Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Paloma - "Mexican haute cuisine"


Diann
 Share

Recommended Posts

Has anyone heard of this place in Northeast Philadelphia? It is "Mexican/French haute cuisine." Apparently it got a 29 from Zagat for food, so friends of mine who are in town this weekend want to try it. I figured I should turn to trusty Egulleteers for opinions before we went. Thanks!

Diann

Link to comment
Share on other sites

The DDC had a dinner there some time ago which was fabulous. Mexican food with a french twist. Wonderful food and great service. While I haven't been back since, the quality should be the same. Highly recommended.

Link to comment
Share on other sites

I was at the DDC dinner, too, and concur in gbredben's opinion. The highlight of the meal to me was the lamb shank tapatio. On the regular menu I believe it's done with a more expensive cut of lamb, but I found the shanks delectable.

Bob Libkind aka "rlibkind"

Robert's Market Report

Link to comment
Share on other sites

Paloma is one of the great secret gems of Philly restaurants, and it doesnt get its due. Positively exciting fusions of Mexiacn tradition and French technique. And I find it very romantic.

Rich Pawlak

 

Reporter, The Trentonian

Feature Writer, INSIDE Magazine
Food Writer At Large

MY BLOG: THE OMNIVORE

"In Cerveza et Pizza Veritas"

Link to comment
Share on other sites

Good to hear all the positive feedback. It's times like this when I wish LaBan, Sono Motoyama, Lauren McCutcheon and company DIDN'T review the same restaurants all at once, because then I would have heard about Paloma. On the other hand, I think reviews are more trustworthy when everyone has good things to say about a place (ex. Marigold, Pumpkin, Matyson, etc.)

Anyways, thanks! I will report back after our visit this weekend.

Link to comment
Share on other sites

Good to hear all the positive feedback. It's times like this when I wish LaBan, Sono Motoyama, Lauren McCutcheon and company DIDN'T review the same restaurants all at once, because then I would have heard about Paloma. On the other hand, I think reviews are more trustworthy when everyone has good things to say about a place (ex. Marigold, Pumpkin, Matyson, etc.)

Anyways, thanks! I will report back after our visit this weekend.

Diann, I wish I had a palate like yours when I was in college. You would cringe at the things I ate and liked. :shock:

Evan

Dough can sense fear.

Link to comment
Share on other sites

Diann, I wish I had a palate like yours when I was in college.  You would cringe at the things I ate and liked.  :shock:

Evan

Never fear, Evan -- perhaps I shouldn't admit this on egullet, but I do have a fondness for ramen :raz:

Anyways, I didn't make it to Paloma, but my guests did and loved it. I went to Samba instead -- it is so good, and at $22.95, it's also a steal. We were the only guests there Sunday night, so I sure hope they're doing good business the rest of the week, because I want them to stay open. Too bad I can't eat rodizio every week...

Link to comment
Share on other sites

I also love and worry about Samba. Have had several dinners on weekend nights when it was almost empty, or maybe a table or two of people and some at the bar. I know the nightclub does good business pretty late, like after 11:30, but I always fear that they'll give up on the restaurant entirely and just make it a dance club.

This says more about my friends and family, perhaps, than about Samba, but it is unanimously the place that they want to go when they come to Philly from Tennessee and Hawaii, where they live. They love Marigold and the various Italian places and Capogiro and the Reading Market, but Samba is something that they have no equivalent to, and it's just a warm, fun experience.

Diann, I wish I had a palate like yours when I was in college.  You would cringe at the things I ate and liked.   :shock:

Evan

Never fear, Evan -- perhaps I shouldn't admit this on egullet, but I do have a fondness for ramen :raz:

Anyways, I didn't make it to Paloma, but my guests did and loved it. I went to Samba instead -- it is so good, and at $22.95, it's also a steal. We were the only guests there Sunday night, so I sure hope they're doing good business the rest of the week, because I want them to stay open. Too bad I can't eat rodizio every week...

Link to comment
Share on other sites

  • 4 years later...

You heard it here first folks. According to Michael Klein at the Inky, the much lamented Paloma will be making a comeback in South Philly sometime in June.

Woo-hoo!! Congrats to Adan and Barbara! We'll be eagerly awaiting the reopening in the old Mezza Luna space. I couldn't be happier. This is right in my 'hood... :cool:

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Link to comment
Share on other sites

Thanks, Katie!

We've wanted to get off the rapidly declining Castor Avenue for a long long time. We closed Paloma around Labor Day so we could devote our full efforts to caring for my mom during her final illness. She passed away at the end of September and we've been busy with closing out her apartment and trying to settle her estate. Adan has been doing private parties during the hiatus. Now it's time to get back to doing what we love. I'm getting my sorbet machines tuned up so they'll be ready to go.

