De Rodriguez Cuba

The son of Cuban immigrants, James Beard Award–winning Chef Douglas Rodriguez crafted a menu that blurs the line between Latin American comfort food and American fine dining. Diversely delicious tapas selections, such as as ham croquetas ($8), pulpo a la gallega (seared octopus, $13), and plantain-encrusted mahi mahi ($12), can fill even the most discerning appetite bucket to the brim. Sup on the savory crispy-skin Cuban pork ($26) or the Fire and Ice ceviche ($15), which combines salmon, lemon juice, chives, jalapenos, and dill over yogurt and cucumber granita to create a mind-bending flavor duality capable of melting the taster into a puddle of biodegradable paper-mâché. The duck and foie gras cassabe flatbread ($17) is like your favorite Italian pizza married a beautiful duck and moved to Cuba.