HOME > Chowhound > Manhattan >

Casa Mono in detail

g
gremlin608 Mar 14, 2009 08:57 PM

We went to Casa Mono for a "late lunch" today...I figured I'd write a post because since it's Mario Batali's spot it gets so many searches. First of all it's tiny and relatively crowded even at 3pm on a random Saturday. We didn't have reservations and sat at the counter. Way cool! We got to see all of the action, and dishes before we decided to order...and ones that we plan to either order or pass on next time. This isn't your typical spanish tapas bar. Tia Pol is definitely a little more authentic (I've been to Barcelona and Madrid so I can tell the real deal). But, the offal is plentiful as well as the seafood, the plate size is more raciones than real "tapas" but you are paying average plate $15 and my husband wouldn't be full from the meal if he were with me today. Some dishes we were wowed by. The Razor clams were well prepared with a very well balanced garlic sauce. The pulpo was like a party in my mouth, the texture and flavor combinations were genius. Loved the duck hearts with winter squash, extremely flavorful and tender. Marrow was not worth the money, delicious but not plentiful. The cocks combs were uninspiring. Taste was good enough, and the texture was kicked up by the addition of paprika almonds but the whole dish just tasted like the mushroom accompaniment. I would pass, unless you are just looking to say that you tried cocks combs. The lamb shank though we didn't have it, as well as the cockle clams with fideos and mancheco salad looked wonderful...the sweetbreads looked over breaded and not well prepared, the fried consistency looked to overpower the taste of the actual sweetbread (but we didn't have these)...the pork belly was flash fried, looking like a hard consistency, almost like chicharones(once again we didn't have it) and that didnt' appeal to me, considering that pork belly should be melt in your mouth...but I might try it next time just to confirm...All in all quite a good meal, but not worth a month in advance reservation.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. k
    kobetobiko RE: gremlin608 Mar 14, 2009 09:51 PM

    The sweetbreads was one of my favorite items at Casa Mono. The frying process made the sweetbreads really creamy inside, and the coating wasn't overpowering at all. Some people may find it salty, but I like it and it goes well with alcohol. You should definitely try it next time!

    15 Replies
    1. re: kobetobiko
      erica RE: kobetobiko Mar 15, 2009 11:02 AM

      Is Andy Nusser still at the restaurant?

      I love the sweetbreads! And the seppie. In fact I've liked just about everything I've eaten there..but have not been in almost a year.

      1. re: erica
        s
        Stuffed Monkey RE: erica Apr 27, 2009 07:35 PM

        Andy is up at Mario's latest, Tarry Lodge in Porchester, though he may still techniqually be the chef.

      2. re: kobetobiko
        g
        gremlin608 RE: kobetobiko Mar 15, 2009 12:36 PM

        I was kind of put off by the deep frying method instead of pan frying for the sweetbreads...and the coating looked really thick (at least yesterday)...but I'm not opposed to trying them the next time I head there just to see. We had a good time all in all...but the month wait for a res??? Good thing is that we were able to just walk in.

        1. re: gremlin608
          e
          ESNY RE: gremlin608 Mar 15, 2009 02:01 PM

          I'm not sure why you think there is a month-long wait for a reservation. Its really only Babbo that has that. Casa Mono I've gotten plenty of reservations the day before. Plus, they are good with walk-ins too.

          1. re: ESNY
            MMRuth RE: ESNY Mar 15, 2009 02:09 PM

            Yes - we usually call the day before or the morning of for a late lunch reservation.

            1. re: MMRuth
              d
              david sprague RE: MMRuth Mar 15, 2009 02:11 PM

              yes, not to pile on, but most of my casa mono meals have been walk ins. otherwise, reservations 4-5 days ahead..........

              1. re: david sprague
                erica RE: david sprague Mar 15, 2009 02:28 PM

                I was just wondering if the chef is still the same--Andy Nusser. (??)

                1. re: erica
                  chowdom RE: erica Mar 15, 2009 02:42 PM

                  Andy Nusser is in Portchester at Tarry Lodge.

                  1. re: chowdom
                    erica RE: chowdom Mar 16, 2009 04:33 AM

                    So who is the chef at Casa Mono?

                    1. re: erica
                      n
                      NYPORK RE: erica Mar 16, 2009 08:28 AM

                      Anthony Sasso is running the ship these days.He has been there almost from the begining.

        2. re: kobetobiko
          JoanN RE: kobetobiko Mar 15, 2009 02:17 PM

          Another vote for the sweetbreads. Don't recall the coating as being heavy at all. And another confirmation that reservations aren't all that difficult to come by. I've more than once made a reservation just a day or two before and always been able to get at table no later than 9:30.

          1. re: JoanN
            g
            gremlin608 RE: JoanN Mar 15, 2009 03:19 PM

            That's good to know...we went without the reservation and had no problem for a late lunch (it was crowded but we got seats right away at the counter)...but when I asked the hostess and waiter how long the dinner wait would be, they suggested that I make a reservation and that most make them a month in advance...or else I would have to wait an hour to sit at the counter where they don't take reservations...(maybe this is just for weekends I don't know)...they did say that at off times there is no need for a reservation (but you don't always want to eat at 3-4pm).

            1. re: gremlin608
              steve h. RE: gremlin608 Mar 15, 2009 04:13 PM

              gremlin608,
              one of life's little pleasures is showing up unannounced at casa mono, asking the hostess for a seat at the bar and then going next door to bar jamon to wait for an opening. bar jamon is even smaller and louder so stand at the tiny bar. a ham platter and a cava or two is a pretty cool way to kill time before the hostess marches over to get you. she'll carry your cava back to casa mono because manhattan ain't new orleans.

