2nd Degree of Encounter with Molto Mario - Casa Mono

So I heard about this Spanish place that Andrew Nusser (former sous chef at Babbo) opened with Mario Batali’s partnership for a while. Mario apparently never cooks there, but rumor has it he would be sitting at a corner table with a (or nth) bottle of wine and devouring stuff from the kitchen. That’s enough of an endorsement for me! But it wasn’t until the week after this Thanksgiving, a few wine heads and foodies from work gathered at Casa Mono for, what turned out to be, a great night.

The place was tiny, or cozy depending on who you ask. It is a little square room with an open kitchen, bar and dining room all folded into this corner space on Irving place and 17th. Well stocked wine lined the back of the bar, while a young female sommelier roam around the room and helps the patrons. A one page menu is not overwhelming but seems to menu indicates reds would pair better than most whites.



We started off with a plate of delightful Jamon Serrano, Iberico ham that was cured to perfection. A good start to a slew of tasty tapas yet to come. Bacalao Croquettes, pumpkin and goat cheese croquettes, razor clams a la plancha. And then, came the highlight of the evening: Duck egg with Mojama. Duck Egg, you ask? yes, it is a duck egg sunny side up, over a bed of steak fry potato wedges mixed with pieces of black truffle and cured tuna (Mojama), drizzled generously with truffle oil. We went through not one, not two, but four orders of it before we moved on!


You know you are dining with foodies when likes of Cock's Comb and Fried Sweetbread started showing up on the table. Cock's comb has interesting texture and that's all i gotta say about it, but the sweetbread was very flavorful and 'light' tasting. Pork cheek was very tender and the quince paste that accompanies it works very well. Huge advantage of doing tapas with half a dozen guys is you get to try more dishes. Lamb chops, Skirt steaks and Venison shanks were all great. Waitress was friendly, Sommelier was a little unsure of herself, but the wine choices were very solid.

Overall, it is a great place for meat dishes, tasty tapas, Spanish wine and spend time with friends. I would definitely come back. A four top would be a perfect size to sample diff dishes and share 2 bottle of wine. Our group though, went thru 5 bottles and they are listed below.

8/10 in my book.



Guitian Godello Valdeorras, 2004
Bodegas La Tapada, has applied the latest technology in order to introduce a unique white wine that reflects the seductive and impressive character of the Godello grape. It is 100% Godello. Bright golden yellow color. Scented with floral and herbaceous fragrances. Tangy with lively acidity. A crisp and refreshing wine with an abundance of fruit

Abadia Retuerta Viño de la Tierra de Castilla y León Selección Especial 2003 WS 88
This generous red shows ripe plum and currant fruit, with accents of toast, light earth and licorice. Well-integrated tannins provide good structure, and the finish is spicy and clean. Tempranillo and Cabernet Sauvignon with Merlot. Drink now through 2011. 2,100 cases imported. –TM

Pardevalles Carroleon Prieto Picudo 2004
I’ve found very little info on this one but if you liked it there is 2005 available from different vineyard ( Gamonal) though

Pardevalles Gamonal Prieto Picudo 2005 WA 90
The Pardevalles winery, located in the new D.O. of Tierras de Leon (created in 2005), works exclusively with the indigenous Prieto Picudo grape. The 2005 Gamonal, which was aged for 6 months in a mixture of new and used French and American oak, is purple-colored with an excellent nose of vanilla, blueberry and blackberry. This is followed by a medium to full-bodied, elegant wine with ripe, sweet fruit and enough structure for 2-3 years of further evolution. Should you see the 2004, don't hesitate; it is nearly as good as the 2005."

Comenge Ribera Del Duero 2004
Wine has a the rich network of aromas, including Bing cherries, violets and sandalwood. On the palate the wine is very well structured with mature tannins and elegant notes of forest fruit, dark chocolate and a dash of nutmeg, followed by a very long and and expressive finish.

Alvear Pedro Ximenez Solera 1927 WA 96
"The impressive 1927 Pedro Ximenez Solera, from a Solera begun nearly 80 years ago, boasts a dark amber color as well as an extraordinary nose of creme brulee, liquefied nuts, marmalade, and maple syrup. Huge and viscous, yet neither cloyingly sweet nor heavy, it is a profound effort priced unbelievably low. It is meant to be drunk alone at the end of a meal...