Home / Tag: Cuban
Wednesday, April 4, 2012
Cubanitas offers a bit of Latin-style elegance. conjuring leisure and a good cigar. And then there is the food—homey Cuban favorites such as ropa vieja, shredded flank in a Creole sauce and pollo asado, roasted chicken with garlic and lime...
Wednesday, Aug. 24, 2011

Milwaukee Street restaurant offers authentic Cuban fare

Cuban restaurants are not new to Milwaukee—past examples include Lazara's and Hemingway's Old Havana—but currently only one remains. Cubanitas, which opened eight years ago, is still going strong. Part of the Bianchini restaurant group that includes the Mexican restaurant...
Wednesday, April 13, 2011

City Dining Guide

The 2011 City Guide to Cuban cuisine.
Friday, April 9, 2010

Metro Milwaukee Dining Guide

Cubanitas offers a bit of Latin-style elegance—conjuring leisure and a good cigar. And then there is the food, homey Cuban favorites such as ropa vieja, shredded flank in a creole sauce; and pollo asado, roasted chicken with garlic and lime. Begin with an empanada or two and finish with a slice of key lime pie...
Wednesday, Jan. 28, 2009

Charro’s Latin fusion

Milwaukee Street is getting another makeover, and once again Omar Shaikh and Tom Wackman are responsible for the change. The duo also owns Kenadee’s and Carnevor, and last year opened Umami Moto (in the former Eve) as part of a growing empire of restaurants and lounges that exude coolness.
Thursday, April 24, 2008
Wedged into a busy strip of Downtown Milwaukee, Cubanitas led the way in exposing the city to the delicious cuisine of Cuba. Try the sandwiches served on distinct, flat Cuban bread, with fried yucca as a side dish.
Thursday, Jan. 17, 2008

Tonight @ the Haggerty Museum - 7:00 PM

The Haggerty Museum hosts a free 7 p.m. screening tonight of the 2003 documentary Los Zafiros: Music From the Edge of Time. Modeled after the hit 1999 documentary Buena Vista Social Club, this film follows another Cuban band with a long history, Los Zafiros, an early '60s doo-wop group that was one of the . . .

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