429 Amsterdam Avenue
(Between 80th and 81st Streets)
New York, NY 10024

www.vairestaurant.com
(212) 362-4500
Food: Service:

Vai a Vai….Odesso! (Go Go Now!)

Lovely Front Entrance to Vai

Another dead ringer and crowd bringer for the Upper West Side….yes ladies and gentlemen, Vai is finally and definitely a viable option for dinner tonight, tomorrow and every other night of the week. This recently opened Italian / Mediterranean-style establishment changes its menu so frequently that if you go every night of the week for dinner; you may still not eat the same dish twice. Chef Vincent Chirico, the man who runs the show, literally grew up in one of the city’s most Italiano neighborhoods…..good old Staten Island. Vincent is not only the Executive Chef, but the pastry chef, wine director and owner of this 50-seat restaurant! Tall, dark and very Italian, Vincent plays a great host in his dining room, making sincere pleasantries with everyone.

Vai Chef Vincent Chirico hard at work

The restaurant is small enough to do so, which makes it feel more as if you are coming to a family establishment. Vincent Chirico is obsessive about the culinary details and the fundamental techniques that are the fundation of his culinary imagination and establishment. An added bonus is that he has selected the staff for their personalities, intelligence and love of food.

Inspired from his training in France, his travels in Asia and Europe, and his New York City experience, Vincent is constantly creating and evolving. He is a world-class chef, inspired restaurateur and gracious host.

Bottoms up! That’s what I have to say about our first drink. This frothy, hot pink-colored Watermelon Cosmo is phenomenal, and a nice refresher to get the palates ready for what was to come.

New York has the best clams...check out Chef Chirico's version

Hamachi and Yellow Fin Tuna Duo is served fresh atop a creamy bed of avocado. The ginger sauce in this dish was sharp, and gave the fish a light tangy flavor, but the fish still starred as the “centerfold” it was meant to be.

Vincent is very particular about his wine selections for each course; my favorite was the Relativity, Pinot Noir, a beautiful 2010 wine which glided down your throat like a child going down a slip n’ slide.

Chef Vincent’s risotto, which was served alongside the Alaskan roasted King Crab Leg, was creamy and wonderful. The mascarpone cheese really made this dish. Vincent incorporates mascarpone into many of his creations which I have zero complaints about, as I have a long time love affair going with mascarpone and any cheese in general.

Arctic Char Ceviche tastes even better than it Looks!

At the beginning of the meal some beautiful, warm and crusty Italian bread paired with a Garlic Olive Oil was brought to the table. The Chick-Pea and Eggplant Mousseline dipping concoction was amazing. This Eggplant Mousseline was by far the best companion for bread, and every restaurant in this city should take note. This tasty dipper really pressed the line, “less is more.” It consists of pureed eggplant, touch of olive oil and drum roll please…mascarpone cheese! I felt bad for my fellow diners when I realized I wasn’t leaving them much of the Mousseline that was served for the table, so I asked for an additional side just for me!

Bone in Rib Eye Steak at Vai cooked to perfection

When it comes to dessert (and men), the more chocolate involved in the interaction, the more I am in love with both. And of course, the richer the better too! There are exceptions to my rule however, one being the delicate Passion Fruit Semifreddo served at Vai.

This blissful dessert is creamy and light, yet not overly rich, with a strong passion fruit flavor that lingers on your tongue long after your last bite. This dessert was unbelievable.

Back to the first point I made on my preference in dessert, the Frozen Chocolate Mousse with Espresso Mascarpone was to die for. In contrast to the semifreddo, this one is dense and rich, and award worthy indeed. It was love at first bite.

A Table at Vai for two! How romantic!

The wait staff of a restaurant is like the children of the chef / owner. They embody everything that was ingrained in them and at Vai, and on this night they were exemplary. They are all amazingly friendly and knew each dish to the last ingredient. The restaurant is definitely worth a visit…..for the Eggplant Mousseline alone! Vai also calls Soho its home, as there is another location downtown. This just means even for the notoriously lazy downtown folks, they have an option to try Chef Vincent’s dishes too. Dear Vai… you had me at mascarpone!

