Paradiso Ristorante

Reviews

Name: Arnie Rich 
Occupation: Volunteer Coordinator
Lives In:Boynton Beach
Restaurant Pick: Paradiso Ristorante
Reviewed: Paradiso Ristorante

The quality of the food was excellent and the portion sizes were adequate. The décor along with the atmosphere of the restaurant was also excellent (we could actually hear ourselves talk). We had three waiters, which was unique. The parking was easy and we were greeted by the hostess and seated promptly. Overall, it is a fine dining experience. I have recommended it to others because each time we have been there we were very satisfied.

Name: Kaki Holt 
Occupation: Gardening Columnist
Lives In: West Palm Beach
Restaurant Pick: City Diner
Reviewed: Paradiso Ristorante

I had not heard of this restaurant, but found the food and the service to be exceptional. As I enjoy cooking, it’s always a pleasure to discover a restaurant that offers food I don’t make myself. I will definitely return. Knowing how little parking there is in Lake Worth, I was pleased to find a parking lot adjacent to Paradiso. They had planted citrus trees and mint by the front door, which was a nice touch. I enjoyed reading the menu which had so many entrees that I was not familiar with. The chef sent out an amuse bouche of white truffle cream with caviar. It was rich and full of flavor so I knew we were in for a treat.

Name: Ainsworth Clarke 
Occupation: V.P. of Compliance
Lives In: Coral Springs
Restaurant Pick: The Whale
Reviewed: Paradiso Ristorante

Paradiso was a true dining experience. There was a large metered parking lot next to the restaurant that was empty and easily accessible for a Saturday night. When you walked in you were transformed into the atmosphere of being in Italy with the painted murals. There was soft music playing in the background which helped to set the mood. They had small U shaped booths allowing couples to sit side by side which allowed not only to help created a nice atmosphere but also was great for the tasting and sharing which is how we like to eat.

We started with the Quartetto di Primi Piatte, which is the chef’s selection of salads and appetizers. Chef Angelo brought us a combination of Granchio con Insalatina (soft shell crab, almonds, greens, cucumber, avocado, and aioli), Grigliata di Polipo (grilled octopus and shaved artichokes). We also had the Trittico di Pasta, which is the chef’s selection of pasta. Chef Angelo brought us Ravioli Ricotta (ravioli, ricotta, smoked mozzarella), Tortelloni di Bietola con Vitello e Porcini (beet pasta tortellini filled with veal and porcini mushrooms and a touch of cream, gnocchi di ricotta). We then received the main course of Branzino al Sale, which was fish baked in salt. The waiter brought out the whole fish and took a mallet to crack the salt. He removed the fish from the salt, and then he proceeded to remove the skin of the fish and de-bone the fish at the table. He then topped the fillet fish with a lemon and garlic olive oil glaze. The tour finished with a few slides of bison, seared to perfection in a flavorful sauce. We were then treated to the Soufflé Grand Marnier and Chocolate Soufflé with a chocolate gelato.

Restaurant Information