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This northern Manhattan mansion (1765) was a country retreat, then Washington's headquarters, then used as an inn, and then again as a rural residence.

"Socarrat" is that scrumptious crust that forms at the bottom of the paella pan when the liquid is rendered and the rice has reached its peak of succulence: evidence of a paella cooked to perfection.

Socarrat is the sensuous crust that forms on the bottom of the paella pan when the liquid is rendered and the rice reaches its peak of succulence.

Socarrat Paella Bar Chelsea reflects an ambiance rich in warmth, comfort and hospitality, and brings out the Spaniard in New York: it's elegant, bold and sexy. A neighborhood staple comprised primarily of one large communal table with a bar and smaller communal tables scattered throughout, Socarrat Chelsea also has a private dining room that can can accommodate up to 28 people.

See Staten Island's premiere arts and cultural center.

Spun off from the original Williambsurg open-air food market, Smorgasburg’s location at the Oculus at World Trade Center in downtown Manhattan operates every Friday from April through October.

Launched in 2011, spun off from the success of food vendors at the Brooklyn Flea, Smorgasburg has since incubated hundreds of independent businesses vending food and drink from around the world.

Spun off from the original Williambsurg open-air food market, Smorgasburg’s location at The Shed in Hudson Yards operates every Wednesday through Friday in July and August.

Spun off from the original Williambsurg open-air food market, Smorgasburg’s location at Breeze Hill in Prospect Park operates every Sunday from April through October.