Forbes dining critic John Mariani argues that truly Spanish restaurants remain surprisingly rare in New York, then points to Socarrat Paella Bar as a vibrant counter‑example: the nearly 20‑year‑old mini‑chain (Chelsea, Nolita, Midtown East) doubles down on regional authenticity not just with saffron‑rich paellas—headlined by the namesake “Socarrat,” whose prized crust hides chicken, chorizo, shrimp, white fish, squid, mussels, and fava beans—but also with tapas like smoky padrón peppers, jamón‑filled croquetas, and txipirones (baby squid) a la plancha. What really sets the experience apart, he writes, are weekly flamenco nights that turn the narrow rooms into impromptu tablaos, complete with guitarists and dancers, creating the sensory immersion missing from many Iberian‑leaning spots around town. Mariani praises the all‑Spanish wine list (strong in Albariños and Rioja reservas) and the reasonable pricing—around $45 per person for a paella to share—while noting that crowds form early, proof that New Yorkers will seek out genuine flavors when they find them.