This past Thursday evening, we were invited to the South Beach restaurant De Rodriguez Cuba on Ocean to sample the upscale Cuban cuisine of the “Godfather of Nuevo Latino Cuisine”, Chef Douglas Rodriguez. We decided upon the restaurant’s four-course tasting menu. It was like taking a luxurious ocean cruise with abundant visits to many extraordinary dishes.
Our voyage started with Rum-marinated Smoked Marlin Tacos and a Quartet of Ceviche, – Tuna Watermelon, Ecuadorian Shrimp Ceviche & Tostones, Mixed Seafood, and Snapper & Conch. The malenga-shelled tacos quickly disappeared, leaving us to address our hefty sampler. Each variation, a mound of uniquely marinated fresh-tasting seafood. Yet the Tuna Watermelon was our instant favorite. Meaty chunks of Tuna and Watermelon are bathed in the tart juice of the Japanese citrus, yuzu, and garnished with fresh Tarragon & Basil.
Moving on to the next course of tapas, we were presented with Kobe Meatballs, Cuban Sandwich Sticks, Foie Gras & Fig Empanada, and Crispy Shrimp Chicharron. We could have been happy to nibble on the Kobe Meatballs, covered in an exquisite Black Truffle Mushroom Sauce, all night. Then, we tried the Crispy Shrimp Chicharron! Pure decadence best describes this creamy cascade of rock shrimp coated in condensed milk and a spicy Aji amarillo glaze.
Our third adventure featured Sugar Cane Tuna, Crispy Cuban Pork Belly, and Vaca Frita Skirt Steak. My experience cutting and biting into the sugar cane-skewered tuna loin was akin to a great filet mignon, – buttery and meaty. Dry-rubbed with burnt onion, the Sugar Cane Tuna was served over creamy yuca mash, Catalan spinach and squid ink sauce. The deceptively plain-plated Crispy Cuban Pork Belly was moist and tender inside, and full of smoky flavor. Cinnamon completely elevated this Cuban tradition, Vaca Frita, from a comforting marinated beef dish to an amazing epicurean treat.
The journey ended with a bundle of rich desserts including – That’s Da Bomb, semi sweet chocolate mousse covered in toasted hazelnut finish and dark chocolate sauce beside dulce de leche ice cream, and Goat Cheese Flan, with Italian Amarena Cherries & Gelle.
You can add wine pairings for additional $45 per person to De Rodriguez Cuba’s tasting menus’ fixed price of $75 (pp). But, as my dinner companion doesn’t drink, I ordered myself a half bottle of Santa Margherita Pinot Grigio ($30). All items mentioned are offered individually on the menu.
De Rodriguez Cuba on Ocean is located at 101 Ocean Drive (next to the Hilton Bentley’s alcove hotel entrance) in Miami Beach’s South of Fifth (SoFi) neighborhood. For more information or to make a reservation, call (305) 672-6624.