
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.
Tasca (Iberian for "tavern") brings together the vibrant flavors and culinary traditions of both Spain and the islands of the Latin Caribbean: Puerto Rico, the Dominican Republic and Cuba.
New York has some of the best steaks in the country, and this restaurant on the Upper East Side certainly holds its own.
"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.
Andrew Carmellini's Soho spot serves New American fare with an emphasis on local, seasonal produce and comfort food.
Avtar Walia, owner of Tamarind in the Flatiron District, has opened Tamarind TriBeCa in a handsome art deco building at the corner of Hudson and Franklin Streets.
Sojourn Social features a multifaceted venue paired with food and libations representing the melting pot of cultures and cuisines.
The Library, named for the building's original use as the Astor Library, is a central element of the mezzanine level of this landmark edifice at Astor Place (which famously houses downtown performance venue The Public Theater).
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.
This neighborhood Italian restaurant features handcrafted pastries every morning, grilled panini on homemade focaccia and salads at lunch, and fresh pastas and locally and seasonally inspired Italian plates at night.
Featuring steakhouse classics, a raw bar, and curated cocktails, The Dynamo Room channels the vibrant spirit of New York’s historic grills.
Chef Soogil Lim's refined French technique infuses with his Korean heritage for exceptional dishes that stay true to both.