Special Mother’s Day Meals in New York
An exclusive “Mama’s Lobster Paella” for $48 per serving.
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Take mom on a getaway to Spain without leaving the city by visiting Socarrat Paella Bar! From May 6th through May 8th the Spanish eatery is offering Mama’s Lobster Paella with chunks of whole lobster, calamari, scallops, shrimp, mussels, clams, scallion, tomato sofrito and saffron aioli priced at $48 per serving.
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Ring in the New Year with a Spanish feast from NYC’s favorite paella restaurant, Socarrat. Socarrat will offer their special holiday menu for takeout for $65 per person.
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Meatballs offer a perfect bite of saucy and succulent goodness, and in NYC, there is a globally diverse mix to choose from. Check out this roundup of Best Meatballs in NYC for your next foodie adventure.
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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). At Soccarat’s three locations, family-style dining is championed, the restaurant’s specialty served in shallow, hubcap-size metal pans bestrewn with combinations of seafood, meat (short ribs, free-range chicken, chorizo) or vegetables.
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If you’ve thought about stuffing a wool blanket in your tote bag or strapping a puffer coat to your bike rack before dining outdoors recently, you’re not alone. Ever since Mayor de Blasio announced a permanent extension of NYC’s outdoor dining program, many NYC restaurants have been making adjustments to keep you warm on their patios through the fall and winter.
THE 12 BEST NYC RESTAURANTS WITH PRIVATE DINING FOR THE HOLIDAYS
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 and other special events. At each of their locations in Chelsea, Midtown East and Nolita, Socarrat offers a private dining room that seats 25, or guests can rent out the entire floor to seat up to 65.
Father’s Day In New York City: Last-Minute Reservations
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 priced at $36 per person. Toast to dad with their wide selection of wines, sangria, and beer available at all locations. If dad likes live music, consider taking him on to the Nolita location where they host live guitar performances every Sunday from 12:30 to 2:30 performed by Socarrat’s very own Eduardo Garcia.
Socarrat’s Tinto de Verano
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.
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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 meat and cheese boards and paella offerings like the “Pescado y Marisco” and the “De La Huerta.” Pair your meal with one of the restaurant’s sangrias or a special Spanish cocktail for your lunch, dinner or weekend brunch.
Tinto de Verano Wants to Be Your Summer Drink
“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 in New York City
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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 with lobster, calamari, shrimp, scallops, peppers, tomatoes and more…we dare you to find a more Insta-worthy taste of Spain in Manhattan.
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, vinegar, garlic and soaked bread.
Gazpacho By Lolo Manso
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.
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