Alta Cocina at Paloma

Adam Erace goes upscale for Mexican at Paloma near the Italian Market.

As the only item with definite heat, the luxe lobster poblano soup didn’t require the extra habanero. “Note that the poblano is a very unpredictable chile,” explains the menu. “Please ask your server about today’s heat level.” Last week’s crop of mean greens must have been especially capsaicin-rich, because the resulting cream-blushed soup stoked a slow, steady burn, amplified by a wonderful surface swirl of guajillo chili oil.

Bon Apetito [City Paper]
Paloma [Official Site]