Monday, December 8, 2008
Louis' List: Chef Allen's
For 22 years, it's been one of South Florida's top rated restaurants. In fact, Chef Allen's in Aventura was one of the first really serious foodie restaurants to ever open in South Florida. Now Chef Allen's has a brand new look and a brand new menu, and tonight it's topping Louis List.
WSVN -- I love Chef Allen's. I've been coming here for years. But this is the new Chef Allen's, a more casual seafood bistro with a new makeover and new menu but still with outrageous five star food created by master Allen Susser.
Louis Aguirre: "People want to sit down and have fun and talk, pass food around and smell it and taste it and not be so uptight about food, but it should be great!"
Louis Aguirre: "Yo, Allen what is this place, this is crazy?
Allen Susser: "I tell you what this is: my best kept secret. This is where I get my fish."
I meet Allen at Two Bills Seafood Market in Dania Beach, but I felt more like I was in the Caribbean or Bahamas. This place is amazing with a huge variety of freshly caught fish. It's where Allen comes almost daily to create his culinary inspirations.
Allen Susser: "If the grouper looks better or local swordfish or if it's tuna or it's yellow tail, whatever it is, I go to the market as opposed to letting the market show me what I need to do. So whatever is freshest, whatever really catches my eye on fish because it has to be fresh. That freshness is what makes it delicious."
On this day, the yellow tail was looking pretty nice.
Allen Susser: "This is one of the sweetest flesh meats you're gonna taste."
Louis Aguirre: "You're gonna be my lunch, yeah."
So with our catch of the day, we head to Allen's kitchen where he works his magic.
Louis Aguirre: "So what we're going to do is pick some herbs for the fish, which are really going to bring out the flavors."
Louis Aguirre: "You got some thyme, tarragon, is that marjoram."
The herbed fish is sauteed in olive oil, garlic salt and pepper, then finished off in the oven. Allen serves it with a saffron fish tea, with a side of red quinoa shallots and tomatoes. So good, it'll blew my taste buds.
Allen Susser: "It's light you can taste the fish. You can taste the herbs. Nothing is overpowered. Everything is a perfect marriage of flavors. It melts in your mouth. When fish is moist and well prepared like this, it melts in your mouth."
Oh, and I really loved Allen's grilled shrimp, severed with pistachio, pesto, zucchini, spaghetti. Outrageous.
Louis Aguirre: "Oh, man, that is good! That is really good! I forgot how much I love this dish. I love you, man. I love you, chef!"
In fact, I love this place so much, I'm telling all my friends.
Louis Aguirre: "We're gonna bring the hip and the hot to Aventura at Chef Allen's, baby."
FOR MORE INFORMATION:
19088 NE 29th Ave.
Miami, FL 33180