Cuban-born owners George and Zulima Chavez evoke a latin villa with faux window arches, iron sconces, and elaborate murals of ivy scored doors and old-world brick. Amid these rustic trappings, waiters deliver traditional Cuban platters of salmon a la plancha, Spanish sausage sandwiches, and flame-kissed NY choice-cut steaks. While munching on fried plantain chips at the granite-top bar, patrons can peruse the framed artwork of the Cuban countryside and roosters setting their alarm clocks.
When you're a regular at Romeu's Cuban Restaurant, you can tell the date by what you're eating. Tuesdays mean beef stew—Wednesdays, chicken fricassee. There's a special menu for every day of the week, complete with different soups and lunchtime sandwiches. But there's a menu of mainstays, too: oxtail, omelets, steaks, and fish—including entire fried snappers, not just the parts that the chef didn't want to eat. The entrees come with the classic Cuban sides of rice, beans, and plantains. And if you'd like something cool and sweet to complement your lamb shanks, try one of the fruit juices. They range from fresh-squeezed orange juice to more obscure drinks like mango nectar and pear juice.
Within the tropical green walls of La Parrilla Rotisserie & Grill, cooks caringly squeeze lemon and lime wedges over fresh shrimp and octopus morsels before passing the plates off to servers who run the tangy ceviche to awaiting diners. The cooks then turn toward their flame grill where they flay tender pork to join with juicy whole chickens that they slid off the rotisserie only moments ago. Their traditional Peruvian and Dominican dishes usually hit the table alongside fluffy yellow rice, plantains, and garlic potatoes.
The chef and namesake of Meyer's Latin Bistro, Meyer Pinchassow, incorporates global culinary trends and personal inspiration into dishes from Spain, Cuba, Latin America, and the Caribbean. Beyond praising the food, a review in Life Magazine's Good Eats Dining Guide said, of owners Meyer and his wife, Claudia, that he is "classically trained, with skills lovingly honed by family recipes and traditions," and she "brings a business acumen, lovable people skills and a warmth to the table." Chef Pinchassow uses both his instincts and an education from The International Culinary School while creating dishes such as paella valenciana with seafood and chorizo or slow-roasted chicken with fresh strawberries and honey-glazed walnuts.
The restaurant's upbeat, welcoming vibe stems from occasional live Latin music and its warm, rustic decor. The walls have been painted with flowers and patterns that resemble natural rock formations and the boulders that are traditionally rolled through cornfields to make tortillas.
A colorful chalkboard sits on the sidewalk outside the cheerful Havana Delights Cafe, announcing the day's Cuban specialties in bright chalk letters. When guests enter the sunlit eatery, they are hit with a rush of savory aromas—roasting pork, sizzling spanish sausage, and grilling steak. Chefs layer these fresh meats onto freshly baked cuban bread before adding a smear of cream cheese or a touch of mayo.