Andy Nusser put in his time cooking Italian under Mario Batali at Babbo before an obsession with Spain landed him his own acclaimed Iberian niche. The perennially cramped and crowded Casa Mono sends its overflow to Bar Jamon, the annex wine-and-ham bar next door. Pick at plates of jamon serrano while awaiting the call for a prime seat at the counter overlooking the chef's open kitchen. Though everything is delectably shareable, of particular note are all things seared à la plancha (on the hot top), including blistered peppers and garlic-kissed mushrooms. Like his renowned mentor, Nusser has a weakness for the most neglected cuts of meat. Check your food fears at the door and order up the blood sausage, cockscombs, and tripe.
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