As the name suggests, Cuban Guys is the brainchild of two guys from Cuba, Jorge and Isaac, who have a strong passion for the cuisine of their homeland. After years of working in the restaurant industry, the pair joined forces to open a restaurant focused on some of Cuba's most beloved sandwiches and street food.
Their fast-casual eatery's signature dish is the original frita?a fresh seasoned beef patty served on a toasty Cuban roll. What makes this sandwich special is that, much like a rebellious debutante, it ignores typical dining conventions, piling crispy, freshly cut string fries right onto the sandwich.
Cuban Guys serves up a variety of other sandwiches stuffed with fries, including the choripan with chorizo and the sandwich de pollo with grilled chicken breast. In addition to the sandwiches, cooks quickly whip up hearty Cuban bowls filled with your choice of protein, plus white rice, black beans, and plantains.
Laughing children. Chattering dominos players. Whispering breezes passing through coconut trees. These were all common sounds at Cayo Esquivel, a pristine Cuban beach that grew from a secluded getaway into a well-known destination with a vibrant community. The two Cayo Esquivel locations in South Miami and Hialeah attempt to capture the spirit of this Caribbean destination by luring diners with flavorful homestyle Cuban cuisine—with a few extra creative touches. It’s not a surprise that seafood dominates most of the menu. Grouper, salmon, snapper, shrimp, and tuna emerge from the kitchen seared or fried and garnished with simple olive oil or a more flavorful sauce, such as tomato-ginger relish or cumin-lime vinaigrette. From time to time, the chefs even incorporate Jamaican or Asian flavors into their Latin American soups, sandwiches, and entrees, taking cues from cozy beach-inspired cuisines across the world.
Los Ranchos makes sure that nearly everything on your plate is prepped in-house. There are homemade pork sausages, homemade french onion soup, and homemade sauces, from a spicy jalape?o cream to a mushroom and sherry wine sauce. The latter covers the petit mignonetas?two 3-ounce beef tip medallions from the menu's steak section.
All of the charbroiled specialties have Spanish monikers, speaking to the restaurant's Mexican and South American influences. The signature steak churrasco is 12 ounces of center cut tenderloin steak, a much lighter cut than sirloin or a two-story porterhouse. Rancheros and fajitas round out the list. Los Ranchos serves seafood as well, with plenty of shrimp dishes in addition to lobster and fish. For dessert, try sweet bites of tres leches cake and flan.
The signature sandwiches at Gyroville might be named after Greek Gods?Zeus, Hermes, Athena?but the power to control your mealtime destiny can rest in your hands, if you so choose. The shop's You Build It meals allow you to customize your own dish in just three easy steps. Start by choosing a pita, rice bowl, wheat wrap, or salad, then add one of four proteins, such as gyro meat, pork, or vegetarian falafel. From there, the only thing left to do is top your creation with one of six sauces that are made fresh daily such as tzatziki or Mediterranean relish. Truly herculean appetites can also choose to add one or two of Gyroville's sides, such as spinach pie or hearty tomato vegetable soup.
From the outside, China Steak House's diner-style windows and corner location almost make the restaurant feel torn from an Edward Hopper painting—with the addition of red lanterns hanging from its awning. But within, it’s the eatery's commitment to a variety of regional Chinese flavors that’s the main draw. Cantonese noodle dishes find good company alongside the menu’s spicy Szechuan entrees and occasional Miami-style touches—such fried plantains—find their way into the mix. The dining room incorporates a bit of a ballroom vibe with its high-backed booths and heavy wood chairs surrounding lacquered tables that add class to an already refined dining experience.
In 2010, a young couple enlisted the help of chef Ernesto Vargas to open Ceviche Inca Restaurant in the heart of the Wynwood Arts District. Vargas draws on more than 15 years of experience in Peruvian cooking to prepare specialties such as moist, flavorful pollo a la brasa, lomo saltado steak, and fresh ceviche, which he marinates in lemon juice before beautifully presenting it scooped into shells. The restaurant's decor is simple, with white tablecloths, potted plants, and wall-to-wall windows that let in streaming sunlight or the gentle glow of nearby firefly conventions. On Saturday nights, musicians entertain diners with live music.