Palomar
Cuban restaurant · Northwest District
1422 NW 23rd Ave, Portland, OR 97210
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/20105060/palomar.jpg "Palomar by Courtesy of Palmoar")
Highlights
Cuban-inspired cocktails, sharing plates, and Miami vibes
Cuban-inspired cocktails, sharing plates, and Miami vibes
"A Cuban restaurant that opened March 31 at 1422 NW 23rd Avenue after relocating from its former home on SE Division Street." - Dianne de Guzman
"The kitchen at this ’50s-Havana themed bar, with its strawberry-sherbet-leather chairs and dangerously good blended daiquiris, was taken over by Imperial and Bullard alumnus Ricky Bella in late 2022. Highlights of the food menu include tostadas with jackfruit ropa vieja, bright shrimp and tuna ceviche with avocado and pineapple, and rotating flavors of tres leches cake for diners to enjoy while sipping Cuba libres or mojitos." - Zoe Baillargeon
"In terms of certified flavor-bomb status, Palomar’s mojo-braised wings end up at the top of the leaderboard in Portland. Citrusy and garlicky, the chicken wings start with a braise in the bar’s knockout mojo before they land in the fryer. They’re finished with a toss in even more mojo, this time mounted with butter for extra lusciousness. They’re unlike any other wings in town." - Brooke Jackson-Glidden
"The drinks at this Miami-vibed haven from lauded bartender Ricky Gomez are simply fun, from blended banana or strawberry daiquiris to the bar’s take on a Pimm’s Cup with guava and ginger beer. Palomar has shifted away from its daiquiri-heavy focus, making room for inventive drinks like its bell pepper-kiwi sour. Palomar’s teal and pink modernist dining room provides a fitting venue, and on warmer days the wide windows are thrown open, giving the whole place a breezy, outdoorsy feel." - Rebecca Roland, Eater Staff
"Easy to miss on a funky bend of southeast Division Street, and a few blocks from Ladd’s Addition, Palomar is a remarkably well-realized distillation of Cuban-American flavors and decor. This is epitomized by its repertoire of fruit-forward daquiris and coladas that balance the picante notes of a seafood-forward menu — one with ceviche de mariscos and shruno abd oirj belly Cuban fried rice. Counter seating is a dream for mixology nerds, who can watch bartenders at work of Caribbean-inspired concoctions. In warmer months, Palomar’s signature draw is its rooftop bar Tocayo, with spectacular views and a stripped down, but still punchy, menu." - Nathan Williams
