Havana Harry's
Cuban restaurant · Coconut Grove ·
Hearty Cuban classics & fish with American twists, huge portions
Hearty Cuban classics & fish with American twists, huge portions
"A longtime Cuban restaurant that has temporarily closed after a failed inspection, it’s completing major interior upgrades—plumbing, kitchen improvements, and other facility enhancements—intended to ensure the highest standards of comfort, safety, and experience for guests and staff, with no reopening date announced." - Laine Doss
"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 works. It has layers of thick ham, chunks of juicy lechon, 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 forms these lacey cheese crisps you can snap off and stuff right back in the sandwich for an extra crunch." - ryan pfeffer, virginia otazo, mariana trabanino
"This is legitimately the biggest flan we’ve ever had. It’s not just giant in size, it’s also ridiculously heavy—in the best way possible. Each slice can feed four people. And you can choose from four different flavors: classic caramel, pumpkin, dulce de leche, and coconut. We like the one that’s piped with dulce de leche. The thought of serving a tiered version of this at a wedding has definitely crossed our minds." - virginia otazo, mariana trabanino
"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 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