#SCBDReview: Brazilian & Cuban Collide [email protected]



Cuban Collide

If you are looking for a place to grab a bite in the West Village and into exploring a different cuisine I highly recommend Favela Cubana. Favela Cubana serves up Cuban and Brazilian food, and it is hidden on the border of West Village and Greenwich Village. It’s perfect for an intimate gathering or celebration with a few friends. The cocktail of choice I decided to pair with dinner was a mojito which was perfectly portioned and delish! It held me over through our appetizers and dinner. Every dish we had was delicious. I loved the ceviche appetizer, it was perfectly cooked. Also the other tapas we had were great starters like empanadas, guacamole, and more! I’d even come back to just have tapas and cocktails for happy hour. Our entrees were great! I even took leftovers home because it was so delish. I had the Guacho Steak which is hangar steak, Cachaca glazed potatoes, chimichurri, and asparagus. We finished our meal off with flan and coffees which did not disappoint. See what Sarah thought of it it below.

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Favela Cubana pleasantly surprised me, as I do not eat Cuban or Brazilian very often. This small little gem of a restaurant tucked away in the Village had an intimate community feel to it. The bar fully committed to the theme by replacing the bar stools for bongo drums. As a lover of tequila I decided to try the Santa Clara, a very refreshing drink reminding me of a blend of a mojito and a margarita. Moving onto Entrees I decided on the Camarao a Baiana, pan-seared shrimp with bell peppers, tomatoes and yellow rice in coconut milk. The shrimp and rice were a little sweet so that the dish was filling yet not heavy. This was a perfect compliment to my light refreshing Santa Clara, satisfying my hunger but leaving room for dessert of course. The coconut flan was the perfect ending to a delicious meal. Creamy and savory, the flan was the perfect after dinner sweet without over doing it with sugar. I would have to give two thumbs up after eating here. – Sarah Gibney

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