Socarrat, the quintessence of the perfect paella and for which the restaurant is named, is the delectable, sensuous crust that forms on the bottom of the paella pan when the liquid is rendered and the rice reaches its peak of succulence. The menu, an authentic array of delicious dishes from the regions of Spain specializing in traditional tapas with an accent on paella and fideua (which substitutes fried noodles for rice) that can be characterized as a true exploration for the palette. Lolo Manso, president, and owner of Socarrat Restaurants, some of the best Spanish restaurants in NYC, wanted to share with New Yorkers a unique, communal, dining experience and chose the most exquisite and popular foods of Spain: paellas and tapas. In 2008, Socarrat Paella Bar opened its first location in Chelsea. At this rustic yet hip, stylish and vibrant restaurant, guests sit at communal tables, with a menu that boasts a wide selection of tapas, paellas, sangria and an extensive selection of wines from the regions of Spain. Paella is meant to bring people together. The dish is intended to be shared, whether a party of two or twenty. From the Valencia region of Spain, Paella was first created to be a filling and nutritious meal for rice field workers and nowadays it´s served in each of its varieties as a luxury dish, highlighting ingredients like lobster, calamari, short ribs and more.