This past September, a beloved, casual taco spot in the Van Aken District blossomed into a cozy, fine-dining haven. It now boasts romantic lighting and an exciting new menu filled with experimental flavors. If you’ve ever had their delicious cocktails and fresh-to-order tortillas, you know that this is none other than Paloma.

Paloma opened in 2022 by co-owners Zach Ladner and Carl Quagliata, featuring a relaxed concept with an exceptional taco menu. The business launched with Alyssa Ladner as the general manager and Ky’tana Bradley, a chef who had worked alongside Zach for nearly 13 years, heading the kitchen.

Following the pandemic, this Latin-inspired dining hotspot had a rocky start. Like other restaurants at the time, they were scrounging to find the right pieces and parts to bring their taco concept to life.

“There were just delays and delays and delays because we couldn’t get supplies,” recounts Zach, “And ultimately, you know, I wasn’t unhappy with how Paloma was, but it did have an impact on what the final restaurant looked like. We just weren’t able to get everything we wanted.”

In September, Ladner and his team decided to remodel the space, focusing on creating a more upscale experience. In less than two weeks, Paloma underwent a significant upgrade.

“It was an incredibly quick process– all in-house, so it was myself, Alyssa, and my chef. We had a couple of people help us paint, but we closed down for nine days,” says Ladner.

The remodel aimed to maximize the restaurant's open space by dividing what was once a single dining area into smaller sections. The bar, where tacos can still be ordered, is now separated from the main dining room. In addition, there is a private space at the back that can accommodate parties of up to 24 people.

“We wanted it to feel more cozy, a little more intimate for a fine-dining atmosphere,” says Zach.

The blue walls of Paloma’s past have transformed into sleek, brooding tones, adding a sophisticated touch to the atmosphere. Entering the restaurant feels both exclusive and approachable as if each dining experience is a personal invitation from the chef to savor the "artfully crafted dishes" on the menu.

The space wasn’t the only change; the menu had also evolved, showcasing a vibrant array of unique twists on Latin flavors, emphasizing steaks and seafood. When I spoke with Ladner, he shared that one of the main reasons for the remodel was to create opportunities for Bradley to enhance the menu. Although he’s a tender-hearted, taco-loving guy from Texas, he wanted to highlight Bradley’s creativity and excellence more prominently.

“Everything’s made in-house, including our tortillas. They’re house-made flour tortillas, pressed to order, so every time you order a taco, it’s the freshest tortilla you can get,” says Alyssa Ladner.

If you’re stopping by to try out the unique menu, be sure to check out the guacamole bar. Enjoy the freshest guac you can order, prepared before your eyes and straight from the molcajete. Whether you take it traditional or spice it up with toppings like pineapple and charred jalapeño bacon, they serve every order with housemade chips and salsa.

And for those who love interactive dining experiences and wine, you’re in for a sweet (or dry) treat.

“When someone orders a bottle of wine, and they finish it at the restaurant, and we give them these white labels and ask if they would like to write a little note. It can be about their experience, the food, the wine itself, the company that they’re with, or just anything that they want to put on it. We display it once they’re done,” says Alyssa.

The personal touch keeps guests returning. Since the remodel, Paloma has experienced a surge in its mastery of the craft. Although it has always offered an impressive variety of dishes, this recent revamp allowed it to shine genuinely. Savory steaks dominate the new menu, and folks keep coming back to try the irresistible churrasco.

“We try to highlight it on the menu as the most popular steak in Northern Mexico, and people seem to gravitate towards that. They like the story behind it,” says Zach.

These fresh, constantly evolving takes on authentic classics are intriguing Clevelanders, and it's easy to see why. Paloma's commitment to transformative and delicious dining is hard to resist.

“High-end Mexican cuisine is becoming more and more welcomed up here.” says Zach, “Mexican and Southwestern cuisine is something I’ve always been passionate about since I first started being interested in food, so I’m really happy I’ve been able to share that with people.”

While the renovations are complete, you can still expect some exciting new items on the menu. I asked Zach whether we could look forward to any additions, and he shared the heartfelt story behind red drum fish, a promising new seafood dish on the horizon.

“When my grandfather, brother, and I used to go on fishing trips, (red drum) is what we were fishing for.” says Zach, “I very recently lost both of my grandparents, so it’s sentimental to me to be able to bring this fish back and prepare it in a way that we used to on the beach. It’s incredibly high quality, but that sentimental value makes it special.”

As for Paloma's future, you’ll have to stay updated and look out for any exciting new ventures they may pursue. For now, stop in, have a drink, and stay awhile. Chef Bradley is sure to delight your tastebuds with her dynamic delicacies.

“I would like Paloma to be viewed as one of the premier dining destinations in the greater Northeastern Ohio area. Feedback from customers who have been here so far has indicated that they feel that way, so I’d like to continue that and grow it and be able to highlight more delicacies from northern Mexico and southern Texas. Those are my roots and where I come from, and it’s what I care about a lot.”

 

 

 

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20041 Walker Rd, Shaker Heights

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