By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
Breakfast food steals the spotlight here, although I enjoyed a couple of decent sandwiches, served on baguettes. Thin slices of slow-braised beef tasted good with arugula, crispy shallots, and a thick layer of horseradish crème fraîche, while herb-roasted turkey was combined with Parmesan aioli, pancetta, and watercress. Both came with a choice of chips or fruit, although it was worth the extra buck for an add-on salad (mixed greens with vinaigrette; ripe slices of tomato with capers, Parmigiano shavings, herbs, and olive oil; or baby spinach tossed with fava beans, pecorino Romano, pancetta, and lemon Dijon vinaigrette).
Meanwhile, savory pastries straddled both sides of the menu. Under breakfast, I liked "The Prosciutto," with Brie, apples, and caramelized Belgian endive on a puff pastry. And for lunch, I enjoyed a couple of cheese and vegetable-filled tarts, both baked in a buttery crust. Luckily, they're all available at any time of the day.
606 N. 4th Ave.
Phoenix, AZ 85003-1527
Region: Central Phoenix
Palatte is definitely a welcome addition to downtown. With a few more tweaks, I think it'll be rockin' the house in no time.