538216 Sun Jul 13 07:18:44 -0700 2008 19 18 Manhattan 0 3864222 A few weeks ago a put a post on looking for a Paella that was properly sacarrado - with a nice burnt crust on the bottom. Much to my disappointment, it seems the rest of you confirmed my experience that it can't really be found in NYC. After reading a little blurb in NY magazine that a place was opening up which was named for the burnt crust, I was sure they would finally get it right. Well, I went there last night and of course ordered the paella. I think it was definitely the best paella I've had in NY (I haven't been that many palces, but everywhere I've gone has been disappointing so I've stopped ordering it). Very flavorful. Now for the Sacarrat - while i won't give it a complete endorsement, I think it was on its way. It was quite good around the edges and and little bits of rice were crusted into the corners. the only weak area was that the vast surfacde on the bottom of the pan remained un-sacarrado. If I go back (and i would) I would just thell them to burn the hell out of it. I also got the fried artichokes and grilled squid - both of which were very flavorful and light. All the other tapas around me looked good and smell good too. No reservations and a small place though, so best to get there early! Sun Jul 13 07:18:45 -0700 2008 152700 Renguin 1 3864244 Very happy to hear this! I've been waiting for someone to weigh in on this place. Can you give an idea of the prices? I can't find a menu online anywhere. It's Socarrat, also, in case anyone wants to search. Sun Jul 13 07:33:35 -0700 2008 3864222 13722 small h 2 3864467 yeah, the prices aren't posted anywhere. they have 4 different kinds of paella which are all the same price - $21 per person. I got the marisco - they added some chorizo at my request for 2 buck extra. there was a meat one, and two kinds of combo deals with a variety of stuff, one of which i think is kind of the house special. the tapas are all quite reasonable, ranging in price from as low as $7 to up to $22 for a plate of imported serrano ham. most of them are just $8-$12 though i believe. all in all, i think the price was comparable to places that aren't as good. Sun Jul 13 09:32:04 -0700 2008 3864244 152700 Renguin 3 3864591 I'm sold. Thanks for the info. I have a paella gold standard - a seaside restaurant near Gandia, Spain - let's see how this measures up! Sun Jul 13 10:39:35 -0700 2008 3864467 13722 small h 1 3864601 where is this place? Sun Jul 13 10:44:21 -0700 2008 3864222 12298 Lau 2 3864621 259 w. 19th http://nymag.com/listings/restaurant/socarrat-paella-bar/ Sun Jul 13 10:52:53 -0700 2008 3864601 13722 small h 1 3865646 Same owners as La Nacional, which does a great paella, so I'm not surprised. Thanks for the review. Definitely hoping to check it out soon. Sun Jul 13 18:46:04 -0700 2008 3864222 10216 Lucia 1 3866157 sounds great...i'm adding it to my list... Sun Jul 13 23:41:33 -0700 2008 3864222 11077 Simon 1 3984302 I finally ate here and have a question. The rice used is definitely not the traditional paella rice. Anyone have an idea what is being used by them? Mon Aug 25 06:33:17 -0700 2008 3864222 15970 sushiman 2 3984334 Hmm - I definitely think it was a short grain rice. Can't say it was Bomba or Calasparra rice or not though. What kind of rice do you think they used? Mon Aug 25 06:48:07 -0700 2008 3984302 10985 MMRuth 3 3984348 Don't know. I asked and was told that it was the rice that they used in Valencia. It definitely is not the usual fat short grain rice. The texture was completely different. I also found the seafood lacking. It was obvioulsy cooked separately ahead of time. The mussels were defalted. Mon Aug 25 06:51:14 -0700 2008 3984334 15970 sushiman 4 3984364 That's too bad. What does defalted mean? I only tried the squid ink one, and the shrimp and clams seemed freshly cooked, though I thought there were far too few of them, given the price. Mon Aug 25 06:58:00 -0700 2008 3984348 10985 MMRuth 5 3984434 Deflated as in overcooked and non-existant. Not plump and fresh. They place the seafood on top of the rice after the rice is cooked. They layer on the shrimp, clams, mussels and scallop. Mon Aug 25 07:25:57 -0700 2008 3984364 15970 sushiman 6 3984527 Yes - that's definitely the case w/ the seafood being put on top - in the case of the squid ink one, I didn't mind b/c the seafood would become an unpleasant color, but you make a great point about the paella. Mon Aug 25 08:00:33 -0700 2008 3984434 10985 MMRuth 1 3988201 I have this place on my calendar to go to in a couple of weeks as I LOVE paella and haven't had a great one yet. Is the dress casual? Did I see someone say that it's communal seating? Tue Aug 26 10:44:08 -0700 2008 3864222 15231 synergy 2 3988431 As casual as you would like. Tue Aug 26 11:49:32 -0700 2008 3988201 15970 sushiman 3 3989145 Thanks susiman. And is it communal seating? Tue Aug 26 15:22:55 -0700 2008 3988431 15231 synergy 4 3990491 Yes. Very close together and little room with the paella pan in front of you. Wed Aug 27 06:21:19 -0700 2008 3989145 15970 sushiman 4 3990504 There is a separate round table for 4 by, what seems like, a French door that opens to the street. We were seated there when we had dinner last week. Wed Aug 27 06:31:23 -0700 2008 3989145 10578 RCC 5 3990987 True, that is the only one like that. In front of the bar, I guess you can sit side by side. Wed Aug 27 09:01:48 -0700 2008 3990504 15970 sushiman