___________________________________________

Rada Steinberg is a foodie and wordsmith from birth. Rada grew up inManhattan, NY but was born in St. Petersburg Russia. Growing up in NYC, she was lucky enough to be exposed to some of the most unusual and tasty foods around. Having traveled to numerous countries throughout Europe, including Portugal, Poland, Spain, andothers, Rada believes her taste buds have been trained and are now prepared for the experience necessary to be a food critic. Rada studied in Rome, Italy for a year as well. Cooking has always been a huge love of Rada’s, and she’s interned for a restaurant PR company, and even worked for a Restaurant Reservations company. Her experience and appreciation for well-prepared food and seamless service is the perfect fit for DinnerReviews.com©.

1411 South Andrews Avenue
Ft. Lauderdale, Florida 33316
www.tap42.com

Food & Service: A night out on the town and two food critics are looking for some action. We hear the grumbling whispers of our stomachs craving excellent food, and for a change we are in the mood for beer “on tap”…enough to quench our thirst. A quick consultation leads us to the obvious solution… Tap 42.

Come to Tap 42 sober, because there is so much to taste here!

This Oasis of Beer Bars (42 beers on tap and many bottles too) offers creative food that is complemented by a variety of cold, refreshing beer, a full bar and an amazing selection of bourbons (more than 50) at every level imaginable.

L-R: Ted Inserra & GM Kleber bring a world of experience to Tap 42

As we walk in, the adventure begins with beautiful women, fat smiles and the smell of good food cooking; we knew this was the place to be. Cold beer on tap was the first objective. As professional up and coming beer connoisseurs, the normal run of the mill brews were immediately dismissed…in fact they don’t have too many “every day beers” here anyway! The wide variety of brew offered at Tap 42 is staggering, and we decided to try some beers we have never had before.

My first selection is Florida Swamp Ape IPA. This had a dark amber color with a foamy head. The nose has some hops, but also features strong, rusty overtones and is probably not for everyone. My next choice was Hoegaarden.  This brew has a pale, golden peachy color, featuring one finger of white head and some lace.

Salami bread sticks are insanely delicious

The nose is yeasty and spicy, with orange peel, malty, light lemony notes, with a decent amount of citrus as well. I love the spicy aftertaste of this beer, with even more orange peel in the finish. This draft is highly recommended by yours truly.

With the newly arrived ice cold mugs of frosty suds staring us down, a meal was planned out (loosely) to match each of our palates. We ordered from our attentive server Vaughn. “May we have an order of Dip Duo, with the The Waldorf and ‘Three’ Little Piggy burgers please?” In just a few minutes the fresh artichoke dip combined with sweet -corn salsa was delivered. It’s a hot and cold dish served with a couple different dipping mediums of tortilla chips and pumpernickel bread. Vaughn clearly understands the meaning of good service, as we never had to ask for anything!

Editor in Chief Tom House will return for this healthy alternative again soon

My associate food critic Tom House enjoyed the artichoke dip more, and I enjoyed the corn more, but true overall palatial harmony was created with this dish. Its balance was perfect in temperature, flavor and conception.

Once the dipping oasis dried up, we moved on to a new tasteful adventure…our burgers. Now the vision here is gastro-pub, but flavor, high quality and first class service is what is really making Tap 42 the newest local hot spot. This was confirmed when two piled high burgers, with hot fresh cut salted fries and juicy pickles appeared before our eyes.  The Piggy Sandwich was screaming with flavor! Hickory smoked, juicy pulled pork blend, and spicy pickled jalapeños dominated the flavor without being overpowering.

This Three Little Piggys Burger will "Blow Your House" in!

A nice contrast was the sugariness of the sweet potato French fries.  Hunger satisfied. Executive Chef Chris Palmer really impresses with his eclectic menu, and the way he executes it has helped Tap 42 become successful very fast.

What about the rest? The Waldorf was proclaimed by Tom to be one of the best. It ‘s a full patty of ground  turkey, chipotle, Rogue River  Blue Cheese, Red Delicious apples, tart cherries, toasted walnuts and  arugula all served on a sesame seed bun. Tom had this with regular fries, hot and salty, and a pickle garnished with a truly hot pepper.

