The restaurant's part Cuban, part Spanish, but we find the line gets blurred and our criticism wanes the more sangria we drink. Follow suit and you’ll leave happy. If you’re into deep-fried, try the combo platter of crispy, meat-stuffed potato croquettes with plantains and a moist tamale. We also like the curiously pickle-less (but nonetheless delicious) Cuban sandwich, spicy shrimp creole and chicken milanesa, a simple breast livened up with salty sliced ham, gooey cheese and tomato sauce. If you’re looking to venture into the Spanish offerings, the vegetarian paella isn’t bad.