Chispa

Frommer's Review

Simply put, Chispa rocks. The brainchild of star chef Robin Haas (formerly of Baleen), this cavernous, stylish nouveau Latin restaurant will blow you away. If you've ever tasted the delicious, greasy croquetas at any Cuban bodega, wait until you try Chispa's gourmet version -- a magnificent shrimp and black-eyed pea croquetta that renders the greasy ones only good for hangovers. For a real Cuban experience, try Sergio's Spit Roasted Young Suckling Pig -- I hear it's great, but just couldn't bring myself to dine on Porky. A slew of fantastic seafood ceviches and an unparalleled mahimahi with sour orange aioli, those addictive shrimp and black eyed croquetas with wood roasted mushrooms atop a seared cornmeal stew prove to places like Yuca that there is indeed a way to be creative with Cuban food. A 40 foot bar and massive booths seating 8 to 10 people make Chispa a great place for large groups. The acoustics, however, need to be improved as it's louder than a Celia Cruz tribute in here.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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