Much more than burgers awaits! Check out this Skirt Steak Salad hot pepper.

The service was excellent, and even though an eager-to-please bus boy managed to spill some beer on us near the end of our visit, this incident served to expose what a great restaurant Tap 42 is. The big brass was quick to appear on the scene, and General Manager Kleber happily offer us some drinks on the house to make up for the mishap. Just like in a first class restaurant, they even picked up our dinner check as their official apology. They really went beyond the call of duty to make it up to us, and we appreciated it by over-tipping and leaving very happy!

Yes! Tap 42 even serves fresh mussels!

Make sure you stop at the bar and have a drink or brew with the excellent bartender named Robe. He is just one off the many professionals that make up one of the best service staffs we have seen in quite some time. Owners Sean and Blaise McMackin have their new hot-spot smokin’ right now, and I don’t see it cooling off anytime soon!

I look forward to returning to Tap 42, drink a beer, watch some sports, and have many mouthfuls of one of their delicious burgers again. Make sure you tell them that Shawn Nicholson and Tom House from DinnerReviews.com© sent you!

Los Nardos

Paseo del Prado 563
Havana, Cuba
~ no website ~

Story & Photos by:

Les Noteworthy: Senior Staff Writer

Food & Service: Always in pursuit of the 5-star dining experience has led me to some very unusual restaurant venues, in some very unusual places. Los Nardos is certainly one of those! Located in an old building, directly across the street from the Capitol Building in Old Havana, Cuba, Los Nardos features no exterior signage, neon lights, banners or any of the traditional indications that there is a restaurant at that location.

Beautiful Havana, Cuba

In fact, if you did not know to look there, you would certainly pass it by without a thought, unless you noticed the line outside. This single item is the only clue to the restaurant’s location, and there is always a line outside!

Located on the first floor (what most Americans call the second…one flight up from the street level) this was an unexpected treat as a food critic. Totally unassuming, totally non-descript and practically invisible, this eatery doesn’t actually cater to the tourist market, but is frequented more by locals than anyone else. The interior décor is fabulously rustic, a throwback to earlier days, possibly in the ‘30’s or 40’s. It is decorated in all dark wood, mostly hand carved, with a pair of massive gliders at the top of the stairs, and a few chairs to accommodate guests waiting for tables. There is a baby grand piano at one corner of the long, slender dining room, sadly in need of a good tuning, but none-the-less, adding a quaint and acceptably imperfect charm to the atmosphere.

One side wall featured a glass case filled with all shapes and sizes of trophies, from sporting events, restaurant events, and some there for no apparent reason. Directly above the trophy case, was a series of wine racks, accessed by a ladder and elevated scaffold. This, too, was all in hand-hewn dark hardwoods. The opposite wall featured heavy red draperies, certainly absorbing the ambient sounds, while adding a soft elegance to the room. From the ceiling was hung an elaborate interconnected carving which occupied more than half the length of the dining room. At one end was a glass-enclosed “show” kitchen, where all the food preparation, cooking, plating and even dish washing was visible to every guest in the dining room. At the opposite end of the narrow space was the bar, featuring a 20+ seat bar, a few small tables, and numerous scurrying servers, hustling beverages to their tables.

It's Always Busy at Los Nardos but Worth the Wait

Once seated, my guest and I were immediately greeted by a pleasant young man, clad in black shirt, slacks and apron, who asked us if we would prefer Spanish or English. We replied English, as he lit the single candle in the middle of our wooden table. He continued in perfect English, offering beverages, perhaps a selection from the wine list, and assured us that however he could attend do our needs, he would be there to do so. I browsed the wine list which was largely Chilean and Spanish, only 3 bottles of French wine, 2 Argentinian Malbecs and that was about it. Sadly, they offered no wines by the glass, as many Cuban restaurants do. We selected a bottle of 2009 Castilliero del Diablo, a Chilean Cabernet by Concha y Toro, a multi-level but quality producer. This was one of the higher priced bottles on their list, which featured wines starting at $12 and reaching as high as $40. We also ordered 2-500 ml bottles of mineral water, one for each of us.  Our server brought the wine, left it (unopened) on the table and went off to attend to other duties. Our “new” server” introduced himself as Jorge, and spoke English as perfectly as our initial server. He proceeded to open the wine, and poured a taste for me. It was lovely, and a perfect temperature, as well.

