"If you work in or near Hudson Yards, you should have Casa Dani in your rotation—you can literally always get a table there. Come here to pitch someone from accounting on why your expense account simply is not cutting it over some very creamy croquetas and sliced octopus. The pricey Spanish tapas spot won’t blow you away, but there is some flair at Casa Dani. Servers mix caesars with clunky wooden spoons tableside over the sound of acoustic Spanish music. The ceilings are high, the AC cranks, and if it were in a neighborhood where people were looking to go out, we could see Casa Dani developing into a clubstaurant scene. But because it’s in Hudson Yards, you should use this place to take advantage of their $61 lunch special, which will get you a tapa, an entrée, and a dessert, and should have your deal closed and you back at your desk before 2pm. Food Rundown photo credit: Will Hartman Jamon Croquetas If you’re looking for the most affordable way to get a jamon fix on this menu, it’s on these croquetas. We’d actually suggest pulling the slightly thicker-than-expected slice of jamon off, eating it by itself, and then your croqueta—all the textures in the croqueta can take over the luxurious jamon. You’ll prime your mouth with the salty, savory, and rich jamon, then finish it off with a wave of creamy and cheesy fried potatoes. photo credit: Will Hartman Pan Con Tomate Our favorite tapa on the menu. Bright, juicy tomato-studded bread, with fatty and rich tuna belly on top. Eat this with your hands—it will fall apart if you use a fork and knife. photo credit: Will Hartman Pulpo Con Papa Aliñá We wish we could ask the chefs to hold the potatoes on this. While the octopus is poached until tender, and stained red with paprika, the potatoes are really unpleasant—almost gummy. You should skip this. photo credit: Casa Dani Oxtail Brioche For a meatier tapa, this should be your choice. With warm, buttery brioche, juicy shredded oxtail, and a sweet and rich mayo-based sauce, it’s a nice heavy hitter compared to the lighter seafood choices." - Will Hartman
