Dalia centers its kitchen on a Josper grill custom-built in Barcelona, running an a la brasa menu split into tapas, crudos del mar, pan de la casa, robata, and paella sections — what the restaurant calls a wood-fired celebration of "de la tierra y del mar," earth, land, and sea.
The room leans into a full Spanish fantasy: tiled floors that read like a lifted San Sebastián villa, weathered plaster walls lined with wrought-iron gates, and curving velvet banquettes. Sangria, red and white, arrives in heavy goblets as a starting point.
From the tapas list, anchoa y mantequilla pairs anchovy and whipped butter with charred onion ash on crostini, and confit cabbage comes drizzled with black garlic aioli and puffed rice alongside the patatas bravas.
Beyond the main dining room, Dalia spreads across a rustic fireside café and an underground speakeasy lounge with its own elevated cocktail program — built around the Spanish idea of sobremesa, lingering at the table long after the meal ends.
The room leans into a full Spanish fantasy: tiled floors that read like a lifted San Sebastián villa, weathered plaster walls lined with wrought-iron gates, and curving velvet banquettes. Sangria, red and white, arrives in heavy goblets as a starting point.
From the tapas list, anchoa y mantequilla pairs anchovy and whipped butter with charred onion ash on crostini, and confit cabbage comes drizzled with black garlic aioli and puffed rice alongside the patatas bravas.
Beyond the main dining room, Dalia spreads across a rustic fireside café and an underground speakeasy lounge with its own elevated cocktail program — built around the Spanish idea of sobremesa, lingering at the table long after the meal ends.