Paladar Latin Kitchen & Rum Bar, set to open in November, will be a vibrant addition to the South Florida dining scene. The indoor-outdoor restaurant and rum bar borrows from and blends the fun and flavors of many Latin cultures, presenting a selection of comfort foods made with fresh ingredients set in a warm, approachable environment.
Paladar has been muddling mojitos and smashing guacamole since opening its doors in Cleveland, Ohio, in 2007. A second location followed in 2010 in Annapolis, Maryland, and the Hallandale Beach, Florida, location will be its third.
"Paladar is not your traditional Latin restaurant," says Andy Himmel, co-president of Paladar. "Our team is introducing a fresh interpretation of Latin cuisine to South Floridians, where guests can look to Paladar as a local outpost for comforting meals with a creative twist. Situated in the crossroads of South Florida, we're ideal for business lunches to group celebrations to a romantic evening."
Paladar's design blends vibrant colors and patterns from many Latin American cultures into a warm, sophisticated atmosphere that is uniquely its own. Guests will be greeted by a 3,000-square-foot covered patio with bold splashes of teal and warm sconce lighting. The 7,000-square-foot interior features rich woods, colorful and elegant fabrics, and mosaic glass tile. RCC Associates, a company with more than 40 years of experience, is the general contractor for the project.
Guests will discover hints of residential elements that are inspired by the origin of the restaurant's name: Paladares are small, soulful, and comforting restaurants in Cuba that families run out of their homes.
Paladar's menu is inspired by flavors, ingredients, and dishes from Central and South America, Cuba, and the Caribbean. Most meals begin with a sampling of traditional and seasonal guacamole recipes and ceviche all freshly prepared at the open guac bar.
The menu features an imaginative selection of inspired dishes alongside traditional Latin comfort foods from Corporate Chef Robert Cabrales and Executive Chef Orlando Arroyo.
Menu highlights include Plantain Crusted Crab Croquetas—crispy crab fritters with sweet and crunchy mango jicama slaw and key lime mustard sauce; Spiced Coconut Milk Steamed Mussels—Prince Edward Island mussels steamed in a savory coconut broth with crumbled spicy chorizo sausage; Jamaican Curried Shrimp, sweet and savory coconut curry sauce slowly simmered with shrimp, chorizo sausage, plantains, bell peppers, onions, and fresh herbs over brown rice and red beans; "Ocho Hora" Braised Short Rib—tender short rib braised for eight hours in Caribbean jus, served with smoky grits, sautéed spinach, and crispy onion garnish; Tamarind BBQ Pulled Pork Sandwich—tender pulled pork tossed with our Tamarind BBQ sauce, topped with tangy Salvadorian slaw and dill pickles on a toasted brioche bun; and Paladar’s Blackened Fish Tacos—adobo-rubbed tilapia, tangy pickled onion and sweet pineapple slaw, cabbage, and cilantro adobo aioli.
No Paladar experience is complete without a hand-muddled mojito or a specialty rum cocktail. Paladar embraces Latin cocktail culture with its unique Rum Bar featuring an assortment of more than 50 rums available as tasting rum flights or tasting-size pours.
The selection includes flavored and spiced rums, white rums, gold rums, dark rums, and aged rums. The drink menu also features Caipirinhas, Margaritas, and a wide selection of beers, wines, and other spirits.
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