Cuisine:

• Cuban
• Fusion
• Asian
• American
• Latin American

Asia de Cuba Description:
When it first opened in 1997, this Eastside restaurant was something of a sensation. Today, it's settled into a comfortable spot among the city's culinary mainstays. Although the bi-level space suggests neither Asia nor Cuba, designer Philippe Starck's dining room has an ethereal, retro feel that's warm and appealing. The fusion fare embraces fresh and spicy flavors. Start with the tunapica, a tuna tartare picadillo with Spanish olives, black currants, almonds and coconut, soy-lime vinaigrette and wonton crisps, and the lobster shiitake pot stickers with watercress-cherry tomato salad, and vanilla rum and lobster coral sauces. For entrées, we recommend the Asia De Cuba "mar y tierra" duo of Wagyu strip loin and tempura shrimp, with avocado pineapple salsa, chipotle béarnaise and chili ponzu or the sweet soy wild salmon with sautéed Asian mushrooms and cucumber escabèche. The well-rounded wine list features quality selections, but few bargains.


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