"Juicy chicken spun 50 abreast on a massive rotisserie, jerk-seasoned or Cuban-style; tender spare ribs doused in a smoky-sweet guava barbecue sauce; a thick meaty Cuban sammie with manchego served on crusty bread; housemade mango hot sauce with a finishing slap of habanero. As the jaunty, joke-cracking server piled dish after steaming dish onto my already crammed table, it became clear that Isla Vida was not just here to meet expectations, but to exceed them. From the crispy ribbon-shaped fries to the crackly blooms of churro sitting in a pool of chocolate, eating at Isla Vida was a just-about-perfect dining experience." - ByHilary Cadigan
