A taste of next week's Cafe Review:
Rodriguez' ceviches were once seen as radical departures from the lime/onion/cilantro norm. Nowadays you're as likely to encounter a creamed herring ceviche with bagel croutons as you are a traditional rendition, but D-Rod remains the master of marinated raw fish (and credit to executive chef Luis Flores for orchestrating his concepts). Witness the tiradito of paper-thin snapper slicked with sour orange juice -- a sleek, tangy tarp for the ceviche confetti of conch, red pepper, tomato, and crispy fried onion threads.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
D. Rodriguez Cuba At Astor Hotel
956 Washington Ave.