Grub Street: Where to Find Great Paella


If you eat at Gato, you’ll notice that practically every table has kale-and-wild-mushroom paella on it. Bobby Flay is smart to offer an updated version of an old favorite: Who doesn’t love caramelized, crusty Bomba rice? Paella has always been popular, and Flay’s hot dish reminds Grub that there are plenty of other good, unconventional ones around town: Alex Raij makes a Valencian toasted-noodle paella, and at Cata, there’s a version with foie gras and duck confit. But here’s the snag: Since paella is most often served family-style, it can get pricey (especially when you add foie gras to it). Many New York restaurants offer several paellas, with varying prices, so we’ve ranked them by price, starting with the lowest possible option.

Cost: $27
George Mendes once won Best Paella for his Arroz de Pato, even though it isn’t technically paella at all. He makes his paella-like Arroz de Pato with duck confit, chorizo, black olive, citrus puree, and duck cracklings.