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New York City, the city that never sleeps, is a vibrant metropolis teeming with iconic landmarks, cultural experiences, and culinary treasures…
We like the original Socarrat Paella Bar quite a bit – and we’re obviously not the only ones…
The best Spanish restaurants in Nolita, New York City…
Take mom on a getaway to Spain without leaving the city by visiting Socarrat Paella Bar!…
Nowhere else in New York City can you find such an abundance of the best part of paella: the crusty, caramelized rice at the bottom of the pan (soccarat, in Spanish)…
Ring in the New Year with a Spanish feast from NYC’s favorite paella restaurant, Socarrat…
Socarrat Paella Bar serves up classic Spanish dishes tapas-style, the perfect experience to bring a group of people together for meetings, holiday parties, rehearsal dinners…
Take dad on a getaway to Spain without leaving the city, The Spanish eatery is offering Dad’s Favorite Paella with short ribs, grilled corn, clams, peas, tomato and onion sofrito…
Tinto de Verano, translated as “summer red wine,” is one of the most popular wine-based beverages in Spain. At New York restaurant Socarrat, the pitcher-sized drink is meant for a group to share…
Socarrat Paella Bar offers authentic Spanish cuisine in Nolita, Chelsea, and Midtown East. Enjoy tapas like the “patatas bravas” and the “pan con tomate” alongside regional…
“Like gazpacho, it really only belongs to the summer; at the first hint of the chill, the drink disappears,” says Eduardo Garcia, manager of Socarrat, a Spanish restaurant with several locations…
Fact: No one can compete with Socarrat Paella Bar’s Langosta Paella. There, we said it. Crispy caramelized rice cooked with love in a fragrant sofrito and served piled high…
As owner of Socarrat Paella Bar in New York City, Manso is used to putting his Spanish heritage on display. Gazpacho was first served in the southern regions of the Iberian peninsula and has since become a staple of summertime around the world…
At Socarrat Paella Bar (259 West 19th St.), chef Lolo Manso crafts a fresh and cooling version of the summertime favorite, Gazpacho, prepared with fresh tomatoes, cucumbers, red onion, olive oil…
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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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