García makes a dramatic return to New York with a new Mediterranean concept restaurant.

García is one of Spain’s most internationally renowned and acclaimed chefs. Previously he was behind Manzanilla restaurant in New York and an eponymous 3 Michelin star restaurant Dani García in Marbella, on Spain’s southern coast, though both have since closed. García currently operates his brasserie-meets-tapas bar concept, which has outposts in Marbella, Madrid, Tarifa, Malaga Doha and London. 

García makes a welcome return to New York with this fine dining restaurant - an homage to the classic tapas bar - with a twist, of course. Expect reinventions of the classics with an American accent - showcasing his “cocinacontradición" style of cooking - a play on the Spanish words for tradition and contradiction. It’s a fitting label considering his cuisine is based on contrasts, from the mix of a wide diversity of flavors and textures to the clash of hot and cold temperatures, without ever losing sight of the traditional flavors of Andalusia. 

To complement García’s homestyle Spanish-Mediterranean dishes, lauded architect and interior designer David Rockwell (Wayan, Catch Steak) have designed a space reminiscent of open-air Spanish courtyards, decorating rooms with soft earthy tones, tiles, hanging plants, and lace-inspired curtains for an outdoor feel.

Ideal For

A Spanish focus to Manhattan West

Signature Dishes

Tuna porterhouse carpaccio drizzled with Spanish olive oil; croquetas de jamón ibérico; oxtail brioche - a pulled oxtail brioche with thin mushroom slices, DG sauce and rocket and whole Canary Islands branzino baked in black salt and Chipirones en su tinta - baby squid ink in ink sauce.