This local favorite occupies the historic building in which the original La Paloma Cafe opened in 1940. In 2020, Acme Hospitality Group took over the space and revived the name. Executive chef Jeremy Tummel’s Baja-meets-Santa Maria menu reflects the site’s history with a focus on traditional oak-grilled meats and fish accompanied by red chile rice and pinquito bean sides. Tummel’s signature Burnt Ends Bowl brims with beef brisket and tri-tip in dark coffee barbecue sauce, beans and rice, cheddar cheese, and cilantro slaw. The Vegetable Pozole Rojo is a stew of organic hominy in red chile broth topped with cabbage, sweet onion, and radish. Lead bartender Jorge Baez crafts cocktails like La Paloma’s Bloody Maria, with tequila, tomato, horseradish, Dijon mustard, and celery salt; and the My Tia, with rum, mezcal, orgeat, citrus, and a float of Goslings dark rum.