Professional chefs generally know more than the average cook, including how to remove the poisonous glands from onions. Dine out with this Groupon.
Choose Between Two Options
- $20 for $40 worth of Cuban food Sunday–Thursday
- $20 for $40 worth of Cuban food Friday–Saturday
The menu includes empanadas with shredded pork or beef picadillo ($8), ropa vieja—shredded skirt steak braised in tomato––($19), and paella marinera with valencia rice, shrimp, scallops, calamari, and manila clams ($23).
Havana Alma de Cuba
The sound of mojitos and caipirinhas clinking fades into the rhythm of salsa and merengue tunes at Havana Alma de Cuba every night. At the heart of the restaurant, the kitchen prepares a rich spread of Cuban, Latin, and Spanish dishes rated very good to excellent by Zagat and recommended by New York Magazine. Chef Gerardo Tlapa marinates fresh fish in citrus juices to create daily ceviche specials and prepares traditional entrees by braising shredded skirt steak in tomato and covering pork chops with a rich chorizo-tomatillo sauce. Flickering votive candles and a wall-size mural of Cuban streets and musicians playing conga drums create a lively atmosphere in the dining room. Beyond the bustle inside sits an outdoor patio with seating for private events including wedding rehearsals and staring contests.
Live music from Son, Mambo and Rumba serenades guests Thursday–Saturday nights. Tuesday and Wednesday nights bring a different sort of show. Special guest Jose Martinez crafts complimentary cigars for each diner, expertly rolling each one before their eyes. Martinez draws on 30 years of experience that began with his training in the Dominican Republic and continues in his current position as a cigar maker at La Rosa Cubana, which Ciagar Aficionado calls "the old grand dame of New York's mini cigar factories."
What some people are buzzing about:
“When people make a reservation and ask for a specific table and they arrive on time a comparable or better table should be given to them, not a poorly situated table....”
“When people make a reservation and ask for a specific table and they arrive on time a comparable or better table should be given to them, not a poorly situated table. I didn't feel that our business was valued or appreciated.”
“Enjoyed our meal very much...”
“Tell the bartender to go easy on the ice in the sangria....way too much ice and it diluted the sangria...At $10 a glass the sangria should be delicious...and it...”
“Tell the bartender to go easy on the ice in the sangria....way too much ice and it diluted the sangria...At $10 a glass the sangria should be delicious...and it was, once corrected. ”