La Bodeguita de Vero curates a diverse menu of traditional Cuban meals and specialty drinks, served up family style. Stuffed tostones ($7.50) jump-start digestive engines by delivering sizzling jolts of shredded beef, ropa vieja, or beef in salsa criolla. Placate growling stomachs with savory fillets of grilled salmon sidled next to boiled veggies ($13), or tooth-wrestle the fricase de cerdo–tender cuts of pork simmering alongside potatoes in a special Cuban sauce ($13.50). Sandwiches ($6+) volunteer to occupy restless jazz hands with meaty stacks of steak, fish, and chicken. To offset piquant mouthfuls, diners can corral energy-packed gulps of cortadito ($1.50) or a Cuban mango milkshake ($3.50).
Every day, Vittorio's Pizzeria & Restaurant's proficient pie twirlers construct pizzas, hot sandwiches, and Italian specialties from scratch. The restaurant's modern, mostly horse-and-buggy-free interior harbors a kitchen from which emerge calzones and strombolis overflowing with molten cheese. The culinary team hand tosses the fresh dough that forms the foundation of each pizza, including nine specialty pies, in addition to preparing spaghetti and chicken parmigiana swimming in pools of marinara. The staff also delivers bottled beer and pours glasses of imported wine, cooling tongues better than the unity of a flagpole, a midwestern December, and a school principal's mandate to discipline his hecklers.
From a young age, chef Wesley Campbell would watch, rapt, as his parents made jerk chicken and pork, steamed fish, and fried chicken at their restaurant in Jamaica. Realizing that this was his calling, he began his career as a prep chef at the age of 16 at the five-star Half Moon resort in Jamaica, where he was quickly promoted to head chef. By age 20, Wesley was offered the executive-chef position––which he turned down. His real aspirations were to start a restaurant in America.
In the time since, chef Wesley has been nominated to represent his country in the International Culinary Olympics competition, and traveled to the United States to hone his skills at four Washington, DC, restaurants. Today, he blends Jamaican, American, and continental preparations into the menu at Mo-Bay Grill, whose dynamic flavor profiles have earned the eatery four palms from Florida Today.
In its dining room, decor details such as palm-tree wall murals and wooden wind chimes evoke “an afternoon by a tiki hut on the beach of Montego Bay,” according to a 2006 review in Hometown News. As island music swoons over the speakers, servers ferry in authentic Jamaican dishes such as baked jerk chicken, apple-glazed pork chops, and hearty stews of oxtail, vegetables, and beef. Afterward, guests can dunk forks into desserts such as banana-rum cheesecake, which gives meals cheesy finishes without quizzing servers about their favorite knock-knock jokes.:m]]
Cultivating familial vibes is easy for chef Luis, as his clan joins him in the kitchen daily. Blanca, Tracie, Arleen, and the rest of the Las Palmas entourage invite patrons to taste the tropics through a diverse menu of authentic Cuban dishes. Sautéed chicken, pork, and ham insulate an array of pressed cuban sandwiches served with fries that are the perfect size for mending holes in bowling balls. Entrees flaunt piles of slow-cooked shredded steak as well as fresh, pan-seared fish flanked by sides such as sweet plantains, black beans, and yucca.