Description
The focus here is, not surprisingly, on paella, served in portions for two from giant cast-iron pans. Rice comes slightly crisp on the outside filled with a long list of goodies like the Paella Socarrat (chicken, fish, beef, shrimp, cuttlefish, mussels, cockle clams) and the slightly more adventurous Paella Valenciana (pork, rabbit, snails, scallions and sugar snow peas). The giant paella pans embody the social nature of the restaurant; diners here sit at a long, narrow communal table lined with 24 stools. Waiters squeeze past the walls of exposed brick and white wooden cabinet doors to refill glasses of Spanish wine and bring out additional tapas like sizzling shrimp with garlic, crispy croquettes and Jamon Iberico, the prized, 24-month dry-aged Spanish ham. The restaurant doesn¹t take reservations, so you¹re best off coming early or leaving your name and finding a bar nearby. Once inside, prepare to speak loudly, as the volume of the Spanish music and conversation is fairly loud.—Keith Wagstaff
