Chef Angelo Romano allows nothing to happen in his amiable cucina without his touch, his eyes or his blessing on the presentation. With this attention to detail it’s no wonder Paradiso Ristorante is quite the enjoyable Italian restaurant in South Florida.
Chef Romano has been quoted as stating ”wine and food are as necessary to life as air and water. Wine is the essence of life, it is a reflection of people’s zest for living!” OK so that gives you an idea of just what this delightful ristorante is all about and how important the right wines are and the best and most fresh ingredients are used in all of the menu items.
I attended the Black Coyote/Robledo wine dinner last Friday night at Paradiso and of course everything was spot on. I had a chance to briefly chat with Chef Romano and I’ll tell you he pushes himself and his staff to levels of creativity and excellence bar none and it shows on every level. The food, the service and the engaging host came together for quite the lovely evening.
The wine dinner was made up of five courses and a reception. The wines were perfectly paired with each course as Angelo himself meticulously constructed each course. We started with a butter cream mozzerella and organic cherry tomato salad. The burrata literally melted in your mouth, butter cream is an understatement. This course was paired with the Robledo Sauvignon Blanc 2007.
The second course was paccheri pasta topped with Florida lobster. This entrée was paired with Robledo Tempranillo 2008.
The third course was a crabmeat encrusted branzino with a black risotto primavera. The black risotto was cooked to perfection. Enough said. Preparing risotto is no easy task and definitely not for the faint of time either. This course was paired with Robledo Los Carneros Pinot Noir 2006.
The fourth course was a bison tenderloin with a porcini emulsion sauce. This bison was so tender you could have cut it with a fork and the porcini sauce complimented the meat giving more flavor and intrigue to an already spectacular cut of meat. The wine served with this entree was the award winning 2005 Black Coyote Cabernet Sauvignon Reserve.
And we ended our exquisite culinary journey with an impressive dining room show of handmade nitrogen berry gelato served with panna cotta. The final wine for the evening was the Robledo Moscato 2006.