Brunch service will follow sometime this summer.
The attractive 4,000-square-foot space on Detroit Road near Linda Street features a large wrap-around bar that seats 25. A main dining room, four-season patio and additional bar and communal seating can accommodate approximately 100 guests. Bomba does not take reservations.
The menu is built for sharing, snacking and experimenting. A design-your-own guacamole section allows diners to augment a traditional base recipe with items like pickled jalapenos, candied pepitas, bacon and shrimp. Platters of queso fundido with chorizo, roasted chicken empanadas, and mojo pork tostones are designed for sharing.
There are 20 tacos at Bomba (compared to just six at Paladar). Each is sold by the item ($3 or $4) and is served on a hybrid corn/flour tortilla. Fillings range from the vegetarian charred corn and zucchini with cilantro pesto to the smoked brisket with pickled onion and aji verde. Others are built around crispy avocado, spicy shrimp, slow-braised duck and lamb barbacoa. All tacos are served family style.
A half dozen tortas – Latin sandwiches – offer up combinations like chorizo and fried egg, or the Cubano-style with roasted pork, ham, swiss and pickles.