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Succulent roasted garlic chicken and waiters in white shirts and black bow ties are the trademarks of this Havana-style restaurant where dim lighting, Formica tables and a deafening noise level nearly qualify it as a dive. The menu is a crash course in Cuban cooking, from the national dish, ropa vieja (finely shredded flank steak in a tomato and wine sauce), to fried whole red snapper. Other top picks are bistec de pollo, chicken pounded thin, grilled and topped with onions and lime, and vaca frita, slightly crispy grilled skirt steak served with onions and that famous garlic sauce. Black beans, rice, and often fried plantains accompany just about every dish. There’s often a wait for a seat.