              1. re: gremlin608
                h
                Hurner RE: gremlin608 Mar 16, 2009 07:39 AM

                ...but when I asked the hostess and waiter how long the dinner wait would be, they suggested that I make a reservation and that most make them a month in advance....
                ----------------------------------------

                gremlin608: I'm afraid the staff is subjecting you to its overrated sense of public relations. While I've only been to CM on Sundays, I've walked in on several occasions and made reservations in the early afternoon for that evening.

                And while I'm here let me express my undying love for the four dishes that you didn't try: the clams with fideos, the lamb shank, the pork belly and, especially, the sweetbreads.

                1. re: Hurner
                  k
                  kathryn RE: Hurner Mar 16, 2009 09:18 AM

                  If you want to eat at prime time (8pm) on a Friday or Saturday night, and be seated at a table (not the counter), without waiting, I'd definitely call a month in advance.

          2. r
            rushbikes RE: gremlin608 Mar 15, 2009 04:48 PM

            Went to Casa Mono for the first time the other night - shocked it's taken me so long to finally go, or rather build up the patience to wait for a table. I tried 5 dishes and found the flavors of all of them to be powerful and delicious, but did anyone else find that every dish seemed to be just a little too oily? I walked out feeling a bit greasy.

            2 Replies
            1. re: rushbikes
              steve h. RE: rushbikes Mar 15, 2009 04:57 PM

              how was the wine? they have an impressive list.

              1. re: steve h.
                g
                gremlin608 RE: steve h. Mar 15, 2009 09:03 PM

                Wine list in a nutshell...AMAZING!!!! Beyond words.

            2. DarthEater RE: gremlin608 Mar 19, 2009 11:53 AM

              How many plates should a table of 2 order?

              3 Replies
              1. re: DarthEater
                MMRuth RE: DarthEater Mar 19, 2009 12:21 PM

                It's hard to say, as it really depends on your appetite. We tend to order a couple of things to start, and then keep ordering. The portions are larger than traditional tapas, but I'd say that my husband and I can easily order six dishes - mostly because there are some we "just have to have". I've posted some lists in the past of dishes we particularly like. If you do a search for title:mono user:mmruth you'll probably find them - though the menu does change somewhat with the seasons.

                1. re: DarthEater
                  k
                  kiworan79 RE: DarthEater Mar 19, 2009 02:21 PM

                  I went on Monday night with my fiance (party of two) and we ordered 5 dishes and a dessert and were fully satisfied. We ordered the razor clams, the duck egg, the sweetbreads, the foie gras and the pork belly -- each one more delicious than the next. Talk about a rich meal! Finished the night off with a refreshing sorbet and some dessert wine. Highly recommended.

                  1. re: DarthEater
                    jon RE: DarthEater Mar 20, 2009 11:26 AM

                    for 2 people, we usually order 3-4 and a side. we always get the fideos with clams and then usually get some combination of the pumpkin croquettes, the duck egg with mojama, the razor clams, the skirt steak, or my new favorite, the goat with saffron honey. for sides we like the brussel sprouts and during the summer, the corn is absolutely fantastic.

                  2. k
                    kathryn RE: gremlin608 Apr 26, 2009 07:30 PM

                    Spring dishes are back!

                    The ramps were romesco sauce were amazing. Artichoke hearts with, good, but not outstanding. The bottom halves were perfectly cooked and tender but the leaves were a little rough.

                    Fried lamb's tongue -- nice big chunks, delicious and crispy and a lovely mint aioli. Fideos with clams and chorizo were perfect, garlicky, and addictive. Duck egg with mojama, wonderful as usual. Love soaking up the runny egg yolk with bread afterwards. Sweetbreads with fennel were OK, but I don't really get the nuts or the heavy breading. Foie gras with cinco cebollas, rich, luscious, I couldn't get enough of the sauce. And a glass of cava to wash it all down. And the skirt steak with romesco sauce! Such tender meat and wonderful carmelized red onions. A new favorite.

                    3 Replies
                    1. re: kathryn
                      financialdistrictresident RE: kathryn Apr 27, 2009 07:09 PM

                      Finally got to Casa Mono tonight. No reservation, no wait, got a seat at the end of the counter a little too close to "the pig." Had a glass of Malbec and the following:

                      *Pulpo, fennel, grapefruit,
                      *Foie gras with cinco cebollas
                      *Fried skate with Meyer lemon

                      Finished with a single espresso.

                      Delicious. Server was great. Why did I wait so long to try it?

                      PS Only downside was smelling like food when I left . . .

                      1. re: financialdistrictresident
                        a
                        anniversary RE: financialdistrictresident Apr 27, 2009 07:21 PM

                        Had dinner there friday AND saturday and I have to say it was great....we tried

                        Punkin Croq
                        pigs feet
                        mussels
                        sardines
                        fideos clams
                        calamare fritos
                        sweetbreads
                        prok belly
                        goat

                        bottle of juanrojo 04
                        bottle val tosca 05

                        1. re: financialdistrictresident
                          k
                          kobetobiko RE: financialdistrictresident Apr 28, 2009 08:30 AM

                          agree with the "smelling like food" part.

                          Same thing when I walked out of Momofuku Milk Bar

                      Show Hidden Posts