Casa Mono For the Win

There was a ton of pressure associated with Friday night's restaurant pick.  It was my Daddy's birthday and he had high expectations.  He left the picking entirely up to me, but I knew there were a few things he was hoping to get out of dinner.  My father loves game but doesn't see it all too often at restaurants in Savannah so that was on the list.  I also knew he wanted to eat at a celebrated restaurant and taste the food of a chef who was big in foodie circles.  Finally, I knew he was leaning toward Spanish flavors or at least something on the heartier side.  Tall order, right?

I seemed to find everything he wanted in Casa Mono.  The Spanish tapas restaurant is owned by the Batali/Bastianich team and is consistently ranked on the Top 101 Restaurants list.  There is also an extensive game selection on the menu.  Jackpot.

Every dish was wonderful.  Simply wonderful.  The scallops with parsnip puree and cherries was about as close to perfection as you can get.  My other favorite was rabbit with anticuchos and habanero cuajada.  That cuajada is a yogurt, so you get the heat from the habanero and the cooling factor of the yogurt all emulsified in one sauce that I slathered onto the carrots and rabbit that was served fried and [I believe] braised.  The squash gave the mole sauce that was served with the duck a different kind of sweetness that you don't get with the chocolate alone.  The waiter warned us that not everyone loves the squid ink rice and scallop dish because they find the strong ocean flavor overpowering.  I appreciate the heads up, but he didn't realize he was dealing with a Lowcountry family who regularly pulls dinner up from the river.  Salt water is a beloved flavor to us, and this dish only reminded us of that. 

Each dish was a winner.  Casa Mono came through as the perfect restaurant to celebrate my Daddy's birthday.  Now I just need another reason to celebrate so I can go back!

Scallops with Parsnip Puree and Cherries

Quail with Tomato Raisens and Baby Romaine

Pork Croquetas with Porcini and Cider Greens

Confit Goat with Creamed Kale and Pepitas

Rabbit with Anticuchos and Habanero Cuajada

Duck Confit with Winter Squash Mole

Squid Ink Bomba Rice with Taylor Bay Scallops