56 PUNCHMAGAZINE.COM {food coloring} “Rice is so beautiful and so enjoyable. It's good with anything,” Sergio says, estimating that he’s made somewhere between 30,000 and 50,000 paellas during his lifetime. The chefs’ differences are also their greatest strengths. “Sergio, whom we affectionately call ‘the artist,’ is incredibly creative and passionate about crafting our paellas and main dishes,” Elizabeth says. “It’s in Toni’s realm to balance it out, look for the logistics and try to fine-tune the ingredients …. It’s very hard to present a dish and make it consistent for a restaurant.” The result is delightful flavors cooked up in a smoothly running kitchen. “The combination is super necessary. They balance each other out!” Macarena’s ambiance reflects its food in a union of old and new. The olive trees, large leafy plants and eye-catching wood partitions invoke traditional Andalusian patios. The grand, old-fashioned fireplace, velvety curtains and moody chiaroscuro paintings of fruit summon up Old World imagery. “Those vintage NEW OLY ADELINE COFFEE TABLE
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