INDULGENCES eating out
by tony reverditto
According to Merriam-Webster’s Dictionary the
definition of paradise is: any place of complete bliss,
delight and peace. Well, the Paradise Piano Bar and
Restaurant lives up to those descriptions . . . I love this
place. Upon arrival, my partner, John and I walked
into the cozy, tastefully decorated piano bar and
were instantly drawn to the warmth and talent of the
lovely singer at the piano, Sonji Kimmons. She pos-
sesses a soothing soulful voice, one with a visceral
quality that truly touched my spirit. Her musicality
created an extra special ambiance during our won-
derful dining experience.
Eric Davis, the General Manager greeted us (he’s
a sweetheart) and guided us to a booth by the
window. He informed us that the Paradise has been
around for over three decades and was purchased
by Michael Barber six years ago. Eric was there a year
prior to the change of ownership, made the transi-
tion through new management and has been the
faithful leader ever since. It was clear that his passion
and vision for high-quality played a major role in the
accomplishment of being of the most successful
gay-owned restaurant bars in Long Beach.
Our server, Tim Barden was knowledgeable,
friendly and took great care of us through our meal.
All of the appetizer selections on the menu sounded
tempting, but we finally narrowed it down to three.
First was the Paradise Calamari and it was scrump-
EVERY DAY IS
tious; crispy on the outside and tender on the inside,
served with a citrus-soy aioli. Next, was the Baby PARADISE
Lamb Trio, prepared in three styles; pepper crusted
with horseradish aioli, garlic with rosemary and the
IN LONG BEACH!
other was fresh herb crusted, all on a petite bed of
garlic mashed potatoes; cooked to perfection.
Rounding off the appetizer portion of the meal was
the ‘to die for’ Mac N’ Cheese Balls, deep fried, chewy
and gooey, with marinara; on this cold wintery night,
they were orgasmic!
The plating presentation was thoughtful and well
executed, especially the soup of the day, which was
Sweet Potato and had a calming flavor and consis-
tency. We also had the Butter Lettuce Salad with
Bibb lettuce amid pomegranate vinaigrette, apple-
wood smoked bacon bits, sliced orange, gorgonzola
and toasted almonds which struck a nice balance.
Thursdays offer a “Chef’s Choice Surf &Turf Special”,
so I went for the New York Strip & Skewered Shrimp
Brochettes with seasonal vegetables and garlic/
sage mashed potatoes. John had the Osso Bucco—
braised lamb shanks with gremolata herb sauce,
delectable parmesan risotto and garlic spinach. I am
told that the Braised Short Ribs are a crowd favorite;
they sounded great as many other entrees on the
diverse menu, ranging from pasta dishes, fresh fish,
Long Beach Cub Omelette
Paradise Burgers to Pan Roasted Duck Breast. We
with Chicken Breast served with Oatmeal
50 RAGE monthly | MARCH 2010
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