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Rosa Blanca Restaurant Review: Iron Chef Jose Garces continues his Latin American culinary explorations with this Cuban-style diner on the site of his former Chifa. The lively spot buzzes with activity all day: breakfast features traditional guava-filled pastries and egg dishes with pork belly or beef washed down with fruit smoothies or strong Cuban coffee, while lunch is all about the Cubano sanduche (or sandwich) piled with roast pork, smoked ham and Swiss cheese. At dinner, ropa vieja (shredded brisket), shrimp enchiladas and other "comidas" come with a choice of sides such as fried yucca, tostones (plantains) or black beans. Rotisserie-style chicken, rubbed with sour orange-achiote butter, is a bargain at $18. For drinks, you can order a classic mojito or daiquiri or try a flight of rums from a list of some five dozen types. Save room for the satisfying banana-chocolate twist on the classic tres leches cake.