If you’re looking for a fine-dine restaurant with an enticing mix of imaginative food, fun-friendly ambiance and a magnificent location with a view, look no further than Palomino Restaurant & Bar.
Let’s get to cases! Lunch, anyone? Try the salmon burger. We did, and it is scrumptious. Sous Chef James White tells us they buy premium Atlantic salmon in big filets several feet long, then cut serving portions from the loin. For the burger, small pieces are taken and shredded, not ground, to allow for big chunks in the _-pound burger—hence more salmon flavor. It works, too. The burger is tasty and loaded with salmon flavor. BTW, the burger is topped with a chef-made spicy onion “jam” that is like a marmalade, and is flat-out delicious.
Palomino is known for its rotisserie cooking, according to GM Nelson Castillo. “We feature rotisserie cooking and items that are very difficult to execute at home,” he said. Pork, beef and chicken are among those items, and the process takes hours— actually, days for the pork loin. The bone-in pork loin is brine cured for 3-4 days in a sweet/herby concoction that penetrates and preps the meat for the rotisserie. Then, the meat is coated with a steak-salt, garlic, onion and pepper mix, and roasted. When you order, the chef whacks off the chop and brings the meat to temp and the result is mouth-watering. The chicken is done a little differently, and finished in a brick “oven” with temps off the charts, so the skin is crispy and tasty, and inside, the flesh is juicy and tasty and terrific.
Is pasta (and why not at this eatery with an Italian bent?) to your liking? Try the rigatoni Bolognese. The dish features hot Italian sausage, pear tomatoes, roasted red-pepper cream and parmesan cheese on top, mixed with bread crumbs and finished under the broiler to form a delightful crust. Yum? You bet!