The chefs at Terrazza Restaurant meld Cuban, Spanish, Portuguese, and Latin American cuisine into house-specialty fusion fare. Diners launch an opening volley against hunger with the Terrazza house salad, a blend of arugula, cucumber, and garbanzos in balsamic vinaigrette. Carve a mark into the ropa vieja, slow-braised skirt steak with bell peppers, onions, and peas, or savor the pescado al ajillo, fillet of sole sautéed in a white-wine and garlic sauce and mounted on the wall to sing holiday jingles at the press of a button. Patrons converse in the earth-toned dining area over the grilled chicken breast of the pollo a la plancha, or sit amidst low, blue lighting at the bar sipping 1 of 17 mojitos (not included in the price of this Groupon). Guests cap off the meal by forking through caramel-laden flan made with custard as rich as the man who invented money.
Sconces cast a soft glow on modern, wooden tabletops. Green glass tiles glint in the light of fluted hanging lamps. Tea candles flicker next to plush, low lounge seating. The lighting inside Cubanu creates a romantic atmosphere before dates even dig into its menu of American-influenced Cuban dishes, such as empanadas stuffed with goat cheese and spinach. Patrons can also drink glasses of signature house-made sangria, or cap off long nights of filing joint tax returns by munching on late-night tapas dishes served on Friday and Saturday.
At Mojito Cuban Cuisine, chefs parade platters of Caribbean classics and tropical cocktails through a rustic, airy lounge. At the rough-hewn wooden bar, bartenders shake up the eatery’s namesake cocktail, a mojito crafted from a recipe indigenous to Havana’s famed La Bodeguita del Medio. Brick walls, exposed ceiling beams and faded blue hues lend Mojito a vibe that New York magazine describes as “scenester-friendly and warmly inviting.”
Citing its solar panels, bike-powered blender, and rainwater collection system, The New York Times dubs Habana Outpost “a sort of Rube Goldberg experiment for the hemp-and-composting set.” However, Habana Outpost is not a science fair project—it’s an eco-friendly restaurant, best known for its crisp and succulent Cuban sandwich. The toasted baguette stuffed with pork, ham, Swiss cheese and pickle was named one of New York’s top sandwiches by Refinery 29, but it’s not the only reason diners flock to the colorful eatery. Other house specialties, such as grilled corn with cotija cheese and chili powder or fried chicken and waffles on a stick, add to the menu’s slate of eclectic, exotic, and eco-friendly dishes. Just by eating there, diners get a taste of the green lifestyle as they sit on recycled furniture, sip from plastic cups made from corn, and recycle and compost their leftovers.
The chefs at Mojito Grill immerse the intimate dining area with the savory scents of classic Cuban fare. Employing a decades-old cooking method, they use traditional la caja china roasting boxes to prepare hearty cuts of pork, steak, poultry, and fish. These special ovens heat to extreme temperatures, but keep the flames from ever touching the succulent slabs. This seals in flavor and juices while creating a crispy exterior. Marinated churrasco skirt steak, grilled wild salmon in a guava glaze, and roasted pork highlight the menu alongside traditional Cuban sandwiches. Delectable flavors can be relished with a Cuban coffee and bookended by a Cuban flan.
From crisp croquetas de jamon to beef-filled empanaditas, the Cuban-style tapas at Agozar Restaurant and Lounge come flavored with the same rich, Caribbean spices that fill the childhood memories of its co-owners, siblings Gerardo Perez and Diana Mastrodimos.
?We?re from a Cuban family, [with] a Cuban grandma," Perez said. "We lived in Miami for some time, so we had traditional Cuban food almost every day. Our dad also worked in Cuban restaurants in NYC, like Victor?s Cafe, so we had that upbringing."
But in recent years, the brother-and-sister team has expanded their menu beyond the classics they remember from childhood. Today, they also serve "Nuevo-Cubano" dishes that draw on influences from Spain, Mexico, and even China, reflecting the full cultural diversity of modern Cuban cuisine.
Dishes to Discover
Those familiar with Cuban cuisine will easily recognize classic dishes at Agozar, including pressed cubaniche sandwiches, shredded ropa vieja, and citrus-marinated lechon. But there are dishes here that may surprise even the most seasoned palate. A few highlights:
Ginger-glazed "Chino-Cubano" salmon with vegetable fried rice
In the Press
* New York Magazine recommends the tapas-like small plates, which are "vibrant with spices and emboldened by fresh ingredients." * The New York Times notes the spot's "lengthy list of flavored mojitos," which draw in muddled-drink enthusiasts and also people who love to read lengthy lists.