In an age where chefs boast of their whimsical, hyper-seasonal menus, Sevilla is the odd restaurant out, an eatery that is seemingly frozen in time. The only thing that has changed about the menu in recent memory at this Spanish restaurant is the occasional bump in price; but at nearly 75 years old, why mess with success? The gargantuan portions of dishes like paella a la Valenciana and arroz con pollo come to the table in steaming pots, skillfully carried by career waiters in classic red uniforms. The bar, which is a remnant of when the space was an Irish pub in the 1920s and ‘30s, turns out excellent sangria and the cheapest cocktails in town. They also have a no reservations policy, so expect a wait on weekend nights.
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Sevilla
In an age where chefs boast of their whimsical, hyper-seasonal menus, Sevilla is the odd restaurant out, an eatery that is seemingly frozen in time. The only thing that has changed about the menu in recent memory at this Spanish restaurant is the occasional bump in price; but at nearly 75 years old, why mess with success? The gargantuan portions of dishes like paella a la Valenciana and arroz con pollo come to the table in steaming pots, skillfully carried by career waiters in classic red uniforms. The bar, which is a remnant of when the space was an Irish pub in the 1920s and ‘30s, turns out excellent sangria and the cheapest cocktails in town. They also have a no reservations policy, so expect a wait on weekend nights.
