SOCARRAT (sok-uh-raht) n. refers to the “seductive caramelization of the bottom layer of a perfect paella when the liquid is absorbed and the rice is done.”

LoLo Manso

Lolo Manso, president, and owner of Socarrat Restaurants, some of the best Spanish restaurants in NYC, wanted to share with New Yorkers a unique, communal, dining experience and chose the most exquisite and popular foods of Spain: paellas and tapas. In 2008, Socarrat Paella Bar opened its first location in Chelsea. At this rustic yet hip, stylish and vibrant restaurant, guests sit at communal tables, with a menu that boasts a wide selection of tapas, paellas, sangria and an extensive selection of wines from the regions of Spain.