Padrino's Cuban Cuisine

Padrino's Cuban Cuisine Restaurant Review:

Waiters in guayaberas and waitresses in white ruffled blouses and floral skirts serve Cuban-Caribbean favorites made from the family recipes of Cuban immigrants Diosdado and Rosa Padrino and their son Mario, who opened their first Florida restaurant in 1976. Since Rosa's passing in 2002, culinary duties have descended to Nayade Padrino, Mario's wife and a culinary school grad. So don't be surprised at the lighter modern touches added to the menu---like arroz con pollo cooked "a la jardinière” (with broccoli and peas as well as the traditional peppers and onions); Cuban wraps and hefty meat sandwiches; and serious salads. Personally, we could happily make a whole meal of just the garlicky, bacon-studded, crispy-crusted croquetas de yuca. But you'll find all the Cuban classics here, like ropa vieja accompanied by traditional sides: black beans, white or yellow rice, fried sweet plantains (a must). We also recommend the generously seafood-packed paella. Room for dessert is easily and happily filled with tres leches. A classical guitarist strums Saturdays and Sundays.