Have your plantains both ways at Havana Grill

Both green and ripe plantains are beautifully done at Havana Grill.
Photo: Erin Ryan

Restaurant Guide

8878 S. Eastern Ave., 932-9310.
Tuesday-Sunday, 11 a.m.-10 p.m. (till 4 a.m. Friday and Saturday).
Havana Grill

For most American palates, potato is the dominant starch. You can bake it, fry it, boil it, mash it and top it with everything from butter and salt to brown sugar and curry. But in Cuba, you’re more likely to eat your burger with a side of fruit. Plantain is a wonderfully versatile relative of banana commonly found in Caribbean cuisines, and Cuban chef Sergio Perez of Florida Café on the Strip and Havana Grill in Henderson understands how to showcase its impressive spectrum of flavors and textures. To experience that spectrum, combine the mariquitas and plátanos maduros ($4.95 each), or fried green plantains and caramelized ripe plantains. The green variety are crisp and light, the flavor somewhere between taro and potato. The ripe melt on the tongue with a sophisticated sweetness, like a rich baritone compared to banana’s piercing tenor. With a Saoco cocktail ($7.50) of rum, coconut water and lime, it’s a smorgasbord of simple, tropical pleasures.


Previous Discussion:

  • Clevelander Michael Symon’s beef brisket is smoked so the fattiest bits melt in your mouth, in strong contrast to the charred skin. Equally noteworthy is ...

  • Priced at just $3.50 (!), it’s a faithful and toothsome version of Vietnam’s national stacker—crispy baguettes stuffed with pork pâté, pork sausage and roast pork ...

  • The Wynn cafe offers breakfast all day, including green tea pancakes, stuffed French toast and a spicy chicken sausage and potato omelet, along with a ...

  • Get More Dining Stories
Top of Story