We've put our liquor license into safekeeping for now and will run initially as a BYOB. Dinner first, then later we'll add brunch and lunch. We're shooting for an early June opening, maybe sooner. I'm working on a new website already.

BTW, we're shopping for kitchen equipment and furniture, so if you know anybody who's selling, have them get in touch! My email is barb AT cohan DOT com.

It'll be great to see you. I've missed you guys!

Barb

Edited by bjcohan (log)

Barb Cohan-Saavedra

Co-owner of Paloma Mexican Haute Cuisine, lawyer, jewelry designer, glass beadmaker, dessert-maker (I'm a lawyer who bakes, not a pastry chef), bookkeeper, payroll clerk and caffeine-addict

Link to comment
Share on other sites

Girlfriend, we have missed you too! And your hubby's cooking! It's a good move down here where there's a much more appreciative audience for your talents.

Let me know when you're ready to shine up that liquor license. I'd be happy to help with a cocktail and wine list if you need it...

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Link to comment
Share on other sites

  • 2 months later...

Just a quick update. If the licensing folks are cooperative, Paloma should reopen in about two weeks.

Hiring has commenced, so if you know any good cooks/servers, pass the word!

Barb

Barb Cohan-Saavedra

Co-owner of Paloma Mexican Haute Cuisine, lawyer, jewelry designer, glass beadmaker, dessert-maker (I'm a lawyer who bakes, not a pastry chef), bookkeeper, payroll clerk and caffeine-addict

Link to comment
Share on other sites

I feel like a six year old on a car ride. "Arewethereyet?Arewethereyet?Arewethereyet?" Looking forward to that inaugural visit. Best of luck with the preparations!

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Link to comment
Share on other sites

  • 4 weeks later...

Hey, Katie! We're almost there!

Paloma will open on Thursday, July 15.

Dinner only, Tu/Wed/Thu/Sun 5-10, Fri/Sat 5-11, closed Mondays. We're BYOB for now, but will probably haul our liquor license out of safekeeping some time around Labor Day or so.

You can't miss us - look for the tiny little sign (@#$% sign company screwed it up and is working on getting us one that is the right size...)

OpenTable won't be up and running until next week, and neither will our website. (Don't ask...) At least we have our FB page - www.facebook.com/palomarestaurant. In the meantime, we're doing reservations the old fashioned way.

763 South 8th Street, corner of 8th and Fulton.

215-928-9500

See ya there!

Barb

Edited by bjcohan (log)

Barb Cohan-Saavedra

Co-owner of Paloma Mexican Haute Cuisine, lawyer, jewelry designer, glass beadmaker, dessert-maker (I'm a lawyer who bakes, not a pastry chef), bookkeeper, payroll clerk and caffeine-addict

Link to comment
Share on other sites

Stopped by Paloma tonight to say hello to Barbara and Adan and wish them well. Ended up having a wee bite at the bar:

I got there late enough that they were sold out of the Cesar Salad, so I had the mixed greens instead.

med_gallery_7409_476_9641.jpg

And I also had this lovely crab, avocado and tomato appetizer.

med_gallery_7409_476_87806.jpg

Everything was delicious! The interior of the restaurant looks beautiful and Barbara was her usual bubbly and gracious self. Great to see them get off to such a great start. I'm looking forward to dining there with an out of town friend and her parents next weekend.

Thanks Barbara and Adan! Everything is wonderful and I wish you both the best of luck with crotchety POS systems, incorrigible clientele and all of the fun and games that owning a restaurant brings. :smile:

Edited by KatieLoeb (log)

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Link to comment
Share on other sites

 Share

  • Similar Content

    • By gulfporter
      Grilled fish recipe from Mexico. 
       
