Cuisine:

• Cuban
• Others
• American
• Latin American

Cuba Libre Description:
This heavily themed restaurant designed to evoke the glamour of Old Havana (circa 1940) simply pulses with excitement. In part, this is due to the décor, in part to the Missile Bar, but mostly, it's due to the menu resplendent with fusion dishes that deliver the big flavors of Latin cuisine. The menu is designed and overseen by chef Guillermo Pernot of Philadelphia. Guava barbecue ribs is the must-have dish, as a sandwich, starter or entrée. It's made with St. Louis-cut pork ribs, slow-cooked then glazed with spicy guava barbecue sauce and topped with jícama-black bean relish. The sopa levanta muerto (raise the dead soup) lives up to its name with a heady seafood broth chock full with crab, oysters, rock shrimp and mussels. Add to the mix coconut milk, ginger, lemon grass, scallions and a hint, just a hint of fiery scotch bonnet pepper. One of the many winning entrées is ropa vieja. Another is the Baja bay scallops blackened and served with tomatillo-truffle sauce; goat cheese confetti decorates the top and toasted flatbread accompanies.


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