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How's the paella at Soccarat?

Heading there for dinner tomorrow night and can't find any recent posts about the food. And what I CAN find from 2010 is scary! Is my dinner a disaster waiting to happen, or is the paella good like I remember from it's opening days?

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  1. i haven't been in a while, but i don't ever remember having a bad meal there. good luck and please report back. are you going to the Chelsea spot or the new one?

    1 Reply
    1. re: coasts

      Will be eating in Chelsea and will be sure to provide a follow-up post.

    2. I ate there in 2010, so it's probably not as recent as you'd like. The paella is fine for Manhattan, but not good by global standards. There's not much crust development and it's clear that a lot of the rice cooking takes place without strong flavor influences. "Toppings" are added close to finish or perhaps after. On the other hand, I haven't personally had better paella in Manhattan, so perhaps this'll do it for ya.

      Obviously this is not a ringing endorsement, but it could be enjoyable.

      1. I ate there a couple of months ago and enjoyed what I had at the time, but it was exceptionally salty, leaving me thirsty all night. The one long table with high stools make it more a quick meal place than one to relax and dine.

        1 Reply
        1. re: City Kid

          For NYC standards, I think its about as good as you can get. If there are at least 4 in your group, you can order it in the room on the left otherwise you can only have tapas. The long communal table is not the best place to relax.

        2. Inconsistent. The new chef at Boqueria SOHO is doing a very good one. YOu have to specift soccarat, most AMericans think that if is burned if it comes out that way.

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          Boqueria
          171 Spring St, New York, NY 10012

          1 Reply
          1. re: sushiman

            When I ate paella at Soccarat...there was no socarrat!

          2. Ok, so I've now been back. First, the good: the service was very friendly and attentive. Our tapas (the patatas bravas, croquetas and pan tomate) were all very good, as well as the red sangria. If the meal had stopped there, we would have been happy.

            Now the bad: we had the "highly recommended special" paella of lobster, shrimp, fish, squid, etc. What we got was overly salted rice topped with unseasoned and half raw seafood. If this is the best paella at a restaurant in Manhattan, my advice is to either make paella at home or wait until you're in Spain to eat it.

            This is awful paella.

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            Socarrat
            259 W 19th St, New York, NY 10011

            1 Reply
            1. re: edwardspk

              Agreed. I went back exactly once and I don't plan to return.