The name of this bi-level paella restaurant isn’t easy to spell, but it has special meaning. The Spanish word refers to the heavenly crust that forms on the bottom of a paella pan. And after sampling it at Socarrat, you’ll commit the unbelievably crispy-crunchy texture and toasty flavor to memory. Perhaps if gregarious owner Jesus Lolo Manso happens to help scrape the socarrat for you, as he’s been known to do on occasion, he might even teach you how to pronounce the word properly (that would be soh-kah-RAT). Manso’s third paella bar has a modern feel, but rustic elements like exposed brick and Edison lighting keep it from feeling too sleek. Socarrat focuses on paella and the menu has eight to choose from, so come with a group and prepare to share. Straightforward and full of flavor, the meat-heavy carne combines pork, duck, chicken, chorizo with an earthy, garlicky mushroom soffrito; the more adventurous Valenciana pairs pork rib with rabbit, snails, scallions, sugar snap peas and asparagus. Almost all of the other paellas play around with different seafood combinations, and one replaces rice with fidueas, the Spanish version of noodles. Tapas round out the rest of the menu and are the best way to start off the meal.