- Agoston Haraszthy born (1812)
Paramount Bar and Grill: New Menu, Partnership with LDV Hospitality
Recipe of the day
Service at Paramount Bar & Grill was friendly, but unfortunately a little slow. We accredited the mayhem to their busy evening, and were appreciative of the good drinks and vibrant atmosphere. Our wide, semicircle booth looked out on the entire restaurant, with views of the bar, tables, and kitchen entrance. The lighting was low-lit, but warm, and black seemed to be the key element in the color palette of the restaurant's design. As for the food, my guest won out on menu selections every time, with his dishes beating mine by leaps and bounds for the first, second, and third courses.
For first courses we sampled the tuna tartare, a riff on Grandma’s tuna sandwich, with the flavor profiles to match, served in a flat log shape with a separate plate of diagonally cut and toasted, crustless white bread, and the meatballs, three delectable meatballs, cooked in sauce and served with melted cheese, which flew off the plate faster than I could figure out the flavor dynamic in the tuna tartare.
Next courses included salmon, served on top of slightly-a-little-too-mushy roasted tomatoes and eggplant, with a creamy sauce that pulled in the roasted flavors and made the dish complete, and steak, coming with thin and flavorful hash brown cakes and a bowl of gravy, that I can tell you wasn’t needed with all the flavor that was packed into the (perfectly cooked) cut of meat.
Final courses (yes, we left stuffed), included a bowl of "tropical fruit" and whipped topping for me, and a piece (or several) of red velvet cake for my guest. Needless to say, the plates had somehow magically switched, and the red velvet cake found itself deep within my belly (and my date’s, don’t worry — we shared). The fruit, however uniquely presented in its lidded mason jar, sat relatively untouched.
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