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What they're saying about Paloma... The critics - and our customers - have been quite kind, and we are humbly grateful. Here are some samplings: Philadelphia Magazine
In January 2006, Philadelphia Magazine named us one of their "50 Favorite Restaurants." Then, in July 2006, their editors awarded us their prestigious Best of Philly award for our crab cake. Here's what they wrote: "Adán Saavedra forms his filler-free Crab Cake Arcelia from jumbo lump crabmeat, crab mousse and a touch of mustard, presenting it grandly in a crisp baked-phyllo purse. The creation is best when it rests on a grilled portabella mushroom cap and Yukon Gold mashed potatoes, surrounded by a vibrant carrot-curry sauce. Such an elegant dish looks right at home in the slightly formal white-tablecloth dining room, where Saavedra seamlessly merges French techniques with the ingredients of his native Mexico."
Zagat Survey - Philadelphia
The Zagat Guide is particularly special in that its ratings are based upon the collective reviews of diners rather than the single subjective opinion of a professional critic. Since Paloma opened in 1999, we have enjoyed phenomenal reviews from legions of happy customers. In the 2005 and 2006 surveys, we were the highest-scoring restaurant in the entire Philadelphia region, with an astounding 29 out of 30 possible points for food.
Rick Nichols, The Philadelphia Inquirer Rick Nichols wrote, in the Philadelphia Inquirer: "To start, suspend your preconceptions of Mexican food ... Burrito is not spoken here. The poblano pepper edges the plate, recast as a vinaigrette. Cilantro becomes sorbet. Chiles whisper respectfully. They may show up, sotto voce, as very mild, smoky heat in a tomato-chipotle sauce beneath a luscious grilled filet mignon ... Or lurking in the delicately sweet veal stock-red wine reduction that adorns the crisp, tender roast duckling ... Or in a tasty spiced pasta with lightly pickled nopalitos, strips of cactus flesh, and fried squash blossoms... You will find no rustic salsas ... Instead, you will discover a refined Mexican haute cuisine, or alta cocina, exquisitely sophisticated Franco-Mexican fare rarely found outside the international hotels of Mexico City..." Craig Laban, The Philadelphia Inquirer Craig Laban, the Philadelphia Inquirer's restaurant critic, visited Paloma shortly after we opened. He awarded us two bells and wrote: "Anyone who has seen Saavedra meander from table to table in this tiny dining room knows he is as mild-mannered and humble as it gets. And if food could ever convey shyness, these beautifully refined creations do. Don't come to Paloma expecting rustic enchiladas or fire-breathing salsas. Saavedra's hybrid menu, in fact, turns out to be more French than Mexican, more elegant than earthy, more focused on soft flavors than the heat of spice. The French kitchen, (and the Restaurant School) after all, is where the Mexican-born chef learned to cook, and it informs the soul of this menu more than anything south of the border." Frank Quattrone - Ticket, Montgomery County Newspapers Frank Quattrone, writing for Ticket, the entertainment section for a panoply of suburban newspapers, wrote: "Suffice it to say that these are among the most unusual, and tantalizing, dishes you'll encounter anywhere in the region. ... Quite simply, he [Chef Saavedra] is a natural - a culinary artist, a poet. ... The service is informed and elegant without being obtrusive. Paloma is a winner. With its muted colors and pleasantly understated décor, the accent is clearly on flavor - original, fresh and terribly exciting." |
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Copyright © 2006 Paloma Mexican Haute Cuisine
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