Yelp Review by Joe D.
June 17, 2010
Virginia Beach, VA
I had the opportunity recently to sample Havana’s new menu by Chef Paul Holbrook at the Red Mill location with fellow Yelper’s Naoma D. and Alison C. and I’m so glad I didn’t pass it up. Our tasting covered all aspects of the menu salads, appetizers, entree’s and deserts. Here’s what we tried.
Margarita Ceaser – The dressing changes this from an ordinary salad to a one with some zip.
Serrano Ham & Manchego Croquesttes – I dare say one of my favorite appetizers of all time. I could become totally addicted to these. They taste absolutely wonderful.
Caribbean Conch Fritters – I thought these were kind of plain. I can’t put my finger on it.
Sugar Cane Skewered Shrimp – Another WOW moment. These shrimp were excellent and coated in a pineapple salsa.
Ropa Vieja – This was a beef stew served in a tomato broth with peppers. This was good, but IMOP another item that needs a little more “ump” to kick it into gear.
Cumin & Pumpkin Seed Encrusted Grouper – One a scale of 1-5 I want to give the Grouper a 5. I really do, but it’s just not quite there. Definitely a 4.5. The presentation and texture of the fish is outstanding. It’s a great piece of fish. However there’s one tiny little thing missing that keeps it from going straight over the top. Maybe some citrus…
Guava Barbecued Baby Back Ribs – You know how you go to a rib place and they say the meat falls right off the bone, and then it doesn’t. NOT HERE. These ribs were unbelievable The meat was very lean yet juicy and covered with guava BBQ sauce. They also come with tobacco onion rings and an apple jicama cole slaw. They were hands down the hit of the evening. If you like ribs you have got to try them at Havana.
Last but not least was the desert called Banana Dolce. It consisted of several scoops if vanilla ice cream with caramelized banana sections…covered in a rum and then set on fire! Wow!!! I’m not much of a desert eater but I went back for seconds on this one. Awesome!
It’s such a pleasure to go to a restaurant where you can tell everyone involved from the kitchen to the floor staff cares. I want to thank Keith Berger and his entire staff for the first class visit and I’m looking forward to coming back very soon.
