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The quintessence of the perfect paella and for which the restaurant is named is the delectable, sensuous crust that forms on the bottom of the paella pan when the liquid is rendered and the rice reaches its peak of succulence. The menu, an authentic array of delicious dishes from the regions of Spain specializing in traditional tapas with an accent on paella and fideuá (which substitutes fried noodles for rice) that can be characterized as a true exploration for the palette.
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.
Socarrat Paella Bar started off as a single location and within a decade and a half, became home to the three best Spanish restaurants in NYC. That’s because of the combination of our diversity in dishes, the fresh ingredients we use in our cooking and the flavor that comes as a result of our chefs. Whether you’re coming in for just a small bite or a multi-course meal, you know you’ll be satisfied no matter which restaurant locale you choose for lunch, brunch or dinner.
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(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”
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