From Our Editors
You could say a meal at Casa Pomona is as much about texture as anything else. And it’s not only in the artistic mosaic that greets you at the entrance, but also in the grooved wooden seats, in the varying wall surfaces, and especially in Chef Miguel Lopez’s food. A tapas restaurant at heart, Casa Pomona deals in mostly small dishes culled from the squiggly borders of Spain and the towns in between. As such, diners get to try delicacies from the sea in marinated mussels or a daily crudo, as well as traditional servings of crispy suckling pig and patatas bravas. And though these dishes represent Iberia, New York magazine notes that they often comprise “seasonal ingredients from Hudson Valley farmers.”
Tall seats at the front of the restaurant surround the bar, where a splash of bright red adds an electric energy. Further back, the room is set up for a finer dining experience with leather banquettes and wrought-iron artwork. The breezy, open space lends itself to parties of varying sizes, whether you’ve come with a lively group to pass small dishes or with a date, who will be surely be impressed at how many croquetas you can fit in your mouth at once.