Palo Quemao Downtown sits among Edgewater's glassy residential towers, serving Colombian cooking that stands out in a neighborhood better known for seafood towers than home-style plates. The menu runs through empanadas, morcilla, and cauldrons of beef sancocho, all built for sharing rather than solo dining.
The picada is the centerpiece: a mounded platter of chicken, morcilla, steak, chicharron, and fries that arrives built for a table, not an individual. It's the kind of dish that generates leftovers for days, and it anchors a menu designed around generous, communal portions rather than small plates.
The picada is the centerpiece: a mounded platter of chicken, morcilla, steak, chicharron, and fries that arrives built for a table, not an individual. It's the kind of dish that generates leftovers for days, and it anchors a menu designed around generous, communal portions rather than small plates.