Jorge Castillo: Domenic Santana is one wild and crazy Cuban!

Glenn Lindgren: This is a guy who really knows how to party!

Raúl Musibay: His restaurant/club, the Hardgrove Cafe, is one swinging spot. Santana has a great love for both Cuban music and American rock and roll. He and his wife Mercedes and chef Rafael Valdespino have re-created the feeling of a big Cuban party.

Glenn Lindgren: All that's missing is a pig roasting in the corner!

Jorge Castillo: The Hardgrove isn't just a great place to enjoy Cuban food. It's a great party atmosphere that makes a night out more of an event.

Glenn Lindgren: The place is wildly decorated with metallic palm trees and a six-foot Statue of Liberty. Happy hour is big here and the place is noisy with conversation and laughter. NOT the place to go for one of those quite romantic dinners with that certain someone.

Raúl Musibay: This is a very fun place to eat.

Jorge Castillo: The food however, is a little more down to earth. The menu has a touch of American with the Cuban food -- you can get several versions of the hamburger here, but not a Cuban frita. They do turn out some of the more popular Cuban restaurant favorites.

Glenn Lindgren: If you are in the neighborhood early, try a breakfast. The tortilla Espanola is a traditional Spanish omelette.

Raúl Musibay: I love the bistec de palomilla encebollado, a thin palomilla-style steak smothered in onions. Very tasty.

Jorge Castillo: We heard that they did a very nice tasajo here, served with mashed boniato. However, it's not on the menu anymore and that's a pity.

Glenn Lindgren: They do serve a very nice rendition of arroz con pollo. They take the trouble to roast the peppers, instead of just sautéing them as most restaurants do. This gives the dish a nice, somewhat smoky flavor.

Jorge Castillo: They offer several variations with boneless chicken breast, grilled and served with lemon salsa or a very tasty wine and mushroom sauce.

Raúl Musibay: The chorizos a la parilla are a delicious appetizer. Whenever we grill outdoors in Miami, we like to roast a few chorizos -- its something to snack on while the main dish is still cooking. The frituras de bacalao are one of my personal favorites. The codfish is well seasoned and served hot and crispy in a light breaded coating.

Glenn Lindgren: All of the Cuban appetizers are reasonably priced and are tailored to the drinking crowd that gathers here most evenings. Try the papas rellena, empanadas, and the croquetas and you won't be disappointed.

Jorge Castillo: Desserts include a very good flan, arroz con leche, and maduritos ala NY Times (fried sweet plantain) served over ice cream.

Raúl Musibay: If you see pudín de pan de mama -- Mama's own bread pudding on the menu, be sure you order it. It's a very rich and satisfying dessert served warm. A great dish to eat before going out into a cold New Jersey winter's night!

We Show You How in Two Great Cuban cookbooks:

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