Meson Sevilla, on Restaurant Row
www.mesonsevilla.com
for Meeting Visitors from Spain
at the Very Vibrant Bar!
344 West 46th Street
New York, NY 10036
212.262.5890 Dr. Roberta E. Zlokower December 20, 2017
Read an Introductory Testimonial about Meson Sevilla.
Recently on the way back from a Broadway show, I stopped at Meson Sevilla on Restaurant Row, and joined a group of visitors from Asturias, Northern Spain, at Meson Sevilla's very festive bar. As always, the bar was adorned with flowers, Spanish jamón, cheeses, and sangria. On the bar's shelves was a large selection of fine wines and liquors, many from vineyards in Spain. The theater community loves to dine before and after shows at this vibrant, carved wood bar, so close to all Broadway and Off-Broadway theaters. Since dinner is served until 11 PM Sundays through Thursdays, and until midnight on Fridays and Saturdays, Meson Sevilla is the perfect before or after-theater dining destination for tapas and drinks.
The guests from Asturias were chatting with Leo, Manager, as I ordered takeout at the bar. I chose Grilled Fresh Crab Cakes, Spanish White Wine, and Paella Mariscada, with clams, mussels, shrimp, saffron rice, lemon, peas, and tomatoes. Meson Sevilla has a reputation for its tapas menu, the largest of its kind in New York. For parties and events, be sure you explore the downstairs private dining room, decorated in country tile, stucco walls, and Spanish décor. In fact, upstairs, you’ll see lovely art, depicting flamenco dancing, bullfights, and sunny Spain. Stop by Meson Sevilla for drinks, tapas, lunch, dinner, or to inquire about on-site parties and off-site catering. Tell them you saw them on RobertaOnTheArts.com!
 Meson Sevilla Dinner Guests from Asturias, Northern Spain and Leo, Manager, at the Bar Courtesy of Roberta Zlokower
 Grilled Fresh Crab Cakes Courtesy of Roberta Zlokower
 Spanish Wine and Paella Mariscada, with Clams, Mussels, Shrimp, Saffron Rice, Lemon, Peas, Tomatoes Courtesy of Roberta Zlokower
 Leo, Meson Sevilla Manager, at the Bar Courtesy of Roberta Zlokower
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