Lots of Delicious Pork

We browsed the menu and sipped our wine, both complex and delicious. The menu was massive, yet contained many items that were slightly repetitious offering the identical protein with a variety of sauces. They featured many delicious local side dishes and starters, which were more designed as sharing plates than individual dishes. I asked our server what he would recommend, and he replied that the restaurant was known for its quality of meat, local “langostinos” and of course, the Cuban staple, pork. We decided to share a starter that Jorge suggested, which was a stew of Fried Chick Peas, with bacon, sausage and ham. My guest selected the Mojo Marinated Lobster, while I chose the Roasted Pork Leg.

We were assured that our selections “would not be disappointing for us”, which is a nice way of saying that we’d like our meals!  Our starter arrived in short order, less than a half glass of wine later, and was certainly large enough for 2 to enjoy. I’m not certain how the “Fried” quality was incorporated into the dish, as it was clearly a stewed mixture, none-the-less, it was incredibly delicious! The unique flavors of the chorizo sausage, the smokiness of the bacon and the aromatic additions of onions, garlic and cumin complimented the tender, yet firm chick peas. It was so good!

As we used some of the complimentary bread to absorb every delicious drop of the sauce, another server arrived with our entrée courses. Talk about fast food! He positioned the plates carefully before each of us, removed the appetizer plate from the center of the table, pour us each a small amount of wine, then water, nodded his head and left. Perfect attentiveness, and amazing timing on the food service.

Take a walk through Old Havana after dinner

My guest’s lobster entrée featured large chunks of lobster, sautéed with peppers, onions and scallions and dressed in an aromatic mojo. The garlic and cumin aromas of the mojo were hypnotic. The dish was served with moros, short for Moros y Christianos…the local term for Black Beans and Rice, and fried banana slices, which were a lot like plantain chips, lightly salted and a bit sweeter. The lobster itself, was delicious. Tender yet firm in texture, and the colorful accents of the onions, peppers and scallions, added additional flavors to the dish. My entrée was served with the same sides (moros and fried bananas) and featured several huge, thick slices of roasted pork. It was topped with mojo marinated sautéed onions. It was massive in size and equally as delicious. However, most of the meat was less that piping hot, in fact some of the slices were on the cool side, possibly because the meat was either pre-sliced, or the roast wasn’t sitting under a heat lamp. The onions were hot, as were the moros, but it was still delicious! The meat was reminiscent of thick slices of roast turkey in texture and was fairly dry, moistened slightly by the mojo on the onions.

The flavors of both dishes were very good, while the portion size of the lobster was considerably smaller than the pork, which is understandable, based upon item cost, and the portion size of the pork was really far too much!  Interestingly, the flavors of the two mojos were noticeably different, I found more lime and perhaps a small amount of vinegar in the onions, while cumin, garlic and lime were the main flavors in the lobster. Suitably full, our plates and remaining utensils were cleared from the table, and almost immediately, Jorge returned offering dessert. We declined and asked for our bill, which he said he would put together for us. We finished our wine, and waited for his return. Reviewing the bill, we both chuckled at the minimal costs for such massive amounts of food and wine. It was amazingly inexpensive, to say the least! The bottle of wine was more expensive than all the food, and it was not that expensive!

Happy, pleasantly full and thrilled at the low cost of the dining experience we had enjoyed, we left Los Nardos exactly as we found it…a non-descript building on a busy main street, with no signage, but a tell-tale line awaiting their turn to enjoy a great meal at a very reasonable price!

