Broadway Restaurant Group Opens Dalia, Spanish-Inspired Wood-Fired Restaurant, in South Boston
Boston, MA, April 2, 2026 – Dalia, the highly anticipated new Spanish-inspired wood-fired restaurant from Chef Nicholas Dixon, opens today in South Boston [429 West Broadway, Boston, MA 02127]. Marking a new chapter for the longtime Boston chef, Dalia represents Dixon’s most ambitious, chef-driven concept to date. The restaurant is centered on á la brasa cooking — food prepared over the live fire — and thoughtfully explores Spanish cuisine and culture by pulling inspiration from different regions, while leaving room for the chef team’s own creative interpretations. Together with a standout transportive interior design from Assembly Design Studio, Dalia arrives as a distinct, refined addition to South Boston’s evolving dining landscape.
“Spending time in Spain, I was drawn to the confidence in simplicity and the deep respect for sourcing. That way of cooking stays with you,” says Chef Dixon. “With Dalia, we wanted to create something that feels both timeless and alive, and live-fire cooking sits at the heart of it—there’s something primal, almost nostalgic, about cooking a la brasa. It strips everything back and lets the ingredients speak.”
“We’re really excited to add Dalia to our family of South Boston restaurants,” says Broadway Restaurant Group Owner Eric Aulenback. “From our start, the team at BRG has always worked hard to create comfortable places with great food and service that we felt the neighborhood both wanted and needed at the time. We’re hoping Dalia continues this trend by expanding the dining options available in the area while enhancing the collective draw that has become the South Boston dining scene.”
THE MENU
Chef Dixon’s menu spans tapas, housemade Spanish breads, crudos, main dishes and a section dedicated to paella, created in close collaboration with his chef team: Quintin Pocher, Stephen Gonzales, Mark Lutz, Jacey Vaccaro, Jack Nagler, Marissa Hart and Joey Norton. Live fire cooking drives the menu, and the heart of the restaurant is its custom-built Josper kitchen (built in Barcelona), featuring four Basque-style grills, a wood-fire broiler, and a paella station — all set in the center of the room in full view of diners. The menu starts with a selection of housemade breads including, a Pan de Cristal and Pan Frito, and small plates including Savory Churros with crab and caviar, and Guisantes a la Brasa, charred snapeas burnt orange chimichurri. Additional bites include crudos such as Lubina, sea bass sourced from the Canary Islands with Spanish-style horchata and pomegranate; and a robata section of high-quality, specialty-sourced proteins, many dry-aged and butchered in-house, cooked over the open fire, such as Iberico Pluma with passionfruit caramel and quince jam, and local New Bedford Scallop with morcilla chili crisp and sherry soubise. A more traditional tapas section includes classics like Patatas Bravas, Bikini made on the house pan de cristal, Empanada de Seta made with mushrooms smoked over the wood grill and Gambas de Ajillo. Larger format options include a section of classic and vegetarian Paellas, which at Dalia are prepared by a three-person chef team, each dedicated to specific phases of the cooking process (from toasting the dried rice to achieving the signature socarrat crust); and a Whole Suckling Pig imported from Spain, brined overnight, dried and then roasted over three hours. Additional “Platos Principales” include Whole Local Fish with a pil pil sauce and Wagyu Tomahawk with charred piquillos.
Desserts round out the food menu with playful and traditional offerings, including Gateau Basque with blackberry preserves, and Leche Frita with strawberry preserves and vanilla bean custard. A supplemental provisions menu offers cheeses, charcuterie, and tinned fish, allowing guests to customize additions to their meal.
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COCKTAILS + WINE
Led by Beverage Director Katie Kelly, Dalia’s cocktail program reflects a dynamic interpretation of Spanish drinking culture, shaped by regional ingredients, and a thoughtful, technique-driven approach. The menu draws from Spain’s deep-rooted affinity for sherry, vermouth, and communal-style drinking. Housemade syrups using imported Spanish products and locally sourced ingredients shape a program that prioritizes seasonality, sustainability, and fun, including tableside porrón pours from the traditional Spanish wine pitcher.
