""A lot of people have used the [description] that they feel they're being transported to Spain," said Nick Dixon, executive chef at Dalia and culinary director at Broadway Restaurant Group."
""The wood-fired cooking suite that's in the middle of the restaurant, for me, is like a Ferrari," Dixon said."
""One plate worth sharing, Dixon said, is the wagyu rib cap ($22), thinly sliced, skewered, and cooked on the Robata grill. It's then served with a sherry ponzu sauce and chimichurri.""
Dalia opens in South Boston, offering a menu that includes tapas, paella, and a curated Spanish wine list. The restaurant emphasizes wood-fired cooking using Josper grills. Executive chef Nick Dixon highlights the immersive experience, stating that diners feel transported to Spain. The menu features traditional Spanish dishes with unique twists, including a shareable wagyu rib cap. Dalia aims to stand out in Boston's competitive Spanish restaurant scene by focusing on high-quality ingredients and a lavish dining space designed by Assembly Design Studio.
Read at Boston.com
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