Nicholas Dixon — the chef who spent two decades shaping South Boston's dining identity through openings like Lincoln Tavern and Capo, then the Italian steakhouses Prima and Capri — opened Dalia on West Broadway in April 2026 as his most chef-driven project. The Spanish concept turns on á la brasa cooking, built around a custom Josper-grill suite shipped from Barcelona and set at the center of a 226-seat room from Assembly Design Studio: velvet banquettes, a retractable glass canopy, wrought-iron arches, and tile carried from Spain. The kitchen reinvents tapas with intent — calamari sliced lengthwise in a dan dan sauce of ibérico pork and sobrasada, savory churros with crab and caviar, robata wagyu rib cap, a dedicated paella team — alongside a region-organized Spanish list and a half-dozen sherries by the glass. For Boston's most ambitious opening of the spring.