259 W 19th Street
New York, NY 10011
212-462-1000
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2 Reviews:
Socarrat is worth the wait. The tiny narrow space consists of one long communal table that extends from the front to the back of the restaurant. The menu is full of tempting Tapas choices, but I highly recommend saving room for the Paella. We ordered the Paella with chunks of fish, shrimp, cuttle fish, mussels, clams, squid and scallops. It was cooked perfectly, exactly how Paella should be. As we were finishing up the chef showed us how to scrape the socarrat (caramelized crust at the bottom of the pan) off of the pan. It was definitely the tastiest part of the meal! I can’t wait to try one of the other seven Paellas.
This is a long, narrow restaurant that fits one long, narrow table. It feels more spacious than it is, thanks to some artfully placed mirrors, and you may just get into some interesting conversations with the people you're bumping elbows with as you eat.
The paella is justifiably famous. It's served straight from the stovetop in the same wide, shallow paella pan it was cooked in (each pan serves at least two). The flavors of saffron and seafood are perfectly balanced, and the rice forms a crunchy crust from the heat of the pan (that's what "Socarrat" means, in fact).
There are also plenty of tempting-looking tapas, but honestly, you can get good tapas at plenty of other places. Go for the paella.
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