Socarrat
259 W 19th St
New YorkNY10011
Payment Methods: Visa, MasterCard, American Express, Discover
Closed
- Sunday
- 12:00pm-3:00pm, 5:00pm-11:00pm
- Monday
- 12:00pm-3:00pm, 5:00pm-11:00pm
- Tuesday
- 12:00pm-3:00pm, 5:00pm-11:00pm
- Wednesday
- 12:00pm-3:00pm, 5:00pm-11:00pm
- Thursday
- 12:00pm-3:00pm, 5:00pm-11:00pm
- Friday
- 12:00pm-3:00pm, 5:00pm-11:30pm
- Saturday
- 12:00pm-3:00pm, 5:00pm-11:30pm
- Average Rating
- Total Reviews
- (73)
Recommended
0
Not Recommended
0
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Description
Spanish restaurant in NYC since 2008 offering a wide variety of tapas, paella, sangria and an extensive selection of wines from the regions of Spain with three locations in the heart of Manhattan: Socarrat Chelsea - 259 W 19th St Socarrat Nolita - 284 Mulberry St Socarrat Midtown - 953 2nd Ave
Tips
The Extras:
Socarrat is the second restaurant venture of Jesus Manso, who also owns La Nacional at the Spanish Benevolent Society.
Editorial Reviews
Rated Food22 Decor17 Service20 Cost$49 Ratings are out of 30. Key to ratingsQuestion
Zagat ratings
Zagat calculates ratings on a 30-point scale based on periodic consumer surveys
* 26 - 30
* Extraordinary to Perfection
* 21 - 25
* Very Good to Excellent
* 16 - 20
* Good to Very Good
* 11 - 15
* Fair to Good
* 0 - 10
* Poor to Fair
* I
* Inexpensive
* M
...
Zagat ratings
Zagat calculates ratings on a 30-point scale based on periodic consumer surveys
* 26 - 30
* Extraordinary to Perfection
* 21 - 25
* Very Good to Excellent
* 16 - 20
* Good to Very Good
* 11 - 15
* Fair to Good
* 0 - 10
* Poor to Fair
* I
* Inexpensive
* M
...
In Spanish, the much-sought-after crusty layer that forms on the bottom of the paella dish is called "socarrat." At this narrow eatery, the setting is reminiscent of dining at an old friend's country home---a large communal table separates…
A dedicated Spanish expat spot devoted to paella in the heart of Chelsea.:
In Short
The best part of a paella is the crust that forms at the bottom of the pan; the name of that, it turns out, is socarrat, a fact that wouldn't be clear to most Americans. But...
The best part of a paella is the crust that forms at the bottom of the pan; the name of that, it turns out, is socarrat, a fact that wouldn't be clear to most Americans. But...
Information from the business
Spanish restaurant in NYC since 2008 offering a wide variety of tapas, paella, sangria and an extensive selection of wines from the regions of Spain with three locations in the heart of Manhattan: • Socarrat Chelsea – 259 W 19th St • Socarrat Nolita – 284 Mulberry St • Socarrat Midtown – 953 2nd Ave
