duck eggs make regular appearances on the tapas-style menu, as does grilled steak with onion mermelada, and sweetbreads seized in a thick crust. There are tables in the tiny submariner’s space, but sit at the bar to experience Spanish food cooked “à la plancha,” or on the grill, in all its smoky glory. — Adam Platt

Patatas bravas, $9; fried duck egg, $18; sliced skirt steak, $17

Related Stories

New York Magazine Reviews

• Adam Platt's Full Review (3/1/04)

Best of New York Awards

• Dream Meals (2005)
• Best Vegetable (2004)

Featured In

• Grade AA: Ten Egg Dishes to Cluck Over (4/9/07)
• Cheap Eats Guide 2006 (8/7/06)
• 101 Best New York Restaurants for 2006 (1/9/06)

Recipes at Casa Mono

• Ensalada la Gitana (2008)