Socarrat Paella Bar Restaurants
Bianka Bencosme is an experienced professional with a diverse background in customer service and health aide roles. Currently serving as a Hostess at Socarrat Paella Bar Restaurants since September 2022, Bencosme excels in a fast-paced environment by providing exceptional customer support. Simultaneously, Bencosme works as a Home Health Aide at EAGLE EYE FV, INC, offering companionship to an Army Veteran, emphasizing awareness of mental health issues. Previous experience includes a Home Health Aide position at Caring Professionals, Inc., a Work Study role at SUNY Potsdam, and internships at the American Museum of Natural History and Cornell Cooperative Extension of Suffolk County. Bencosme holds a Bachelor’s Degree in Chemistry from the State University of New York College at Potsdam, complemented by strong technical and interpersonal skills developed through various roles in education and healthcare settings.
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Socarrat Paella Bar Restaurants
Socarrat, the quintessence of the perfect paella and for which the restaurant is named, is the delectable, sensuous crust that forms on the bottom of the paella pan when the liquid is rendered and the rice reaches its peak of succulence. The menu, an authentic array of delicious dishes from the regions of Spain specializing in traditional tapas with an accent on paella and fideua (which substitutes fried noodles for rice) that can be characterized as a true exploration for the palette. Lolo Manso, president, and owner of Socarrat Restaurants, some of the best Spanish restaurants in NYC, wanted to share with New Yorkers a unique, communal, dining experience and chose the most exquisite and popular foods of Spain: paellas and tapas. In 2008, Socarrat Paella Bar opened its first location in Chelsea. At this rustic yet hip, stylish and vibrant restaurant, guests sit at communal tables, with a menu that boasts a wide selection of tapas, paellas, sangria and an extensive selection of wines from the regions of Spain. Paella is meant to bring people together. The dish is intended to be shared, whether a party of two or twenty. From the Valencia region of Spain, Paella was first created to be a filling and nutritious meal for rice field workers and nowadays it´s served in each of its varieties as a luxury dish, highlighting ingredients like lobster, calamari, short ribs and more.