Description: You just know your going to have a great experience when your hostess greets you with a smile and chats all the way to your table about the gorgeous weather. We came here purely by accident even if it was across the street from our hotel. The last time I was up here to visit the national Archives we ate at a very good place called Grassfields. I called them and they had a 45 minute wait so I called Naked Fish. No wait, no problem.
We had no idea exactly what to expect except the obvious that there would be seafood on the menu. Guess what? There is but its a Cuban Restaurant. What a wonderful suprise!
If you have read any of my other journals you can guess that somehow Al will find a steak and of course he did. A wonderful Cuban Sirloin marinated and served with Chimichuri sauce. Chimichuri is from my best estimation by tasting it a vinegar based shallot sauce. Not at all spicy. This was served with your choice of two accompaniments. Al chose garlic mashed potatos and sauteed mushrooms and red onion. Portions were generous and presentation was beautiful.
I had Myers Rum marinated sirloin tips served on a bed of saffron rice and sauteed spinich. For my accompaniments I chose grilled string beans and grilled asparagus. The grilled vegetables were wonderful, the asparagus young and tender, the green beans just the right texture. The tips were good but I couldn't taste any rum. But then maybe my tasted buds were dulled from my wonderful Havana Colada. This is in the Pina Colada family but mango is the main flavor. It was sinfull, served up in a prettty glass with the rim dipped in coconut. Shear heaven.
But the best is yet to come. Dessert. Let me explain, I checked out the dessert menu before our meal started , thats why we didn't have an appetizer. I needed room for the vanilla-orange creme brulee with strawberry colis. I can't even begin to tell you how scrumtuous this was. Creamy, crackly and the strawberries divine. A truely great dessert. Believe it or not Al's Cuban bread pudding with butterscotch sauce was even better. It was formed in a mold, so it was beautiful and loaded with raisins and rum flavor. The butterscotch sauce was to die for, creamy and rich with a burnt butter flavor.
The atmosphere here is very Cuba. There was Cuban music playing in the background and you expected Ricky Ricardo to start singing Babaloo at any moment. The lighting was low, romantic and relaxed.
Our waitress Jane was perfect. She was able to describe anything we asked her in detail. Her service was efficent but never intrusive. The timing of the food was perfect. And least I forget , the breadbasket has anise flavored rolls with raisins. What could be more perfect?
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