Wednesday, May 28, 2008

A Visit to Paladar

Make sure to check here for more Cleveland posts

Usually once a week my wife and I hit a point where our work days were so busy neither of us feels like cooking dinner. Tuesday was definitely one of those days. Typically the "default, close to home, inexpensive restaurant" is usually Paladar.

I've read a lot of blogs that generally seem to hate on this place. The guacamole is bland, it's expensive, etc. While I don't profess to be a guacamole aficionado, I think it tastes good. I like the fact that they give you a mixture of tortilla, plantain, and yucca chips instead of the usual kind of tortilla chips.

We always order the guacamole and chips. Lately we've been getting, as well. As I've said before, I think that Boulevard Blue's calamari is the best. Paladar's is a spicier derivative of its brethren. Go ahead...laugh I think it's some good stuff.

One thing that really gets me is when people say that the portions are too small. Jeez, how much food can one person eat? We actually split an order of the Slow Roasted Pork "Cubano". I think the pork is quite moist and well seasoned. The black beans beans. Not much to report there. I think coconut mango rice is delicious. In the past I've tried to eat this entree in one sitting and I can honestly say that it's a chore. Pictured below is my half of the entree. Can you eat two of those?

Dessert? I think if there's one short coming here it's the desserts. What can I say? I just don't get excited about Latin desserts.

All in all I give this place it's props because it's inexpensive, tasty, and out of the ordinary.

December 24, 2008

Cal: Grilled Adobo Crusted Strip Steak - 14 oz Certified Angus Strip topped with Pickled Red Onion & Julienned Carrot Slaw served with Boniato Home Fries and our Balsamic & Red Wine Glaze

Regina, Mom, Aunt, Naked Chef: Slow Roasted Pork "Cubano" - Rum Glazed Pork Shoulder with Bacon Black Beans & Coconut-Mango Rice topped with Fresh Pico De Gallo

Cheesecake: Passion Fruit Glazed Grilled Pork Chop - 12 oz Center Cut Bone-In Pork Chop served over sauteéd Fresh Spinach and Adobo Black Beans topped with Handcut Shoestring Potatoes tossed in our Oregano Chimichurri

Father-in-law: Mojo Marinated Atlantic Salmon - Fresh Salmon seared on our Plancha Grill topped with Sautéed Zucchini Squash and served over Roasted Carrot Puree and Crispy Yucca Spaetzle with our Olive-Pasilla Sauce

Judging by what people said about their food it seems the only stinker was the salmon. I th0ught the steak was good, but probably wouldn't get it again. The pork cubano is always a winner. Pork chop was at least 3 inches thick!

Paladar on Urbanspoon

No comments:

Post a Comment