Havana Harry's serves up hearty Cuban comfort food with a twist in a vibrant, family-friendly setting, where every dish is generous and packs flavor.
"It’s called vaca frita for a reason, we know, but hear us out. Have you tried it with chicken instead? That’s one way Havana Harry’s makes it, and it’s actually better than their beef version—it’s juicier, seasoned perfectly, and has a killer mojo. They also make a pork vaca frita. But if you’re one of those people who can’t make up their minds at the grocery store’s cereal aisle (we get it), on the fourteenth page of their sixteen-page menu, you’ll find the aptly named tres vaca fritas. It consists of pork, beef, and chicken vaca fritas neatly lined up—all on one plate. But if you had to pin the three against each other, chicken wins every time. " - virginia otazo
"A cuban sandwich with mozzarella is almost as dubious as one from Tampa. But Havana Harry’s in Coral Gables combines nutty Swiss with its stretchy Italian brother-in-law, mozzarella—and it actually works. This sandwich is bigger than your face and filled with layers of thick ham, chunks of juicy pork, and big pickle slices. But the best thing about it is the way the cheese runs down the sides from the pressure of the hot press. It ends up forming salty cheese crisps you can snap off and stuff right back in the sandwich for an extra crunch." - ryan pfeffer, virginia otazo, mariana trabanino
"A couple of refrigerated showcases filled with eats and treats welcome diners to this tropical haven. But for those who don't wish to grab and go, a vast and contemporary room lies beyond, furnished with tasteful artwork, a central bar, splashes of color and lush banquettes.The dominantly Latin menu flaunts all the classics, from tostones in various forms and flavors to guayaberos (fried plantains eclipsed with shredded pork, grilled onions and a guava-infused barbecue sauce). Mixed seafood with beans and yellow rice is ideal for groups, especially when you consider its ingredients—shrimp, clams, chicken, chorizo and peppers galore. Forget about your waistline for a moment and indulge in a sweet finale from their well-edited selection." - Michelin Inspector
"This 30-year-old Coral Gables spot is the Cheesecake Factory of Cuban-fusion restaurants. It's a reliable place with huge portions and a lot going on. The music is muffled by the crowd: families celebrating birthdays, tourists with strollers, and tanned boaters that stand out against the restaurant’s white walls. The sixteen-page menu covers a lot of ground. Entire sections are dedicated to tacos, ceviches, and tostones—reading it is like going through work emails after vacation. Not everything is a hit (like the watery frijoles) so it’s important to take your time. That way you won’t miss the chicken vaca frita that’s better than most beef versions. Or the Cuban sandwich with mozzarella and Swiss. It’s big, gooey, and the cheese spills onto the sides. Plus, you can also order a cheesecake for dessert—there are eight to choose from." - Virginia Otazo
"Since its establishment in 1995, Havana Harry’s has been known for its modern take on traditional Cuban cuisine. Guests can savor various dishes, including stuffed tostones, sandwiches, hearty mains, and Harry’s combination platters, such as the Havana trio, consisting of churrasco, lobster, and shrimp. Those with a sweet tooth won’t be able to resist the restaurant’s decadent desserts, such as the indulgent tres leches overload." - Stacy A. Moya
