Casa Mono is a compact Spanish tapas restaurant at 52 Irving Place in Gramercy, where the open kitchen and close-set tables put the cooking in view. The menu ranges from seafood and plancha-seared plates to bolder choices such as offal, with razor clams, bone marrow, chorizo with honeycomb and pork belly among the dishes that draw attention. Order several plates to share and leave room to adjust as they arrive: portions can be substantial. A deep Spanish wine list makes this a good fit for a date or a small group keen to explore strong, varied flavors.
A small-plate menu with bold flavors
Casa Mono opened in Gramercy in 2003 and takes inspiration from the cooking of Spain’s Costa Brava. Its tapas menu includes familiar Spanish plates such as pan con tomate, ham croquettes and patatas bravas, alongside less common choices. Bone marrow with smoked trout and piquillo peppers filled with oxtail have appeared on the menu, as have dishes with pig ears and other offal. The selection changes, so treat any particular dish as a possibility rather than a fixture.
Plan to share. Plates include seafood, meat and vegetables, with some cooked on a metal plancha. Blistered peppers and garlic-scented mushrooms are among the vegetable dishes noted alongside the meatier options. The menu can reward adventurous eaters, but there is no need to make every order an unfamiliar one: classic tapas and more unusual plates sit side by side.
What to order and how to pace it
Razor clams are a standout when available, while bone marrow is a richer choice. Chorizo served with honeycomb brings sweet and savory flavors together; pork belly and fluke with black rice are other dishes diners have enjoyed. The menu has also included fried sweetbreads, salt-cured tuna and a fried duck egg over sautéed fingerling potatoes. Since dishes can change and popular items may run out, check what is being served before building your order around one plate.
Start with a few dishes and add to the order as you go. Portions have been described as generous, and ordering many tapas at once can push up the bill. The format lets you try different flavors, but the restaurant is at the upscale end of the price range. Seafood has drawn particular praise, though diners’ experiences with meat dishes and service have varied.
The room, the counter and the wine
The dining room is small, with mosaic-tile floors, wine bottles along the walls and tables set close together. The open kitchen is part of the experience: counter seats look onto the cooks as plates come off the plancha. Those seats are a good choice if watching the cooking is part of your evening, though the close quarters mean staff pass near some tables.
The Spanish-focused wine list is extensive. If you want a pairing, ask the staff for a recommendation; the wine team has been noted for informed, approachable guidance. Casa Mono works well for a date or a small group sharing plates, but its compact, busy room is less suited to anyone who wants a spacious or quiet meal. Bar Jamón, the neighboring wine and ham bar, is an option while waiting for a table.
Perguntas frequentes
What should I order at Casa Mono?
Razor clams, when available, bone marrow, chorizo with honeycomb, pork belly and fluke with black rice are among the dishes that have stood out. The menu can change, so check what is available when you visit.
Can you watch the kitchen at Casa Mono?
Yes. Counter seats face the open kitchen, where cooks prepare dishes on the plancha.
Do you need a reservation at Casa Mono?
The small dining room fills quickly, so booking ahead or arriving early is sensible. Razor clams can sell out, so ask about availability.
How much food should you order?
Begin with a few plates and add more as needed. Portions can be generous, and tapas costs can add up if you order too much at once.
