Sopa Cabana

Bolero Bar & Grill

Smoked duck breast with tamarind-balsamic reduction, roasted rack of lamb with port cherry sauce, pan-seared Florida snapper with sweet plantain mash, and chicken breast over chorizo-cornbread stuffing also are offered as main courses. This last dish only makes the pallid paella that much more puzzling: They have the chicken and chorizo on hand! Speaking of chickens, when Fidel Castro visited the United Nations in 1960, he brought along his own live poultry for dinner. It has never been determined whether he was afraid of being poisoned by the United States Government or Perdue.

In pre-Castro Cuba sugar production was so vital to the island's economy that it was considered patriotic to consume it in large doses. While heaping teaspoon after teaspoon of sugar into their café cubanos, people would declare: "Dos para mí y tres para Cuba."("Two for me, three for Cuba.") Bolero's desserts are evidently prepared in this spirit -- they're sweet. They also share something else in common: vanilla. Spicy pineapple in Bacardi rum sauce and chocolate macadamia tart get served with vanilla ice cream; guava cheesecake and coconut flan are pooled with crème anglaise (all seven dollars).

At Bolero, the party the steals the show
Steve Satterwhite
At Bolero, the party the steals the show

Location Info

Map

Bolero Bar & Grill

661 Washington Ave.
Miami Beach, FL 33139

Category: Restaurant > Caribbean

Region: South Beach

Details

Open for dinner Tuesday through Sunday, 6:00 p.m. to midnight; bar opens 5:00 p.m. to 3:00 or 4:00 a.m.
661 Washington Ave, Miami Beach; 305-673-6516.

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Expectations play an important role in how we perceive places. You may feel let down if you head to Bolero expecting a great meal and a nice time, but if you go there to have a great time, and, if you're hungry, a nice meal, you won't be disappointed.

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