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From Our Editors
Cuba de Ayer Restaurant owners Jessica and William Rodriguez ensure their dishes demonstrate what the Washingtonian dubbed "the mandate of the Cuban restaurant: The food should never be too fine or too fussy." Their menu lets the traditional food speak for itself, from the marinated pork that arrives draped in sautéed onions to the hearty black beans and rice that accompany thinly-sliced steaks.
Steaming plates load tables inside the cozy dining room, which sports rich oxblood walls decorated with colorful artwork. Guests relax in snug booths with cups of café con leche and sweet tres leches cakes, a decadent alternative to glasses of milk.
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