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Iconic Chef Modernizes Restaurant and Creates a Seafood Bistro
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A culinary legend, Chef Allen Susser, one of the original “Mango Kings,” helped put South Florida on the international culinary map when he opened his groundbreaking Aventura restaurant Chef Allen’s in 1986. Now, he has revitalized his restaurant’s interiors and created a modern seafood bistro menu.
Infusing new life and passion into the 100-seat, landmark restaurant, Chef Allen’s sleek, modern interiors were created with the assistance of Amanda Rice, of Rice Design. To complement the fresh look, a sublime, new bistro style menu -- focusing on the best locally caught sustainable fish, seafood and regional produce -- is being offered.
To begin the culinary adventure, the new menu offers five snacks, priced from $4.00 - $7.00, including chicken truffles, mini chicken meatballs in a piquant chili sauce, and devils on horseback, roasted chutney-stuffed dates, wrapped in applewood smoked bacon. Starters include a hearty seafood chowder with calamari, clams, bacon, potato, corn and crispy leeks; shrimp & grits brülée, sweet Florida shrimp, served with grits made from stone ground organic corn meal, flavored with tamarind, shallot and manchego cheese, and mussels steamed in a subtle sauce of fennel, oven dried tomato, and fume blanc, served with a thick slab of wood grilled country bread to sop up the juices. Clams casino, with Applewood smoked bacon and French bread crumbs; wild mushrooms and chick peas with organic spinach, olives and vine ripe tomatoes; a tableside Caesar salad; a fresh feta cheese and roasted beet salad, with cucumber, baby arugula, sour orange and thyme, and the chef’s classic, lobster mac and cheese, round out this section of the menu.
Fish and seafood dishes ($24.00 - $ 28.00), comprising the menu’s main section, include an surf & turf combo of garlicky guava shrimp and Niman Ranch skirt steak served with crisp yuca fries; blackened red snapper with platanos maduros and a cool orange raita; meaty swordfish with wood grilled pineapple, Thai stir fry and tomato salsa; grouper with rock shrimp, leeks, mango and coconut rum; mahi mahi in a savory sofrito with Peruvian lima beans; wild Florida shrimp scampi, with zucchini and ricotta ravioli, shallots, lemon and caviar.
Also offered is a whole roasted yellowtail, cooked in saffron tea with capers and red quinoa, and three, new, hard-to-resist Maine lobster dishes ($32.00 - $34.00), weighing 1½ pounds each. These include a wood grilled lobster with star anise, garlic, honey and fennel slaw; a lobster hot pot with clams, chorizo, new potatoes and bok choy and lobster linguine, sauced with tomato, preserved lemon and tomato.
Bistro style steaks ($19.00 - $ 24.00 per person), grilled on the restaurant’s wood burning Lyonnaise grill, include a 24-ounce, bone-in, Cowboy steak for two, with a wild mushroom port sauce; a Niman Ranch skirt steak with parsley chimichurri and baby green beans, and a classic Black Angus filet mignon with a red wine demi glace, served with Yukon gold mashed potatoes.Also on offer is a double cut Berkshire pork chop with baked chili sweet potato wedges and mango chutney and a crispy skinned free range chicken, dressed with pecan stuffing, served with coriander scented organic carrots.
For more info:
Chef Allen’s serves dinner nightly; 6 p.m. to 10:30 p.m., Sunday – Thursday and 6:00 p.m. – 11:00 p.m. Friday and Saturday
Chef Allen’s is located at 19088 NE 29th Avenue, Aventura
Reservations: 305-935-2900. www.chefallens.com
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