Cuban Food and Latin Food Restaurants: Café Habana, Philadelphia, PA

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Jorge Castillo: Café Habana owner Juan Fernandez has done wonders with small spaces in this tiny gem on the west side of Center City in Philadelphia.

Glenn Lindgren: It's amazing to see the dishes they turn out here from a postage stamp-sized kitchen in the front of the house.

Jorge Castillo: The restaurant is nicely decorated in dark wooden columns and a huge bar that dominates one wall.

HOURS: Open for Dinner Tuesday to Sunday from 5:30 PM to 10:00 PM | Late Night: Friday, and Saturday: 11:30 PM to 2:00 AM | Brunch: Saturday & Sunday 11:00 AM to 3:00 PM

PRICES: Expensive

BAR: Full

DRESS: Business Casual

CARDS: Visa and Master Card Only

WEBSITE: cafehabana.com

Shrimp ceviche proves to be a refreshing palate clearer.

Glenn Lindgren: The lechón asado here is served in a unique fashion: they layer black beans into the bottom of a mold and then pack in the tender pulled pork on top, creating a small "birthday cake" effect that we have never seen before.

Raúl Musibay: The pork was good -- very tender -- although I'd like to see a little more flavor in the frijoles negros.

The lechón asado here is served in a unique fashion!

Masitas de puerco, small chunks of pork tenderloin marinated in mojo and pan seared.

Glenn Lindgren: The zarzuela de mariscos includes a generous helping of mussels, clams, squid, octopus, and shrimp. Of the entrees we sampled, this was the star.

Jorge Castillo: The seafood had an excellent flavor and the seasonings of the stock were just right.

Raúl Musibay: Dessert at Café Habana includes the usual suspects: flan and tres leches cake and a key lime pie.

Glenn Lindgren: The best choices here are the natilla, a typically Cuban pudding that the chef here tops with a fluffy meringue dusted with cinnamon; and the tocinillo del cielo, flan's lighter, less creamy cousin.

Raúl Musibay: They serve their tocinillo in crème Brûlée fashion with a layer of burnt sugar on top.

Glenn Lindgren: Café Habana is only open for dinner, although on the weekends they have an excellent brunch from 11:00 AM to 3:00 PM.

The plato surtido is a nicely sampling of Cuban favorites.

Jorge Castillo: The food here is authentic Cuban, but Fernandez has taken it decidedly upscale with a heavy emphasis on artistic presentation.

Glenn Lindgren: Everything we had here was good and beautifully plated. Portions tend to be small by Miami standards.

Jorge Castillo: For starters, they do make a great mojito here and it is sweet, sweet, sweet -- just the way God intended!

Raúl Musibay: None of those phony "dry mojitos" here!

Jorge Castillo: We began our meal with the plato surtido, which featured ham & chicken croquetas , a beef empanada and one filled with cheese that was especially tasty; a sliced Spanish chorizo , yuca frita, a papa rellena, maduros, and two tostones cups filled with beef and pork.

Raúl Musibay: The "surtido" was enough for three people, but for four it would be a stretch.

Glenn Lindgren: We wisely added a ceviche de camarones, tender shrimp in a spicy tomato-based sauce. After the surtido, it was a refreshing change of pace that cleared our palates and prepared us for the entrees to come.

Raúl Musibay: The masas de puerco fritas are small chunks of pork tenderloin, marinated in mojo and pan seared. The dish arrived with a nice Cuban tamal and sliced avocado.

The brother and sister team of Dennis Lindgren and Erin Lindgren (two of our field correspondents) enjoy a cocktail before dinner.

Sadly -- the lights are out and this place is boarded up.

CLOSED

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