Sublime Restaurant & Bar

1431 N. Federal Highway
Ft. Lauderdale, Florida 33304
954-615-1431
www.sublimerestaurant.com

Reviewed by: Hannah Sentenac

Food: Service: Sublime is a vegan cafe located in the heart of Fort Lauderdale, and it is a special place indeed. It is the vision of owner Nanci Alexander, a long time active leader in the animal rights field, who founded the Animal Rights Foundation of Florida (ARFF) in1989. 100% of the restaurant’s profits support animal welfare and vegan causes – a concept very near and dear to my heart.

Excellent Edamame Topped with Sesame Seeds and Hijiki Garnish

This background is all the more reason to embark on a dining adventure to enjoy socially conscious cuisine, as well as the support of a very worthy cause. Of course if you are a true vegetarian, you will be in Heaven! Our Editor in Chief Tom House, who is not a vegetarian, also visited at a later date and enjoyed Sublime immensely. He has contributed to my story as well. Read on!

The decor of this famous vegan eatery is elegant yet simplistic. It invokes a natural environment; exactly what the establishment is designed to celebrate. With green accents, a bubbling waterfall and tidy table settings, you’re lulled into a calming stupor in which to assess the variety of eating options before you.

Sublime Chopped Salad is so Fresh and Cold

As a vegetarian who loves food in general, a menu full of enticing options (every one of which I’m able to eat!), is practically miraculous. Such a situation is quite rare, as restaurants that are exclusively vegetarian  are few and far between in South Florida, or anywhere for that matter.

I sat with the menu in hand, overwhelmed by options that included everything from Sushi and Pot Stickers, to Reubens and Enchiladas. I agonized over the many choices, and frankly, was inclined to order one of everything. Luckily – there was one decision I didn’t need to make.

As a complimentary first course, Sublime serves up their signature item: pesto polenta triangles. They’re a wonderful light treat for any pesto enthusiast, and as the server placed it in front of me she said, “This is our alternative to serving bread.” Finally, my dining companion and I settled on the Broccomoli Dip as an appetizer. This unique hors d’oeuvre included a combination of garbanzo beans, broccoli and avocado. It was appropriately spicy and paired perfectly with warm flatbread and delightfully tangy marinated cucumbers. As an entree, I went with the Thai Pizza… a rich, flavorful combination of peanut sauce, scallions, carrots and tofu.

This Delicious Enchilada with Rich Flavors Served Steaming Hot

It was perfection on a pizza crust! The peanut sauce (of which I consider myself an aficionado) was the standout: sweet and thick with just a hint of spice. While I felt full after only one piece, I brought much of the pizza home and it heated up marvelously for lunch the following day.

I also had the pleasure of sampling the Vegetable Platter with blackened tofu, as well as the Veggie Reuben. The blackening treatment gave a surprisingly flavorful finish to the tofu, and the Reuben was tangy, sweet, rich and absolutely delicious. It is amazing what Sublime’s chefs can do with their myriad of meatless culinary creations.

During Tom’s visit, he enjoyed Organic Edamame, sprinkled white sesame seeds and bits of black hijiki. Of course these were served warm with the appropriate amount of sea salt. Tom also tried the Chopped Salad, commenting how perfectly it was stacked with the use of a timbale, and served wonderfully fresh and cold. One touch with your fork brings this delicious masterpiece tumbling down quickly, making it all the easier to devour. Next our voracious editor sampled the Enchilada, made with shredded gardein (http://en.wikipedia.org/wiki/Gardein), green peppers, brown rice, black beans, cheddar cheese and sour cream… This is a dish he’d return for!

This Spicy Rendition of a Chinese Classic is Amazing

As a lover of spicy food, Tom tells me he was crazy about Sublime’s Singapore Street Noodles! This is a combination of rice noodles, Asian vegetables, red pepper, water chestnuts, curry, cilantro, basil and chili Sriracha sauce! Somehow he managed to fit in a Sublime house specialty of Coconut Cake too…a tall, decadent white cake, topped with coconut butter crème icing. I found out later he took some things home in a doggie bag just like I did!

