De Rodriguez Cuba, Miami Beach

When in Miami’s South Beach, most folks head to South Point to either lounge on a daybed on the manicured sands of Nikki Beach and groove to the latest house music or to catch the sunset on Biscayne Bay over beers at Smith & Wollensky – both awesome experiences. But guess what? There’s a new destination here that’s catching the mouths of the hungry descending upon the famously fickle resort destination.  It’s called De Rodriguez Cuba and it’s named after Doug Rodriguez, a man whose name is synonymous with the epicurean scene in South Florida.

De Rodriguez Cuba is in the beautiful Hilton Bentley Beach Club, where seconds after entering you’re transported back to old world Havana and its exciting nightlife.  The resident D.J. is pumping it up and the staff gets you right in the mood to party.  Dressed in black jackets with big silver buttons and Cuban style hats, they’re ready to bring you a handcrafted cocktail.  On the menu are no less than six different Mojitos to experience.  If rum is not your poison of choice, try a Gin con Limona – Hendrick’s Gin, with pressed lemons and Amarena black cherries, or a Passion Picosa – El Jimador Blanco tequila, fresh jalapenos, passion fruit puree, agave nectar and lime juice. You can’t miss with either of these.

Chef Douglas Rodriguez made a name for himself with ceviche, which he brought to the Manhattan mainstream in 1994 when he co-owned and worked at the enormously successful Patria in New York City, then at Chicama after that. He had honed his culinary skills at Johnson and Wales in Providence RI, before going on to open restaurants in New York, Philadelphia and Arizona.  Dubbed the Godfather of Nuevo Latino Cuisine, he is universally credited with changing the image of Latino food in America. His Cuban roots and his return to Miami, where he was raised, resulted in OLA in 2004, a Cuban cevicheria, and now De Rodriquez Cuba. He is the author of several books on Latino cuisine including “The Great Ceviche Book”. De Rodriguez Cuba serves refined Cuban cuisine family style, using local ingredients.  It’s like being whisked away to Cuba and having a meal with a friend’s family, except a bit more sophisticated.  Chill and let the experience guide your senses.

Cerviche, a dish originating from both Peru and Ecuador, is a must as this is the chef’s specialty.  Each type is slightly different in preparation and both styles can be experienced here. The menu features seven different ceviches including salmon marinated in soy, ginger and yuzu; shrimp marinated with tomato, lime, orange and chipotle; tuna with kumquat, yuzu, Thai basil, tarragon and compressed watermelon; and a mixed seafood with calamari, octopus, mussels and conch.  I know it’s tough to decide so why not get a tasting of four?

Beyond ceviche the menu is rich in Latin spirit.  Assorted tapas and appetizers include chicken empanadas, Serrano ham croquettas and Pan Con Bisteca, soft braised short ribs in a crunchy crust with a smoked tomato sauce.  We really fell for the Smoked Marlin Tacos, the fish marinated in rum and served in a crispy shell. Main dishes run the gamut from Classic Cuban entrées and Churrasco (grilled meats) to a large selection of fish.  Some memorable inclusions are a Crispy Cuban Pork Belly served with Cuban oregano mojo (sauce) and sweet peppers, Vaca Frita Skirt Steak with Heirloom tomatoes and the Rabo en Lata, a boneless oxtail, with tomatoes and capers in a spicy wine sauce.  In the fish department there’s a skewered Sugar Cane Tuna with creamy quinoa and Catalan spinach in a squid ink sauce, Whole Snapper with a brown butter mojo and tostones (sliced plantains fried twice, salted and served with cheese, a dipping sauce or a pickled pepper mixture) and Paella Valencia with saffron rice, clams, mussels, shrimp, calamari, chicken and lobster chorizo.  If you’re in a large party of 25 to 50 you can order La Caja Chira, the traditional Cuban feast which consists of a whole roasted pig served with black beans and rice, sweet plantains, tostones, three Mojo tomatoes (a red grape type), oregano, pineapple and a pickled chayote salad.  Now that’s a Cuban party!

For dessert, try the Chef’s cobbler a la mode, ”Da Bomb” with chocolate mousse and toasted hazelnut or a Goat Cheese Flan, a new take on the traditional recipe with a guava gelle.  Talk about a sweet ending!  All you’ll need is the warm whooshing waters of the Atlantic lapping at your ankles afterward and the adjacent beach at DeRodriguez Cuba is open until 10 pm.

De Rodriguez is shaking up South Point with an exciting menu and a tropical Cuban experience that’s unique in Miami Beach.  Thanks to Chef Douglas, SoBe now has a new momentous landmark.