At Paradiso, the food is like the ambrosia of the gods.
Paradiso Ristorante resembles a mature Italian beauty—perfectly coiffed, stunningly poised, exuding grace and charm with every movement.
Since 1997, it has been the most ambitious restaurant in Lake Worth. Like its sister establishment, Buonasera in Jupiter, it is the brainchild of Antonio Tasca and Chef Angelo Romano. Beyond the outstanding food and choreographed service, Paradiso offers a rare and orderly world where even the smallest details are anticipated.
Left: Murals lined the walls at Paradiso Ristorante.
Right: For a truly divine dessert, Paradiso serves up scoops of vanilla and pistachio gelato in a light cookie crust.
The bright and airy restaurant is reminiscent of a trattoria in a large Italian city. Peach-colored walls and terrazzo flooring frame the main dining room, which leads to a private dining area in the wine cellar. In the back room, Mediterranean simplicity is accented by Roman murals.
Wherever you sit, you’ll encounter a menu that lists a familiar roll call of Italian classics, but also indulges in flights of creativity. Consider the butternut squash soufflé ($16). Both feather-light in texture and intensely flavorful, it is surrounded by a creamy sauce enriched with Parmesan cheese and studded with wild mushrooms. The starter is accompanied by a salad dressed with blood-orange vinaigrette, which serves as a counterpoint to the richness of the squash.
Many experts consider linguine con vongole to be the acid test of an Italian restaurant, because the dish is remarkably simple, yet difficult to get just right. This one is virtually perfect. The shared order ($25) is cooked al dente, studded with fresh littleneck clams, and seasoned with exactly the right amount of garlic, high-quality olive oil and hot pepper flakes. Close your eyes, and you’re on the Adriatic coast.
The full text of this article is available in the July/August 2007 issue of Palm Beach Illustrated.
