2 minute read
Havana Nights
"There is too much garlic,” said no one ever. This remains the case for Cubaneo’s “cohoyu” garlic sauce: there is no sauce that I have fangirled over more than this one. It pairs perfectly with everything on the plato mixto of pork, beans, sweet roasted plantains, fried yuca, and salad with avocado and delicious guava vinaigrette before me. As I garnish my fork in the sixteen-hour roasted pork and dip it into the cohoyu sauce, I feel as though I am in Cuba. And I never want to leave.
Tasting Cubaneo’s California inspired Cuban food brought flavors to me I didn’t even know existed. Jessie, the owner, and Julian, the chef whose father is from Cuba, of Barbareño partnered with Brandon and Misty, the husband and wife duo behind Test Pilot and The Good Lion, to bring Cubaneo and Shaker Mill respectively to the lower State Street space. This tropical pair is open until 1 a.m. daily.
I can tell Brandon and Misty have a passion for anything that makes them feel as though they are on a constant vacation. As soon as I taste their famous piña colada, I am taken back to the year I spent in Hawaii—a reminder of a carefree and effortless lifestyle. They tell me there are coffee beans crushed up in the drink, and I notice the perfect touch of a slight pick-me-up.
Cubano Sandwich House Old Fashioned
Piña Colada
Arroz Con Pollo Plato Pastelito Salad with Shrimp
Number One Sandwich Porto Guava Cocktail
No details were missed when creating the tropical ambiance, island grub, and refreshing drinks of Cubaneo and Shaker Mill. The bright colors, unique patterns, and luscious plants flowing down from the ceiling make me feel as if I walked into a jungle where every cocktail, sandwich, and flavorful plate complement each other in an exotic way. Next time I need a tropical vacation, Cubaneo and Shaker Mill are the top destinations on my list. *
cubaneosb.com | shakermillsb.com
Photographed by Silas Fallstich | Written by Katy Rupp
