Bienvenidos a Torre!

Torre, the newest installment in the Paxos Group of fine restaurants, opened November 13th to high expectations. And, from my dining experience, I believe those expectations have been met.

Conveniently located in The Promenade Shops at Saucon Valley, Torre was the perfect place for dinner with my husband Tom after a night of shopping. Friendly mixologists Adam and Nick were behind the beautiful marble bar the night we visited. They shook up a couple of great Margaritas during Happy Hour that runs Monday to Friday, 5 to 7 p.m. (Saturday and Sunday 3:00 to 5:00 p.m.). The round bar surrounds a fantastic light installation that changes color about every 30 seconds or so to the delight of the 30 + people seated around it.

We were seated promptly at our reserved time and our delightful server Cara was quick to our table to present menus, water and see if we had any questions. We munched on crispy peanuts and pickled veggies while studying the menu. General Manager Tim and Restaurant Manager Jake (both formerly of Melt) stopped by to say “hi” and answer any questions that we had.

The menu consists of freshly prepared Mexican dishes, ranging from snacks to full entrees. The snacks, in addition to Queso Fundido for dipping and Nachos for sharing, are fried Black Bean Ravioli with corn salsa as well as Taquitos de Cerdo – pulled pork, Chihuahua cheese and salsa roja.

Tom and I opted for the Guacamole Verduras with cucumber, roasted corn, bell peppers, chives and toasted pumpkin seeds from the Guacamole menu showing five different variations of the old favorite. We loved this wonderful freshly prepared guacamole with deliciously crisp tortillas for dipping. Other starters include unique salads and soups, including Frijoles Negros (black bean); Gazpacho de Sandia with watermelon – a twist on a traditional recipe in addition to Tortilla Soup.

Next, we shared the Tres Ceviches – a sampling of the three Ceviche on the menu – Tuna with pineapple, sweet peppers, chili serrano, cilantro and lime; Shrimp with avocado, red onion, chili habanero, mint and orange; and Mahi Mahi with cucumber, chili, watermelon and lime. Whatever you do, please try the Ceviche. They were all delightfully prepared and the quality of the fresh fish
was exceptional.

For entrees, Tom had his sights set on the Mole de Pollo, roasted chicken, sweet plantains and rice with a mole poblano chocolate sauce. This was a healthy version on the more heavy presentation you’ll find in Mexico or other restaurants. It is usually much thicker. This was light and very tasty, yet spicy as it should be. The accompanying Spanish rice and plantains were delicious and a perfect combination.

“The green chile sauce was wonderful atop the corn tortillas, shredded chicken, potato, Monterrey Jack cheese and a touch of cream. I loved this preparation.”

One of my favorite Mexican dishes is Enchiladas Verde. Torre’s variation of Enchiladas in Green Sauce is very unique. Chef Christopher Heath explained that his mother made enchiladas with potatoes to add texture to the meal and I can say that these were delicious. The green chile sauce was wonderful atop the corn tortillas, shredded chicken, potato, Monterrey Jack cheese and a touch of cream. I loved this preparation.

The menu lists eight other taco and enchilada variations all uniquely prepared with either shrimp, pork, chicken or beef. There is also an all-vegetable version, Enchilada Sonora with stacked corn tortillas, cheddar, sweet onion and red chili sauce plus a Catch of the Day fish taco.

Other entree choices include Tamarind-glazed Mahi Mahi with Chayote slaw (Mexican squash), and passion fruit vinaigrette; grilled Salmon with zucchini, roasted corn, onions and chili serrano; and Carne Asada, marinated skirt steak, salsa verde and yuca fries to name a few. If you enjoy Fajitas, you may wish to indulge in shrimp, chicken or Carne Asada skirt steak Fajitas or a combination of all three with fresh vegetable accompaniments.

Both Tim and Jake explained some of Torre’s decor. The high-density lighting fixtures are beautiful. With the airflow in the room and adjacent windows that open in warmer weather, the interesting fixtures are fan-like and are in constant motion. The highly glossed table-tops accent the clean tile flooring and leather booths. The artwork is very tasteful and again, that light fixture at the bar is amazing. The exposed, high ceilings and large open spaces are perfect here.

Although Torre was crowded on the Friday night we visited, neither Tom nor I thought it overly noisy. I am sure later in the evening, when the music is cranked up and the party crowd arrives that may change. However, during the dinner hour I found the atmosphere here electric but classy, upscale with friendly, professional service and interesting people enjoying their delicious meals.

Chef Health recommended that we sample the Tres Leches Cake and it was outstanding – a rich cake made with three milks served with avocado ice cream. Tom sampled delicious ice cream from the available flavors of mango, coconut, avocado, vanilla and chocolate. Next time, I try the Kahlua flan!

Chef Christopher Heath, Chef de Cuisine of all Paxos properties (Blue, Melt and Torre), is very excited about this new venture. After only a few weeks, Torre has gained enormous popularity and I am sure that will continue.

We loved our visit to Torre and will revisit very soon and hope you will too. They have an adorable kids menu and Sunday Brunch here would be fantastic. Torre is open daily for lunch and dinner. Telephone 610.841.9399 or visit torrerestaurant.com for reservations, hours and complete menu and other information.