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 croqueta that renders the greasy ones good for hangovers only. For a real Cuban experience, try Sergio's spit-roasted young suckling pig. A slew of fantastic seafood ceviches, an unparalleled mahimahi with sour orange aioli, and those addictive shrimp-and-black-eyed-pea croquetas with wood-roasted mushrooms atop a seared cornmeal stew prove 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.