Chef Allen's
Chef Allen's September 2008 Newsletter


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, to widespread critical acclaim. Now, in harmony with the times, he has revitalized his restaurant's interiors and created an exciting new modern seafood bistro menu. "My goal is to create the best fish and seafood restaurant in Miami, in a more casual environment, at prices that will appeal to our loyal customers as well as today's mix of educated and adventurous diners," says the James Beard Award-winning chef.

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. Shimmering with a fresh coat of spicy tropical colors balanced with chocolate mahogany and pale sugar maple accents, the newly configured space includes a larger, airy, more contemporary bar area, which offers 360 degree views into the dining room and adjacent wine room, and two intimate private party rooms.

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. "It's a bistro where the chef is always is in the kitchen," observed Susser, who is assisted by talented longtime chef de cuisine, Daniel Serfer. The ambiance and menu are enhanced by one of the finest service staffs in Miami, overseen by general manager Philip Shayne.

To begin the culinary adventure, the new menu offers five perfect snacks, priced from $4.00 - $7.00, including addictive chicken truffles, mini chicken meatballs in a piquant chili sauce, and devils on horseback, roasted chutney-stuffed dates, wrapped in Applewood smoked bacon. Sumptuous starters, priced at $7.00 - $12.00, encompass many of the superb ingredients and flavors for which Chef Allen is known. These include a hearty seafood chowder with calamari, clams, bacon, potato, corn and crispy leeks; shrimp & grits br¸lČe, 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. The snacks and a chef's selection of starters are offered, with a wonderful choice of wines by the glass, at the bar as well as in the dining room. A full range of creative and classic cocktails, including the restaurant's signature champagne mojito, are also available at the full-service bar.

» Click to see menu PDF

Call 305-935-2900 or click here to make a reservation.

Miami Spice a Raving Success!
Aug. 1 - Sept. 30
Three-Course Pre-Fixe Menu
$36 per person

Miami Spice has been great for our guests. You are able to come and dine with us and many more of your favorite restaurants with a prix fix menu of $36. Here is an example of just a few of our choices for September from our new seafood bistro menu. Hope to see you soon for Miami Spice at Chef Allen's.

White Water Clams Casino
Applewood Bacon, French Bread Crumbs


Conch Mixto Ceviche
Lime, Cilantro, Bermuda Onion, Sweet Peppers, Scotch Bonnets


Caesar Salad
Hearts of Romaine, Garlic Crutons, Toasted Sesame Seeds

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Watermelon Lime Intermezzo

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Wild Florida Shrimp Scampi
Zucchini and Ricotta Ravioli


Wood Grilled Skirt Steak
Thai Mango and Wild Greens Salad


Roasted Duck Breast
Chinese Forbidden Black Rice, Red Wine Demi Glace

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Chocolate Semifreddo
Espresso Meringue, Spicy Chocolate Sauce


Summer Nectarine & Mango Cobbler
Crema Catalana Ice Cream, Honey Tuilles


Tahitian Vanilla Flan
Mixed Berry Compote

$36 per guest

Call 305-935-2900 or click here to make a reservation.

Wine Down Wednesday Returns!
Featuring Torres Wines
September 24, 2008

Come in and enjoy a sampling of each of the Torres wines. Starting at 6:30 Enjoy several delicious choices of finger foods and Tapas. This is followed by a food and wine pairing dinner menu that begins at 7:00.

Pan Roasted Jumbo Wild Florida Shrimp
White Bean and Chick Pea Ragu, Pistachio Pesto
Torres Vina Esmeralda

Wood Grilled Local Swordfish
Grilled Zucchini, Shiitakes, Kimchee Slaw
Torres Gran Sangre de Toro

Tamarind Braised Pork Short Ribs
Green Pea Risotto
Torres Salmost Priorat

Chocolate Raspberry Paradise
Chocolate and Espresso Mousses, Raspberry Sacher, Valrhona Cocoa Dust

$59 per guest

Call 305-935-2900 or click here to make a reservation.

Recipe of the Month
Grilled Swordfish with Hot Thai Salsa

Ingredients to Serve-4

Hot Thai Salsa
1 CupVine ripe red tomatoes, large dice
1 cupVine ripe yellow tomatoes, large dice
1 tablespoonMinced Garlic
3 TablespoonsChopped shallots
1 TablespoonChopped mint
2 TablespoonsChopped cilantro
1 SmallSorrano chile, cut in small rounds
1 TeaspoonThai fish sauce
1 TablespoonSweet Soy sauce
1 TablespoonHot Sesame oil
For the swordfish
2 TablespoonsOlive oil
4 6 ounceSwordfish steaks
1 LeafKaffir lime, or zest of one key lime
1 Teaspoon salt
TeaspoonFreshly ground black peppercorns
6 SlicesRipe pineapple

To prepare the Salsa:
Place all brine ingredients into a small bowl. Cover and refrigerate for ‡ hour. In a hot wok heat the seasame oil and add the salsa. When ready to serve, stir fry until just heated through, spoon the salsa on to the plate with the swordfish.

To grill the swordfish:
Preheat the grill very hot. Season the swordfish with kaffir lime, sea salt and pepper. Drizzle the swordfish with olive oil and place on the hottest part of the grill. After 2 minutes, turn and mark the fish. Allow to cook for another 2 minutes and turn carfully with a spatula. Cook the second side for 3- 4 minutes on lower heat until cooked yet moist all the way through. Grill the pineapple slices with a touch of olive oil painted on each.

View More Of Chef Allen's Recipes!

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