Empresa

spanish restaurant new york - Socarrat

Spanish Restaurant

For parties of 1-8 guests, please contact the restaurants directly or see below for a reservation. We accept parties of 9-20 by calling the restaurant. Please call the corresponding store. Reservations for groups of 20 or more guests are accepted by emailing events@socarratnyc.com.

For private dining or to inquire about options and availability, email events@socarratnyc.com or call 352-857-1530.

Socarrat's unique spaces provide an ideal setting for events spanning from corporate dinner and engagement parties to cocktail-style receptions. Please see the Restaurant Layout and Event Space pages following for capacity specifics.

For all parties 9 or more, we have created several family-style menu options to give our guests the best experience. All menu choices are pre-selected by the guest prior to dining and portioned to the size of the party.

Download our Private Events PDF to get more information.

MIDTOWN EAST

Main Level
Standing: 60
Seating: 40

Upper Level
Standing: 100
Seating: 70

Private Room
Standing:45
Seating: 30

CHELSEA

Chelsea Paella Bar

Standing:35
Seating: 26

Chelsea Bar de Vinos

Standing: 80
Seating: 50

NOLITA

Buy Out

Standing: 80
Seating: 65

Private Room

Standing: 30
Seating: 15

ABOUT

Lolo Manso, president and owner of Socarrat Restaurants, 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, it was first created to be a filling and nutritious meal for rice field workers and consists of three main components: paella pan, short grain rice and saffron. Paella is now served as a luxury dish, highlighting ingredients like lobster, calamari short ribs and more.

"Socarrat" is the crispy rice that forms on the bottom and sides of the pan that is considered a delicacy in Spain. In other words, "Socarrat" is the result of a paella cooked to perfection, something we consistently deliver to our guests.

Tapas originate from 17 regions of Spain. They are small plates that consist of a variety of hot and cold dishes meant as snacks, appetizers, or can be made into main courses. With the success of Socarrat Paella Bar Chelsea, Lolo opened its second location in Nolita in 2010 and its third location in Midtown East in 2012.

LOLO MANSO

Founder/Owner

A taste of Jesus "Lolo" Manso's philosophy: "I am passionate about food; it is one of the most gratifying pleasures in life. To me, eating is like a ritual, an expression of one's soul."

Lolo is a native of Valladolid, located in the heart of Spain. From an early age, Lolo was surrounded by Spanish food and flavors and has always valued bringing people together to share a culinary experience.

Lolo moved to New York City in 1984 and quickly learned that sharing his favorite dishes from Spain with new friends not only made him feel closer to home but also made him proud to share his country with others. As the owner of Socarrat Paella Bar in Chelsea, Nolita and Midtown East, as well as La Churreria and La Nacional at The Spanish Benevolent Society, Lolo feels it is a privilege and an honor to share Spanish cuisine and culture with New York City and those who visit the city.

"Enjoying food with friends and family is a celebration of life, and Socarrat is a place to enjoy that celebration!"