You might know celeb chef Aarón Sánchez from the Food Network’s Chopped. Or perhaps from Fox’s Aarón Loves New York or his travel/food series, MOTOCHEFS. How about his two cookbooks, Simple Food, Big Flavor and La Comida del Barrio: Latin American Cooking in the U.S.A.? Did we mention his cookware and prepared foods line, or his role as chef ambassador for Why Hunger, dedicated to ending hunger and poverty?
And now you will know him as chef and owner at the spicy new Latin-inspired restaurant in Harbor Point, Paloma. Location, location, location? Check!
But there’s so much more to know about Paloma. First, there’s the draw of Sánchez, who grew up in the restaurant business learning from his mom, celebrated Mexican cooking authority Zarela Martinez. By the time he was sixteen, he had studied in a master class with Paul Prudhomme, and after graduating from prep school in New York City, was working full-time for the mega chef in New Orleans. In 2000 he made his first TV appearance—on the Food Network’s Melting Pot—and a year later he opened his first restaurant, Paladar, on New York City’s Lower East Side.
Then there’s the smokin’-hot food. “We are working with many local farmers so the food is seasonal and the freshest available,” Sánchez says. The core of the restaurant is the wood-burning grill, to fire his passion for flavorful, fresh, bold foods that harken to his Mexican roots.
He gets very excited when he describes the menu. His favorite item is a grill-master’s dream, a whole tomahawk chop bone-in rib eye and bone-marrow enchilada. And then there is the wide range of fresh salsas—chimichurri, salsa verde, epazote, to name some—to accompany the whole-roasted, grilled or smoked meats that showcase Sánchez’s diverse approach to cooking. Seafood lovers take heart: There’s an extensive raw bar composed of offerings from Northeast waters, lots of ceviche and grilled seafood.
The menu sports a section of shareable plates, which Sánchez feels complement the lively atmosphere. For him, eating is all about fun, sharing stories, laughs and food that remind him of the family meals of his childhood. Desserts are special, too: churros, traditional flan and some Mexican coffee to wash it all down.
Speaking of beverages, the bar scene is spirited, under the watchful eye of famed mixologist Olie Berlic. Sánchez says it’s all about people having a great time, and treating themselves to classic and contemporary cocktails featuring handcrafted spirits from Latin America—tequila, mezcal, pisco, cachaça and rum.
Now back to the location. The 6,000-square-foot glass building at 15 Harbor Point Road—the site of the former Beer Garden—reminds Sánchez of a spaceship. It’s a huge two floors, with an upstairs dining area, a downstairs main bar with its lounge ambiance and dining options, as well as space for private parties. And since it’s on the water, there is outdoor dining, the perfect spot to wile away a few hours, and boat slips if you arrive by boat.
So why here? Location again! “Stamford has a corporate vibe to it, but it is also a place where many people live. As a chef, this is a wonderful place to be able to cook, to do our craft. We are able to put our food in front of an audience that is food savvy, has traveled the world and appreciates good food.”