“Hard to recall a time before small plates… and harder still to find a New York restaurant where they are satisfying, one after another, as at Casa Mono.”
– New York Times
CASA MONO and its sister restaurant, BAR JAMÓN are located next to each other on Irving Place and 17th Street, just east of Union Square. Awarded three stars from The New York Times in 2015 and a Michelin Star in 2009 (and every year since), Casa Mono is a tapas bar-restaurant inspired by the cooking of Spain’s Costa Brava.
Executive Chef Andy Nusser, who grew up in the fishing village of Cadaqués along Spain’s Costa Brava, has reimagined classic dishes with an affinity for adventurous proteins like sweetbreads, cockscombs, and pig’s feet. Dishes are various as Razor Clams a la Plancha and Bone Marrow with Tomato Jam and Pickled Sandía have garnered a cult following.
The intimate space comfortably holds 13 tables and 15 bar seats. The space is equipped with a mosaic tile floor; the interior walls are lined with bottles of sherries and wines; and the exterior walls are floor-to-ceiling windows that open onto Irving Place. Sit at the bar directly in front of the grill and experience plates cooked “à la plancha,” in all its smoky glory.
Bar Jamón, a bustling, cozy, communal tapas bar with great energy serves Iberico ham, from which it takes its name, sliced paper-thin on antique Berkel slicers. In line with our restaurant’s sustainability efforts, the entire menu is handwritten neatly on a mirror behind the bar, including a special section for the various types of jamón, bocadillos, conservas, an extensive cheese selection and addictive churros y chocolate. Bar Jamón captures the essence of a New York neighborhood bar mixed with authentic Spanish style.
Casa Mono and Bar Jamón share a wine list of nearly 600 wines, representing a thoughtful and thorough selection of Spain’s rapidly expanding world of wine. The excellence of the wine list has time and again been recognized by Wine Enthusiast, Wine Spectator, and the Spanish wine magazine Sibaritas.
“If you were wandering through this lovely pocket of Gramercy Park—just steps from bustling Union Square—you couldn’t miss Casa Mono. With big, glossy doors that swing out into pretty, tree-lined Irving Place when the weather’s right, the pleasant thump of music and irresistible smell of meat done a la plancha, Andy Nusser’s corner of Barcelona’s delights would be a hit even if the guy wasn’t a culinary genius.” – Michelin Guide
Committed to the triple bottom line—people, planet and profit—our management team works with Director of Environmental Health, Elizabeth Meltz, to make our restaurant as environmentally conscious as possible. From water to waste, disposables to chemicals, locally sourced food to the materials we use to outfit our space, sustainability is always at the forefront of our minds. We are constantly trying to reduce our impact on the environment by taking action on operational efficiency, ingredients and carbon offsets. Initiatives include:
• Recycle glass, metal, plastic, paper and compost food scraps
• Reuse menu paper for pre-shift notes and server order pads
• Offer straws (made of recycled paper) only on request
• Butcher animals in house and use the whole animal for stock, nose to tail
• Support and buy from local farms and the Union Square Greenmarket