Headliner Casa Dani New York first met the Spanish chef Dani Garcia at Manzanilla on Park Avenue South. That was eight years ago. Since then, Dani Garcia, his restaurant in Marbella, Spain, picked up a third Michelin star (it's now closed), and the chef formed his own company, Grupo Dani Garcia. Now, he has returned to New York and is on the marquee of Casa Dani in the Manhattan West complex, west of the Moynihan Train Hall. "What I'm doing at Casa Dani is not fine dining," he said. "I want to showcase the culture of Spain, making it easy, fresh and fun, more like home cooking." He said a great deal had changed since he was first in New York, especially the increasing availability of ingredients. His thinking has also changed, he said. "Twenty-five years of fine dining, which is more conceptual and less from the heart, is enough," he said. What hasn't changed is having Alberto Carballo, the chef de cuisine, at his side. A soaring 180-seat dining room, a sea of beige designed by David Rockwell, sits on a level below the bar and open kitchen. There are tapas; fried items like cod fritters; bigger portions (raciones),… Read full this story
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