It all seemed like a dream. The Greenpoint restaurant emerged like an oasis on a relatively deserted neighborhood block. High ceilings, walls of rotating artwork, a projector showing an old movie, and lively music invites diners to take a seat at Top Chef Season Three contestant Camilla Becerra’s Paloma.
We started out our meal with charred octopus served with a citrusy garlic aioli and scallops accompanied by red lentil fritters. Both tasted heavenly—the charred flavor balanced by the cool aioli and the crunch of the fritters with the tender bivalves. We had to pinch ourselves to ensure this was reality.
The seabass special with beet greens and a pico de gallo plus a vegetarian stuffed poblano engorged with calabasa pumpkin, quinoa and cheddar made up dinner; plus a side of onion rings for good measure…hey, if this was a dream, why not go all out?
A caramel chocolate tart, a slice of nectarine mascarpone pie and a Tom Colicchio spotting later, we weren’t sure if we’d woken up yet. So, unless it was a figment of my imagination, get to Paloma!
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