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Cuba Libre Restaurant & Rum Bar Restaurant Review: Though the décor is a facade of reconstructed balconies, terra cotta-tiled rooftops and mysterious doorways, the food concept by consulting chef Guillermo Pernot, introducing Spanish and Nuevo Latino specialties such as paella, is quite authentic. Included in the mix are Cuban specialties such as lechon asado, slow-roasted marinated pork with sour orange mojo; papas rellenos (fried meat croquette); ropa vieja (shredded brisket stew); and skirt steak. Even the tres leches cake is well executed. A $39.95 tasting menu is a good deal, offering 15 tastes of “the forbidden island,” --- well-sized portions that hit on all the menu highlights, from the guava barbecue rib to the sugar cane skewered shrimp and vanilla flan. Hang out late on weekends and take in the Ricky Ricardo-style floor show.