Restaurants in Manhattan
Named for the flavor-packed crust that forms on the bottom of the paella pan, this small spot embraces Spanish culinary traditions—from the menu to the long communal tables. One tip: As good as the crispy potatoes, spicy chorizo, and other tapas look, don’t fill up on them.
You’ll sometimes spot a boldface name, sans entourage, sipping cappuccino and tucking into a plate of haloumi eggs at this sunny, busy Moroccan café that has been a magnet for artists, musicians, and writers since it opened in 1983.
Chef Sara Jenkins’ tiny storefront take-away features a well-lit display case of its namesake succulent roast pork, great soups and sides (potatoes and burnt ends are a must), but only seven seats at the narrow counter.
Chef Jorge Pareja elevates classic Mexican dishes to new heights at his popular Hell’s Kitchen restaurant. Standout Nouvelle Mexican dishes include lobster and avocado tacos, pomegranate braised skirt steak, and poached artichoke quesadillas.