From Our Editors
Habana Libre's servers teem with a joy, imbuing the dining room with a festive ambiance. Wearing white t-shirts and Cuban-style fedoras, they circulate from table to table, bearing smiles and trays of island mainstays: guava and cheese empanadas, garlic-spiced red snapper, and shrimp-stuffed tostones, among others. Adhering to tradition, they prepare their Cuban sandwich by nestling smoked ham, sweet ham, roasted pork, swiss cheese, mustard, and pickles within toasted bread. Chicago Magazine distinguishes the papas rellenas (fried potato and ground beef balls with mango sauce) as a "showstopper," and notes that the cuban coffee is "so strong you can stand a spoon in it."