It’s hard to imagine anything on the menu being less than Sublime. The service, however, did leave a bit to be desired on our first visit, our waitress was somewhat aloof, and seemed a bit distracted most of the night. Our food was all outstanding, however, which helped to brighten the overall experience, regardless of our service experience. During Tom’s dining experience service was better overall, but he noted that the addition of food runners and busboys would improve tableside service from the servers who are expected to do a little too much of that part of the job.

This Giant Coconut Cake is Outstanding!

Another important note, for all potential patrons: upon entering the lavatory, prepare to be surprised. In such a classy restaurant, the last thing I expected to hear was a song advising me to wash my hands. It plays on an agonizingly long loop in the commode. I find it slightly insulting that they feel their clientele needs to be told to engage in proper hygiene…but alas, perhaps there are people who need the reminder.

But nonetheless, Sublime earned an exceptional rating with their surprisingly savory, creative and tantalizing menu options. Bravo to a brilliantly unique vegetarian eatery. Rarely does a restaurant’s name so appropriately characterize the experience at hand. Sublime is simply … sublime.
_________________________________________________________

Introducing Hannah Sentenac: Hannah has spent her adult life traveling extensively, exploring the culinary creations of the smallest towns, the biggest cities and everything in between. Born to a highly talented chef mother, her appreciation for fine food has evolved significantly throughout the years, resulting in a seasoned and discerning palate. These days she enjoys nothing more than tantalizing her taste buds with innovative eats (provided they’re meatless, of course). Hannah’s unique background includes vocations as disparate as writing for FOX News, waiting tables and campaigning to end the killing of homeless companion animals. She’ll now be using her way with words to offer a vegetarian viewpoint for the discerning readers of DinnerReviews.com©. You can #twEAT with Hannah on Twitter at: @hannahalexs

A Cocktail History from Old Havana

Story & Photos by: Senior Staff Writer Les Noteworthy

The Historic Floridita in Old Havana, Cuba

Long before the famous 6-toed cats took up residence in Ernest Hemmingway’s original house, now turned museum in Key West, Hemingway was a fixture in another city of the tropics; 90 miles further south, in Old Havana, Cuba. Legend reveals that Hemingway began his celebrated writing career as a journalist, travelling Europe and other interesting destinations, always returning to winter in Key West. At one point, after divorcing one of his many wives, he climbed into his yacht and headed south, winding up in Havana.

From 1932-1939 he lived at the Hotel Ambos Mundos (Both Worlds) in Old Havana, where he preferred renting a certain 5th floor room for $1.50 per night, as it provided him an excellent view of the Harbor and lovely cool breezes. This very spot is where he began writing the first few chapters of what would become the very famous “For Whom the Bell Tolls”, a novel based upon the Spanish Civil War, which he covered earlier as a journalist. With the royalties from this novel, he purchased a home on the outskirts of the city, where he wrote “Old Man and the Sea.” He was also known to saunter the narrow streets of Old Havana in search of the perfect cocktail. As legend has it, his favorites are now 2 of Cuba’s cocktail gifts to the world, the ever popular bartender’s nightmare, the Mojito, and the timeless Daiquiri.

The Daiquiri was historically a creation of Constante Vert, owner of and bartender at the original La Floridita, an upscale fish restaurant and bar, located at the corner of Calle Obispo and Monseratte, in Old Havana. Using a simple combination of crushed ice, lime juice and sugar, and a few spins in a relatively new invention at the time now known worldwide as the electric blender, this simple cocktail became a frappé, or what we now call a frozen drink. Hemy was somewhat of a stickler about his Daiquiri, finding the new concoctions either too sweet or too sour at most locations. At some point he wandered into La Floridita, where the bartender offered his version of the new classic, invented at that

This is where all the shaking goes down!

very bar. Apparently, the original recipe included a secret ingredient the others did not, which was a splash of Maraschino Liqueur and a hint of grapefruit juice. The difference was night and day. This Liqueur and grapefruit added not only a level of sweetness, but brought all the other ingredients into balance. Of course Hemy was suitably impressed, calling it “his daiquiri” and christening it the Floridita Daiquiri. Ernest began promoting the special concoction to all of his cronies in earnest, giving birth to a liquid legend.

