Food and Drink
salmon ceviche avocado roll
ropa vieja
picadillo
Guacamole
del Barrio
crispy skin
salmon
Havana on the Hudson
F
WRITTEN BY JOYCE VENEZIA SUSS PHOTOGRAPHY BY TAV JINIVIZIAN
eaturing live entertainment
plantains. In contrast, try the salmon
on Thursday, Friday and
ceviche avocado roll. The salmon is
Saturday evenings, a
cured with aji amarillo, red onions and
breathtaking view of the
cilantro, then beautifully topped with a
New York skyline from
fan of sliced avocado and sprinkled with
floor-to-ceiling windows
salmon caviar.
and a spacious patio, and crystal
Crispy skin salmon is an entree
chandeliers and twinkling lights that
highlight. Salmon is pan-seared until the
reflect on the Hudson River, Son Cubano
skin is lightly charred but the fish still
presents delicious Cuban
succulent, circled with rings of
cuisine in a lively, scenic and
sweet and tangy mustard
• MOST ENTREES
glittery atmosphere.
mango sauce. The fish is set
OVER $20
• FULL BAR
The restaurant is a complete
atop scalloped potatoes, with a
• OPEN 7 DAYS
sensory package of food, fun
medley of roasted beets and
• ALFRESCO DINING
and a fabulous setting. Even on
spicy chorizo.
• BRUNCH SERVED
• DANCING
a Tuesday evening, we
It’s easy to see why
• ENTERTAINMENT
marveled at the packed house.
ropa vieja is a house
• HANDICAPPED
And despite the crowd, we had
favorite. The flank
ACCESSIBLE
• TAKE OUT
attentive servers, all wearing
steak is braised and
• VALET PARKING
traditional guayabera dress
then simmered in a
shirts, who were happy to
Cuban criollo sauce
answer questions about the menu.
until it becomes meltingly
We started with savory picadillo, a
tender. It is charmingly
Cuban classic transformed into little balls
served in a small
of ground beef sautéed with onions,
cast-iron footed pot,
garlic and peppers, then rolled in sweet
with white rice and
94
FALL 2015 (201) GOLD COAST
West New York
SON CUBANO
40-4 RIVERWALK PLACE
(201) 399-2020
sweet plantains to counter its richness.
Son Cubano has two bars, with a
variety of mojitos especially popular
among guests. Drinks go well with
Guacamole del Barrio, avocados mixed
with grilled pineapple, mango, red onion,
jalapeño and cilantro, and served with
crispy plantain chips.
Be sure to save room for dessert.
We tried the Flan Del Dia, its creamy
richness nicely cut by a fruit glaze. And
we especially enjoyed the cinnamon
churros, served on a paper blotter
printed to look like a vintage
newspaper. They came with ramekins
of chocolate and dulce de leche
dipping sauces for a dose of
extra decadence. ◆
Head chef Alex Diaz