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Havana Restaurant Review: Havana presents an unexpected dining change of pace from the heavily touristed seafood spots in tony Bar Harbor, and it's a welcome one. Owners Michael Boland and Deirdre Swords filled their Cuban-inspired restaurant with twinkling lights, rustic rattan and colorful textiles. Local ingredients gain pizzazz with a touch of Latin flavors. Start with a mojito and the pan-seared crab cakes with jícama slaw or the quirky mixed grill "asado" with pickled eggs, provoleta, grilled bread, chorizo, beef skewers with chimichurri, lamb sausage and seasonal grilled vegetables. That might be all you need for an evening of grazing and sipping. Larger dishes include a roasted half rack of lamb with a mustard and oregano rub and a kicky blueberry rum sauce, and cast iron-seared scallops with quinoa tabbouleh. For dessert, try a Maine tradition with a Havana twist: Maine potatoes, sugar and coconut milk with a corn flake crust, fried and served with Mexican chocolate sauce.