La Floridita still stands at the corner of Obispo and Monseratte, although today it is mostly visited by occasional tourists, intent on sampling the famous creation for themselves. The original daiquiri is today intermingled with strawberry, mango and other variations on the theme, but is still the best anywhere. I watched as the cantinero gracefully splashed copious amounts of lime juice, rum, shaved ice and a “secret ingredient” into the seemingly never-emptying blenders along the inside of the long wooden bar. The décor was antique, certainly reminiscent of those days when Hemingway and his crew would commandeer the entire bar, telling war stories and sipping the legendary cocktails long into the night.

While a talented musical group played acoustic versions of many Cuban classics, the pale green “frappé” was poured into a martini glass and quickly placed before me to enjoy. Our cantinero continued creating more and more daiquiris without a break. A quick glance down the bar showed nothing but stemmed martini glasses, indicating the reproduction of Constante’s original recipe is clearly more popular now than ever before. And yes, it is delicious. Frosty cold, with bright lime flavors; sweet, tart and yet perfectly balanced, a great cocktail, in a great location!

While La Floridita credits itself as the Cradle of the Daiquiri, Cuba is also unquestionably the birthplace of the Mojito. Of course some establishments do it better than others. Hemingway discovered a tiny bar that produced what many locals called the best Mojito in Havana at the time, if not all of Cuba. Today it is perhaps the world’s most famous Mojito bar, and by many standards the birthplace of the Mojito Cocktail. La Bodeguita del Medio occupies a fairly non-descript spot in the middle of the block on Calle Empedrado, a narrow corridor connecting the waterfront and the plazas of Old Havana. Squeezing into the popular bar definitely takes some skill and persistence, as one cannot help but marvel at its smallness.

The Birth of the Daquiri Happened Here!

The restaurant dining rooms are accessed via a small corridor, but all of the cocktail action is in the front of the house. The Mojito is the drink of the house. Every minute, multiple rows of slender Collins glasses are rapidly filled with 2 scoops of sugar, a few ounces of fresh lime juice, and 2 sprigs of mint (stems and all) which are folded and stuffed into each glass. Muddler in hand, the bar tender moves from glass to glass, gently pressing the mint into the sugary lime juice mixture, dissolving the sugar and releasing the oils from the mint leaves. Havana Club white rum is added, then it’s all topped with a liberal amount of sparkling bottled water. Four ice cubes, and ONLY four ice cubes are added, then each drink is stirred with a long handled bar spoon, thoroughly mixing and raising the mint from the bottom of the glass. Finally the liquored legend is served to an eager customer.

I personally watched the barman make 12 of these cocktails in about two minutes. I would venture to say that it wasn’t his first day on the job. All while smiling and conversing in both Spanish and English to the patrons standing and seated at his tiny bar, effortlessly taking payment and making change. He was good! In came the next order for 8 Mojitos, followed by another 12, and the game started again. It was a sight to behold. Clearly, his secret to success is a copious supply of freshly squeezed lime juice, a huge container of sugar, and what appeared to be an endless supply of mint sprigs. As far as the actual drink was concerned, it was nice, light and everything that a good Mojito should be. It is not intended to be an exceptionally strong drink, rather more of an afternoon refresher.

The Mojito! Refreshing but can deliver a wicked hangover the next day!

To further promote his favorites cocktails to the world at large, Hemingway wrote, “My Mojito in La Bodeguita, My daiquiri in La Floridita!” This handwritten note stating exactly this is signed by Ernest, and still hangs on the wall at La Bodeguita, adding fuel to the promotional fire that has secured both of these establishments their place in cocktail history.  If you are ever in Havana, make time to visit these superb little establishments, each having earned a place in Cuban history, as well as introducing two of the most popular cocktails to the rest of the world. I believe that if they were good enough for Hemingway, they are definitely worth the time and a few pesos to give them both a try next time you are in Havana, Cuba.

_______________________________________________________________

At DinnerReviews.com you get More from Les! Les Noteworthy that is. Stay tuned for more stories from our Senior  Staff Writer and his culinary crusades throughout the Caribbean.