Housed in a comfortable midtown brownstone, Solera restaurant, which offers contemporary interpretations of regional Spanish cuisine, occupies two floors with a capacity for 115 people. Each dining room evokes a warm, intimate feeling and reflects the colors and images of Spain.
Voted Best of New York in Tapas by New York Magazine in 2003, your guide to the food of Spain is Executive Chef Danilo Paulino, a native of the Dominican Republic who began his own culinary journey at le Bernadin in New York and Opus 1 in Santa Monica. Danilo has truly mastered his craft, as The New York Times found it "impossible to resist the display of tapas by the bar," and was enamored by his octopus with olive oil and paprika. Gourmet Magazine liked Solera's "truly authentic paella, one that breaks from New York tradition by taking the rice as seriously as it does the add-ins." Zagat respondents concurred, raving about Solera's "superb paella" and "kick-butt tapas." Quite simply, they called it "the best Spanish restaurant in town."
Solera's wine selection is exclusively Spanish, offering New York's most extensive collection of Spain's D.O.'s, as well as a fine selection of Sherries and Gran Solera Brandies de Jerez.
Party space is available in two locations within the restaurant; one is a "Patio" room, enclosed for year-round use and accommodates a maximum of 16 people. The "Salon" is located upstairs and has a capacity of up to 40 people. Occasionally, the entire downstairs dining room may be rented for groups up to 60 people.
So, as the New York Times suggests, "pull up a chair and prepare to be seduced by the food and wine of Spain."
PRIVATE PARTIES; PRIVATE ROOMS; TASTING DINNERS; FIXED PRICE MENUS; WINE TASTINGS;
COOKING CLASSES; ON & OFF PREMISE CATERING; HANDICAP ACCESSIBLE
Amex, Visa, Mastercard, Diner's Club, Discover
Mon. - Fri. 12 - 3:30
Mon. - Fri. 5:30 - 10:30
Fri. & Sat. 5:30 - 11:30
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