- If you can't afford a trip to Cuba, walk into this restaurant instead—from the menu to the decor, all offer flavors of Cuba. Also make sure you walk in with an appetite. The forerunner of this restaurant is Chef Douglas Rodriguez, labeled by People magazine as, "... Superchef Makes Latin Food Haute Haute Haute". Along with a wide range of tempting appetizers like Smoked Marlin (rum-cured and served in malanga boats with pickled jalapenos), the menu features Ceviche. Entrees include Vaca Frita 'Fried Cow', Chilean Sea Bass and many more interesting dishes. Dig into the award-winning Chocolate Cigar or the Chocolate Flan, which is served with caramelized bananas. The extensive wine list adds to the dining experience.
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