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?
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.
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.
259 W 19th St, New York, NY 10011