Photos, story by Lou Perri
Chef Couch proves to be a master creator of his selected entrees, including the signature plate, Seafood Paella, seen here, on a bed of Saffron long grain rice, features an assortment of mussels, clams, large shrimp, and a split Maine lobster tail. A roasted piquillo salad also comes with this delectable masterpiece. Baby octopus gives this dish another artistic touch.
The new summer specialties include a grilled artichoke heart, with salt cured tomatoes and feta cheese hidden within, and Guava BBQ Rib, a nice slice of St. Louis cut pork rib covered in a Guava BBQ sauce glaze, pickled pineapple squares, and sliced pickles. The summer masterpieces are created by the restaurant’s executive concept chef, Guillermo Pernot.
Also on the menu are new cuisine like Guava BBQ Ribs, Del Jardín Empanada or the Mar y Tierra Mixed Grill – a Cuban version of “surf and turf.”