Arroces

This paella pop-up by Chef Ed Cuenca could transform a Sunday afternoon in even the staunchest of neighborhoods to a full-blown fiesta. House music is always bumping while Cuenca slings paella saturated with fresh seafood from 60-inch pans and dishes reminiscent of Spanish tapas like cantaloupe with jamón serrano, gazpacho and tortilla española. He’s cultivating one of the most vibey dining experiences in NYC using imported rice from Spain, his grandmother’s sofrito recipe and fresh seafood, one bowl with a lobster tail hanging out of it at a time.