Second Visit, Fall 2024 #SevillaRestaurant by #JoseLloves Owner Since 1964 and #BienvenidoAlvarez Oldest Spanish Restaurant in the United States Since April 1936 62 Charles Street Corner of 4th Street Greenwich Village Manhattan
The Best BBQ Spareribs we have had ANYWHERE in 2024!!!
Mushrooms Stuffed with Crab Meat are Exquisitely Flavorful and Coveted
It's never been who you know, it's WHOM YOU KNOW and we know Miguel Lloves, above, son of Jose, co-owner of Sevilla Restaurant in Manhattan's storied West Village. It is a confirmed oldie-but-goodie, and we are delighted to return for our second visit; Jose and Bienvenido are lucky that Miguel has the vision to bring Sevilla into the 21st century and show those that will inevitably come and go with ridiculous trends that we have refused to write about for all of our 15 years that Sevilla is a delicious force to behold. Sevilla was first featured at the end of this spring.
We only put you on our YouTube if we are super impressed. Look at the thousands of restaurants we have ever written about compared to the amount of restaurant videos on our channel.
Avid readers know that Peachy is from Connecticut and in Connecticut when she was growing up and going to restaurants, you automatically got a green salad with your entree. This, and also for nutritional reasons, is why we always require green salads. At Sevilla, you always have a choice of soup or salad with your entree and we love that.
Spanish dressing comes to the party with tomato soaked in ginger syrup and soy sauce from scratch. It's made with tomatoes roasted for 12 hours and is so original! The salad itself is fresh and a classic.
Sevilla keeps the classics on the menu: meet Clams Casino. Baked Clams with Hot Tomato Sauce step it up with bacon and onion and this is an invigorating winner that will kick your fall flavors into gear. Even better are the Mushrooms Stuffed with Crabmeat, and it is on par with the best we've had anywhere. Peachy adores the garlic embellishment paired with the tantalizing succulent crab that is sure to win you over. You cannot pass go and collect $200 at Sevilla without trying these.
The best part of this entire visit was this carnivorous number; take a look at some glamour shots:
These are pork spare ribs, and this is sized for one above although we're told on the menu it's an order sized for two. The sherry fruit sauce yields terrific moistness and depth of flavor and the ribs themselves are meaty and succulent. Do not be afraid to be messy because they are so worth it!
Swordfish is delivered weekly, and is centercut. Standalone, it's excellent but combined with the tartar sauce, it is victorious. Broccoli, carrots, red pepper, brussel sprouts, garlic and zucchini make this poisson a healthy choice that hits the spot.
Shrimp Diablo with Hot Vegetable Sauce is particularly outstanding in this chillier weather. You'll be beautifully set ablaze with flavors of chili peppers, green peas and of course Shrimp! Spanish saffron rice of perfection comes to the party. We're told that everything on this menu is a specialty of the house; we are starting to believe it! You have to realize every time Peachy goes anywhere she's told that all the time; we have to try it for ourselves. We count well over two dozen specialties in Seafood alone!
Sevilla is classic and evocative of its founding era of the 1930s, and the enduring qualities that celebrate their nearly 90 years of success are celebrated in their menu for you to enjoy. Though it's intrinsically Spanish, it's also influenced by the cuisines of America, Japan and Italy, Miguel tells us. The menu is not changed seasonally and there are Chef's Specials which one day we may tell you about! The standard menu has tremendous depth and there is so much more to explore on it. Jose has been the chef since 1964.
Here, meet Paella a la Valenciana. It's first on the menu and we can see why. Mussels, shrimp, sausage, chicken and clams team up for a seafood extravaganza that should be super high on your edible priority list. Each smiled and posted on the fork runway to make your visual acquaintance:
They are absolutely delicious.
Finally, we were pleased as punch to meet Tony Miguez, a 40-year Veteran of Sevilla. He began in 1984 and has been Head Bartender since the 1990s. We hope to have a drink with him someday!
Fall flavors of Sevilla will wow you tremendously and we continue to be uber-impressed!
