A turkey chop so resembled a pork chop, replete with bone on top and skin running up the side like a strip of fat, that we checked with the waiter to see if he had brought the proper dish. He had. Seared to a golden brown, the moist breast chop was succinctly highlighted with lemon, black olives, and fresh thyme, a novel and delicious way to enjoy this meat that restaurants rarely tinker with. I also appreciated that the trio of chicken dishes -- pineapple barbecue with cashew rice, key lime with yuca fries, and salt and pepper with mashed potatoes -- were cooked whole by rotisserie so that half a bird came on the plate instead of those omnipresent slices of skinless breast.
Of course nothing is more omnipresent than pasta, the quartet proffered here rather pedestrian: angel-hair marinara; penne Bolognese; lemon-pepper fettuccine with chicken, mushrooms, and sun-dried tomato; and linguini with shrimp, prosciutto, and broccoli. The last was deftly done though, al dente noodles bathed in a light white wine sauce with just the right amount of garlic and spice.
Chef Allen has cooked up a good idea in Aventura
Open daily for lunch and dinner, Monday through Thursday 11:30 a.m. to 11:30 p.m., Friday and Saturday 11:30 a.m. to midnight, Sunday 11:30 a.m. to 10:30 p.m.; 305-466-1466
Paramount doesn't try to compete with the zillion cheesecakes below, but their single offering is creamily swirled with milk chocolate, crusted with crunchy hazelnuts, and pooled in espresso-anglaise sauce. Best desserts are the warm and homey ones, like apple crumb tart with cinnamon ice cream, and pear caramel cake topped with a cool scoop of maple-walnut. You also can opt for fallen chocolate-banana soufflé, though that seems to me like buying a bicycle with flat tires.
Paramount Grill offers fresh, attractive foods that are, all in all, enthralling for a mall. And while it has nothing to do with fine dining, it's nice to have the skilled and seasoned Susser back in the news just the same.