Highlights from the menu include the Fresa Bonita, a savory-meets-sweet vodka cocktail layered with piquillo pepper, saffron, and lemon, finished with a housemade strawberry and pepper fruit leather; the Porron Star Martini, a freezer-chilled, tableside-poured serve featuring Condesa gin, tomato and kiwi-infused fino sherry, and dry vermouth; Apasionada Margarita, with fresh passionfruit; Daliamotxo reimagines the classic kalimotxo with red wine, vermouth, and a house Dr Pepper syrup, offering a nostalgic, soda-fountain twist; and a dedicated Gin & Tonic section pays homage to one of Spain’s most iconic drinking traditions, served in goblets with elaborate garnishes. Sangrias, available by the pitcher and served in goblets, round out the offering with a range of fruit-driven styles designed for sharing.
Dalia’s wine program is curated by Wine Director Dominic Tramelli and features a more than 100-bottle list, predominantly of Spanish wines, designed to excite both aficionados and newcomers. The list emphasizes organic and sustainable practices, highlighting winemakers who prioritize thoughtful farming and minimal intervention, while offering a mix of traditional Spanish regions and “Spanish-adjacent” wines from France, Portugal, and the U.S.
Approachability is central to the program, with clearly defined sections and accessible pricing. By-the-glass offerings spotlight lesser-known white grapes, and a range of reds – from light, drinkable styles to more structured Rioja expressions – while reinforcing the connection between the food and beverage programs. A dedicated sherry selection further anchors the list in Spanish tradition, featuring multiple styles that integrate seamlessly across cocktails, cooking, and wine.
For collectors and enthusiasts, a curated reserve section highlights iconic Spanish producers and highly sought-after wines, rounding out a program rooted in passion, discovery, and a deep respect for Spain’s winemaking heritage.
DESIGN
Designed by Assembly Design Studio (recently awarded Best Hospitality Designer in Boston by Boston Common Magazine), Dalia is a warm and welcoming space that transports guests to Spain. The large open kitchen in the center of the space serves as the heart and energy of the restaurant, while also naturally breaking up the dining room to create various seating and dining experiences. From fireside eating and drinking in the rustic cafe area, to bartop tapas at any of the room’s three immersive bar experiences and a chef-directed experience alongside the open kitchen, there are multiple ways to experience Dalia. A retracting glass canopy covers the front dining room, which is also filled with living plants, creating a naturally bright and airy space. Additional design elements include handpainted tiles brought from Spain and custom wallpaper.
Quote from Erica Diskin, owner Assembly Design Studio:
“We’re incredibly fortunate to have worked with this restaurant group for many years. Without the trust, guidance, and belief of the ownership team, creating a place like Dalia wouldn’t have been possible.
We often say that great food requires depth of flavor, and a great room requires depth in its design—Dalia is, by far, our most layered project to date. From the outset, it was clear that the restaurant would center around an open kitchen, evoking the feeling of a home where conversations naturally gather around food and cooking.
Velvet banquettes sit beneath a sunlit atrium with a retractable glass canopy, filled with greenery and anchored by a rustic fireplace. Distressed plaster walls, reclaimed wrought iron arches, and lush plantings are paired with wide-plank reclaimed wood flooring and ornate Spanish tile. These elements come together in layers, creating a space that feels relaxed, warm, and inviting. The back room offers a more refined experience, with a large floral chandelier and arched windows, designed to feel like a special place to celebrate life.”
THE TEAM
Chef Nicholas Dixon is an established figure in Boston’s restaurant scene, having had a hand in shaping some of the city’s most popular dining destinations over the last two decades. After starting his professional career working under chef Michael Mina, where he first honed his wood-fire cooking skills, Dixon returned to Boston and joined the Bowery Restaurant Group team, which helped turn South Boston into a vibrant restaurant destination, opening restaurants like Lincoln Tavern & Restaurant and Capo. Both quickly became neighborhood staples. He’s also behind the massively successful Prima Italian Steakhouse in Charlestown and Capri Italian Steakhouse in Boston’s South End. Joining Nick at Dalia are Beverage Director and certified sommelier Katie Kelly, who previously worked on the beverage team at The Breakers in Palm Beach, and Wine Director Dominic Tramelli who served in leadership positions with COJE Management Group (Mariel, Coquette), as well as in his hometown of St. Louis Missouri at Olive + Oak, before moving back to Boston.
