By John Bruno Turiano
The menu at this Harbor Point restaurant features whole roasted meats, an extensive raw bar, ceviche, grilled seafood, many shareable plates, plus Central and South American-based cocktails. Chris Bateman, chef de cuisine and a Stamford native, oversees the kitchen daily under Aarón Sánchez.
Paloma in Stamford, CT
Small Plates: $9-$15 Entrées: $19-$30
Albondigas or Spanish Meatballs
The Paloma with grapefruit crème brûlée nectar and Reposado tequila