Tomasita’s head chef, Mike Alvarez, concocts a menu by melding traditional Cuban flavors with influences of Spanish and Canary Islands cuisines, served up in a cozy, bistro setting. Couples may begin dining excursions or timed food fights by using forks to harpoon tender calamari dusted in breading and accompanied by lime and garlic aioli. Choose two entrees (up to $12.99 each), such as the signature slow-roasted pork, marinated for 24 hours and dressed in a suit of mojo with black-bean lapels. Pollo tropical dinners conga line sprite flavors across lips, while Tomasita’s surf menu splashes mouth shores with gambas al ajillos—a mix of large white shrimp, garlic, white wine, and tomato. Dining duos may cool throat canals with swigs of house red or white sangria procured from a family recipe of fresh fruit, cinnamon, and tattletales.
The chefs at Alex's concoct a spread of homestyle chicken, beef, pork, and fish dishes that evoke a taste of Cuba. An assortment of starters silences hunger rumblings more effectively than a soundproof fanny pack with plates such as the tamal cubano with sweet cornmeal hiding tender morsels of ham and pork ($2.25). Foursomes can toast fork tines over platters such as the pollo asado, a roasted half-chicken adorned with onions and garlic ($9.75). Beef, pork, or fish platters sate heart appetites with the likes of the bistec, thin-sliced steak seasoned with garlic and topped with grilled onions ($9.25). Each robust platter balances piquant proteins with servings of white or yellow rice, red or black beans, and ripe or green plantains, the banana's more savory, overachieving cousin.