Las Culebrinas Restaurant’s tapas-inspired yet generously portioned plates enrapture patrons with a tantalizing tour of Cuban delicacies. Pack on protein with meat and pork dishes such as the Cuban–style grilled top-sirloin steak ($12.95) or fried pork chunks seductively laid out in a bed of avocado sauce ($10.50). Deep-sea diners can submerge palates in seafood and fish dishes including the lobster, shrimp, scallop, fish, and mussels in marinara sauce ($26.95) or baked filet of dolphin, sprinkled with chunks of spanish sausage and creole-sauced ham ($17.50). Poultry entrees such as the breaded chicken breast, topped with tomato sauce and melted swiss cheese ($11.50), command the attention of traditionalist taste buds, and specialties including frog legs slathered in garlic sauce ($19.95) satiate the appetites of well-traveled eaters or sedentary time-travelers.
Husband-and-wife restaurateurs Jorge and Licet Torres aren't new to the Miami dining scene. They've lived and worked in Miami Springs since 1997, operating a duo of Latin-cuisine restaurants?both named Latin Cafe. In April 2014, the Torres's opened an eatery closer to their own neighborhood, on a prime corner just off of Circle Park. They called the spot Sabores Restaurant & Lounge.
At Sabores, the Torreses and their team skillfully prepare Cuban classics such as steak sandwiches, whole fried snapper, and smoked pork chops. A private area hosts special events, and a full bar keeps glasses filled with adult libations such as imported beers, creative cocktails, and blended tax returns. On Fridays nights, guests can take the karaoke stage to croon favorite tunes.
The family-owned La Rosa Restaurant has been treating diners to upscale Cuban fare for more than four decades. House specialties run the gamut from stuffed beef tenderloin to Valencian paella, and the menu offers more than a dozen fresh seafood dishes, including crab-stuffed snapper, lobster Creole, and mahi mahi in savory garlic sauce. Meat-lovers can fill up on pork churrasco, baby filet mignon, or rack of lamb, while Cuban-style sandwiches and croquettes make for lighter options. To accompany these savory dishes, the staff prepares mango pie and cream cheese custard and fills glasses with Spanish, Italian, and Australian wines.