      Pescado Zarendeado
       
      4 large dried ancho chiles 2 dried chiles de arból (omit if you prefer a milder sauce) ½ small onion, chopped 8 ounces canned tomato sauce 4 garlic cloves, peeled and sliced 3 tablespoons Ponzu sauce (or substitute ½ soy sauce, ½ lime juice) 3 tablespoons Worcestershire sauce ½ teaspoon salt ½ cup mayonnaise 2 kilos Pargo blanco or red snapper (huachinango) one 2-kilo fish or two 1-kilo fish. Butterflied from the belly out.  Remove and discard the stems and seeds from chiles. Place the chiles in a bowl and cover completely with boiling water and then soak for 40 minutes.
      Remove the chiles and place in a food processor with ½ cup of the soaking liquid, the onion, tomato sauce, garlic, Ponzu, Worcestershire and the salt. Process until very smooth. Sieve the mixture into a bowl, then add the mayonnaise and blend.
      Set aside 2/3 cup of the blended sauce to serve with the cooked fish. The rest will be used to prepare the fish for the grill.
      Slather the flesh-side of the fish with the sauce and then place, skin-side down on a hot charcoal or gas grill. Cooking time will vary depending on the size of the fish. (About 15 minutes for a one-kilo snapper on my gas grill at medium-high, lid closed).
      Place cooked fish on a large platter; use a spoon to remove the flesh.
      Serve with fresh tortillas and pickled onions. Pass the reserved sauce.
      Pickled Red Onions
      Thinly slice a medium red onion into a glass bowl, toss with the juice of a large lime, one or two finely minced serrano chiles and ¼ teaspoon salt. Best if marinated overnight in the fridge.
    • By cyalexa
      Salsa Para Enchiladas  
      3 ancho chiles
      2 New Mexico chiles
      2 chipotle chiles
      1 clove garlic, sliced
      2 TB flour
      2 TB vegetable oil
      1 tsp vinegar
      ¾ tsp salt
      ¼ tsp dried oregano
      2 cups broth, stock, or (filtered) chili soaking liquid
      Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
    • By Kasia
      My quesadilla
       
      Today I would like to share with you the recipe for a dish which meets holiday requirements. It is easy, and it doesn't need sophisticated ingredients or an oven. A frying pan is enough. Quesadilla, the dish in question, is a tortilla with melted cheese. The rest of the ingredients you choose at your discretion. Red beans, pepper, chorizo or fried meat all work brilliantly. I added fried pieces of turkey leg. Thanks to this, my dish could be a holiday dinner.

      Ingredients (for 2 people)
      4 tortillas
      300g of turkey leg
      half a chili pepper
      half an onion
      1 clove of garlic
      2 tablespoons of oil
      200g of tinned sweetcorn
      200g of tinned red beans
      fresh pepper
      200g of mozzarella cheese
      salt and pepper

      Cube the meat. Fry the diced onion, garlic and chili pepper in oil. Add the spiced-up-with-salt-and-pepper meat and fry on a low heat until the meat is soft. Cube the pepper. Drain the sweetcorn and red beans and slice the mozzarella cheese. Put the tortilla into a dry, heated pan. Arrange the meat, sweetcorn and red beans on it. Cover with the slices of the mozzarella cheese and the second tortilla. Fry on a low heat for a while. Turn it and fry a bit more until the cheese has melted. Put it on a plate and cut it into triangles.

      Enjoy your meal!
       
       
       

    • By Pierogi
      Mexican Rice
      Serves 4 as Side.

      1 T olive oil
      1 small onion, finely chopped
      2 cloves garlic, pressed or minced
      1-1/2 c long-grain rice
      3 c low-salt chicken broth or stock
      2 med-size tomatoes (about 12 oz total), chopped
      1 can (4&1/2 oz) chopped green chilies
      1 tsp chili powder
      1/2 tsp salt
      1/4 tsp pepper
      1/2 c fresh chopped cilantro
      1/2 c pimento-stuffed green olives, sliced

      Heat oil in 4-quart saucepan over med-high heat until hot. (Make sure you use a large enough pot, I tried to make it fit into a 3&1/2 quart pot and it was very tight). Add onion & garlic, cook until soft. Add rice, and stir well, cook, stirring occasionally, until rice toasts a bit and turns golden, about 3-5 minutes. Add broth, tomatoes, chiles, chili powder, and S&P. Cover, bring to a boil, reduce heat and simmer, covered, until rice is done, about 25 min. You may have some liquid still left.
      Turn off heat and stir in cilantro and olives, Cover and let stand for 10 minutes.
      Keywords: Side, Rice, Mexican, Easy
      ( RG2089 )
    • By chardgirl
      Greens Tacos
      I like to make these for breakfast or lunch: I try to eat dark leafy greens most days one way or another.

      3/4 lb greens, cleaned well and sliced into approximate 1 inch pieces (today I used arugula and radish greens, leaving the radish ‘roots' in the fridge to be munched on later. the greens are good to eat, but
      2 tsp cooking oil
      2 stalks green garlic, cleaned as a leek and chopped, or another allium family, whatever you have on hand (onion, green onion, garlic, leek.....)

      Pinch red pepper flakes or cayenne
      2 T cream cheese
      4 small corn tortillas or 2-3 larger flour ones

      Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.
      Keywords: Vegetables, Easy, Vegetarian
      ( RG1521 )
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...