Palo Santo
Day 2: 5-Course Wood-Fired Mexican Tasting Series
Opened in 2022, this Mexican supper club and rooftop lounge on West Marietta Street adjacent to the King Plow Arts Center appeared on Thrillist’s 2024 List of “Best Restaurants in Atlanta” and Infatuation’s 2025 List of “Where to Eat When You’re Visiting Atlanta.” Colombian-born Chef Cesar Diaz, who has cooked in kitchens in Cartagena, Panama City, and Miami, is turning out inventive dishes that show influences beyond Mexico. Here, diners find such fare as wood-fired cauliflower with miso caramel, jalapeño sauce, and goat cheese; hot stone shrimp with lemongrass; grilled octopus with guajillo sauce; lamb barbacoa with celery root purée; and pork belly with black garlic adobo and beet purée. Desserts are inspired too, like charcoal smoked panna cotta and burnt cheesecake with preserved tomatillo. It’s all about fresh ingredients, precise technique, and a balance of tradition and modernity. Infatuation calls Palo Santo a “showstopper…this is where to go for food with a lot of zest.” We’re excited to visit here for what promises to be a very special evening.
About the Host:
Cesar Diaz
Executive Chef
Originally from Apartadó, Antioquia, Colombia, Chef Cesar Diaz discovered his love for cooking at a young age. He built his culinary foundation in Bogotá at Universidad Mariano Moreno before launching a culinary journey that has taken him through renowned kitchens in Panama City, Cartagena, Miami, and Atlanta, including celebrated roles at Maito, Carmen, Faena, 1 Hotel, and Nobu. Today, he brings his craft to Palo Santo, a place where he says he has found the freedom to express an honest, memory-driven culinary vision.
The Lineup
All courses will be individually plated. This menu will be Peanut, Tree Nut, and Mushroom Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Hot Stone Shrimp
coconut milk, leche de tigre with rocoto, light lemongrass chimichurri with onion & garlic
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Corn a la Braza
charred corn, smoked oil, smoked chorizo, aioli, cilantro
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Branzino in Banana Leaf
spinach, tomatillo sauce, kiwi
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30 Day Dry Aged Wagyu Ribeye
red dragon sauce, gochujang, rice vinegar, sesame aioli, sake, japanese chimichurri
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Forest Berry Crumble
crisp crumble, housemade vanilla ice cream
Palo Santo
955 West Marietta St NW
Atlanta, GA 30318
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- Will this event be handicap acccessible?
- According to the restaurant, this event is NOT handicap accessible. If applicable, please email support@tastingcollective.com with your needs to ask questions about proper accommodations.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Gluten, Milk/Cream, Shellfish, Fish, Egg. They are NOT accommodating restrictions related to the following ingredients: Butter, Alliums. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
