Paradiso is quite simply Lake Worth's finest restaurant, is one of the finest in Palm Beach County, and is absolutely one of the most expensive places around. But if it's heavenly risotto you seek, fat veal chops, fresh seafood, and so much more, this is the place for you.

Although valet parking is offered, the lot can fill up. We drove around downtown Lake Worth for quite a while and ended up.... More

Paradiso is quite simply Lake Worth's finest restaurant, is one of the finest in Palm Beach County, and is absolutely one of the most expensive places around. But if it's heavenly risotto you seek, fat veal chops, fresh seafood, and so much more, this is the place for you.

Although valet parking is offered, the lot can fill up. We drove around downtown Lake Worth for quite a while and ended up parking illegally. This caused us to be 15 minutes late for our 7:30 reservation. You don't want to be late, because tardiness will only delay your culinary adventure. Space limitations this week preclude saying much about the place: it's cavernous, yet cozy, lovely, spotless, wait staff drifting noiselessly here and there. Upon being seated, you are served a slice of bruschetta -- toasted bread topped with fresh chopped tomatoes, garlic, olive oil, and a shave of Parmesan. Enjoy while perusing the long, comprehensive wine list, over 1,000 offerings.

We ordered from the prix fixe menu -- available for a whole table only -- $48 per person, or $98 per person including a glass of wine with each of the five courses. The selections may vary from day to day. This is really a "tasting menu," portions are smaller than a la carte, but still generous. We began with a glass of Ripassa di Amarone, Zenato, 2001, ($15/glass, $50/bottle). Paradiso has a fine selection of quality stemware appropriate for different wines. Our Amarone was served in burgundy glass with flared rim. The wine was big and rich, and the glass added significantly to our enjoyment.

OK, for the sake of space I'm going to list a few adjectives and phrases: alluring aroma, lovely presentation, stunning, fantastic. Then I'm going to list what we sampled. All you have to do is choose any or all of the above adjectives to attach to each and every dish. Simple, huh?

If you do not salivate when reading this list, consult your doctor. Appetizer sampler: Roasted red peppers, San Daniele Prosciutto with cantaloupe, roasted vegetables, fois gras with poached pear in port wine, Buffalo mozzarella, fresh tomato, basil and virgin olive oil.

Pasta and risotto sampler: Tagliolini with pesto, mushrooms and shrimp, Gnocchi pomodoro, risotto with Maine lobster, black truffle and artichokes.

Catch of the day: Sautéed snapper with capers, olives, onions, garlic, and tomato.

Entrée (choose one): Grilled veal tenderloin, Madeira wine and wild mushroom sauce, sautéed venison tenderloin, balsamic vinegar reduction, both served with fresh asparagus and roasted potatoes.

Dessert: Protiferole: dark chocolate-wrapped spumoni gelotti drizzled with raspberry sauce.

Service began flawlessly but fell off toward the end. I'm sure management will address that. There you have it, but until you dine at Paradiso, you won't get it.