History

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Our History

62 Charles Street (formerly known as Asylum Street) wasn't always a restaurant. In the mid 1800's it was a central grocery (owned by Augustus Neidhardt) and in the later 1800's, it was the sight of a busy "Horse and Carriage" Taxi Service which drew a lot of traffic to the busy corner of West 4th and Charles Streets. In the early 1900, an entrepreneur took advantage of its location by establishing "Talk of the Town," a well situated Irish Tavern which quickly became famous for its burgers and beers. In 1936, Sevilla Restaurant, founded by a Luis Fernandez and Alfonso Uchupi, first opened its doors to the West Village. The restaurant still whispers hints of the old Irish tavern, with its murals adorning the walls, original bar and wood-cut ceilings all remaining intact. Mr. Fernandez later sold the business to a gentleman named Tomas Gonzalez (said to be a wonderful person to those who knew him) and his Basque partners two sons. Mr. Gonzalez ran the business for the next few decades. In 1967, he sold the business to Jose Lloves (then the chef of Sevilla) and his partner Antonio Rodriguez. Mr. Gonzalez remained as a waiter alongside Jose Lloves for 30 years until he retired in 1985. In 1972, Jose Lloves and his brother, Bienvenido Alvarez, partnered and both have been running Sevilla Restaurant ever since. Together they have built a legacy that has surpassed all other Spaniard Restaurants and today the "Sevilla Restaurant & Bar" is privileged to be named the oldest Spaniard Restaurant in NY to date, serving new and old generations of clientele with perfection for years to come. This old bull still sill has fight and stands proud to be "The best".

History on W. 4th Street

By the beginning of 1st World War, the West Village was widely known as a bohemian enclave; with secluded side streets, full of cheap, low rent boarding houses, menial labor and a tolerance for radicals and non-conformity. Attention was focused on artists and writers, painters, poets, actors, and musicians noted for their boldly innovative work. Artists like Thomas Paine, Edgar Allen Poe, Mark Twain, and Theodore Dreiser helped to mold the independent spirit which is so characteristic of the West Village today. What made the West Village so inviting to many immigrants was the freedom and diversity that it had to offer, making it a melting pot of cultures and traditions. The West Village was heavily populated with many European immigrants, especially a mass of Spaniards that emigrated to the West Village to avoid the Spanish Civil War of the 1930¹s. Most Spaniards settled in the West Village, so from 14th Street to 8th Avenue became known as "Little Spain." The birthplace of spanish cuisine in New York City.

In 1961, efforts at historic preservation were started by "down zoning" changes and by the designation of a contiguous Greenwich Village Historic District that protected more than 2,035 structures and encompassed most of the West Village from 6th Ave to Hudson Street. This Greenwich Historic District is unsurpassed in Manhattan by its collection of buildings which represent the major architectural styles of New York beginning in the 1800¹s. Here, vernacular interpretation stands side by side with sophisticated examples of high style architecture. This has captured the essence of the West Village ambiance.

Photographs

Books That Mention Sevilla

"try this" by Danyelle Freeman

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"Iberia" by James A. Michener

View Page(s) Letter from the Author

Cristina Pato in "Galicia no Fol" by Editorial Galaxia

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"All-American Eats" by James Beard (2016)

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"Living My Dreams" by Mark L Gross

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Sevilla Restaurant's Movie Cameos

Rich and Famous (1981) directed by George Cukor

The Out of Towners (1999) directed by Sam Weisman

Sex And The City Season 2 Episode 14, "The F**k Buddy" (1999)

Eponymous book written by Candace Bushnell

Reviews

2009

2010

2011

Michelin

2012

2013

2014

Michelin

2015

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2019

Check out our reviews from Zagat on NY1

Where a couple can still dine for under $50 Sevilla (62 Charles Street, 929-3189): This cluttered and cacophonous Spanish taverna offers a warm and friendly atmosphere as well as some budget priced Iberian fare. Start with mussels in garlic sauce, a hefty Spanish tortilla made with potatoes and eggs , or the bracing white bean, ham and Kale soup called caldo gallego. Chicken dishes are among the most reliable entrees: Riojana-style in a thick red wine sauce or the chicken in hot garlic sauce. The mixed shellfish in green sauce (olive oil, parsley, and garlic) is a potent winner, too. (Lunch: noon to 3 P.M. Monday to Saturday; dinner: 3 P.M. to midnight Monday to Saturday; Sunday 1 P..M. to midnight. All major credit cards).

- New York Times, Bryan Miller

An "old-time favorite" with "tons of character", this West Village Spaniard is a "garlic lovers¹" "heaven" pairing "excellent" paella and "fantastic green sauce" with pitchers of "to-die-for sangria"; the good "value" "never changes" - nor do the "killer" weekend waits; P.S. "bring Scope."

- Zagat Review