If New York has a brunch personality, it’s a little impatient, a little indulgent, and always looking for something worth posting before the first bite. Socarrat Chelsea, the cozy Spanish spot on West 19th Street, fits that bill without feeling like it’s trying too hard. Known for its authentic paella and tapas at dinner, Socarrat has taken the leisurely weekend meal and dressed it in Iberian flair. The brunch menu blends familiar comforts with Spanish soul, and the result is a table full of vibrant flavors that make you wish siesta were legal in Manhattan.
The dining room itself feels like a tucked-away café: low-lit but warm, with wood accents. The staff walks the fine line between attentive and relaxed, letting you linger but never leaving you waiting. And linger you should—because the brunch menu is the kind you order “for the table,” even if the table is only two people. Here are some of the standouts from their brunch menu:
Eggs Flamenca Casserole
This dish is the kind of comfort food that makes you want to wrap your hands around the bowl before you even grab your fork. Baked eggs arrive bubbling in a rich tomato-based sauce, layered with chorizo, serrano ham, and bits of tender potatoes. The eggs are perfectly set yet still have that silky run in the yolk, which mingles beautifully with the smoky chorizo oil. The flavors are bold but balanced, with a paprika warmth that never tips into heavy. It’s hearty, rustic, and exactly what you want when the day outside is gray—or, honestly, when it’s not. A slice of crusty bread is non-negotiable for swiping up every last drop. 
Jamon and Manchego Broken Eggs
If you think you know “hash,” Socarrat’s broken eggs will make you rethink your life choices. Here, golden French fries form the foundation, with a generous scattering of thinly sliced jamón serrano and shavings of Manchego cheese. Fried eggs crown the dish, their runny yolks cascading down and binding everything in a rich, salty, savory hug. It’s deceptively simple but done with care—each bite is crisp, creamy, and deeply satisfying. The salty tang of the jamón plays against the nutty Manchego, and the textures keep you going back for “just one more forkful” until suddenly there’s nothing left.
B.E.C. Paella
This is where Socarrat gets playful. The concept sounds almost like a dare—take the quintessential New York bodega sandwich and rebuild it as a Spanish rice dish. Somehow, it works. The base is paella-style rice studded with bits of smoky bacon and pockets of melted cheese. Soft-cooked eggs rest on top, ready to be broken and stirred through the rice. The dish keeps the creamy, indulgent spirit of the original sandwich but adds depth from the slight caramelization of the socarrat—the crispy layer of rice at the bottom of the pan that gives the restaurant its name. It’s the kind of brunch plate that makes you grin after the first bite.
Torrija French Toast
No brunch is complete without something sweet, and Socarrat’s torrija is the star of the show. A cousin to French toast but more decadent, this Spanish version starts with thick slices of bread soaked in a cinnamon-vanilla custard, then pan-seared until caramelized. The texture is impossibly creamy inside, almost like bread pudding, with a brûléed crust that gives just enough crackle. Small dollops of whipped cream add sweetness without overwhelming, and fresh berries on the side bring a bright counterpoint. It’s both indulgent and elegant, and easily shareable—though you may not want to.
The Verdict
Brunch at Socarrat Chelsea doesn’t feel like a side hustle to its dinner service; it’s a fully realized experience. The kitchen manages to respect tradition while having fun with it, offering dishes that feel at once comforting and novel. The eggs flamenca casserole is a warm hug, the jamón and Manchego broken eggs are an addictive crunch-and-cream combination, the bacon, egg, and cheese paella is a clever cultural mash-up, and the torrija is the sweet exclamation point at the end.
Prices are fair for the quality and portion sizes, especially in Chelsea. Brunch cocktails—think red sangria and mimosas—keep the mood light, and the service makes you feel like a regular, even on your first visit.
If your idea of brunch is avocado toast and a latte, Socarrat will shake things up in the best way. It’s a place to bring friends, order generously, and stay just a little too long. In other words, the Spanish way.
