happiest hour: The Cuban

RER 4.20.15

They were spontaneous for his birthday. It was a Monday and they decided they would not be quiet. They would step out of the box and sit at the bar.

This time the dark red walls of The Cuban were not suffocating and the low hanging lights felt brighter. Even the bar felt welcoming and open, not just high stools and slick counters. It was different. Better. They were celebrating a birthday.

They were ready to take on the menu. Both menus.

Their happiest hour involved a rainbow of mojitos and caipirinhas: blush with guava, golden with passion fruit, electric with apples and winter white with coconut. Each was distinct and flavorful, and strong enough to keep her giggling.

But the bites held an intensity of feelings and flavors, satiating hungry eyes and insides. Fatty and delightful pork pieces blending with slinky onions and garlic green mojo were hardly forgotten in the tumult of their mirth.

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Warm moments of sticky sweet plantains wrapped with thin salty bacon and showered with farmer’s cheese made them tongue-tied, when their mouths knew no bounds.  

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Mussels and chorizo sinking in wet broth and encaged by soft aioli-drizzled and smoky paprika-dusted fries made messes like wet kisses.

RER 4.20.15

They gulped down the drinks and the atmosphere, laughed too loudly, and showed their affection, through delicious bites and wide smiles. Of course they did, because it was his birthday...

RER

4.20.15

RER 4.20.15

third time's the CHARM : Hard Grove Cafe

RER 7.6.13

We took another go at the Cuban restaurant, Hard Grove Café in Jersey City for a date over this heatwave weekend. This time it was early, we were not desperately hungry, and it was hot. Last time, was a second chance (take a peek at what I had to say) and my first adult adventure there is recorded on yelp. This time was most comfortable. It was not crowded or loud, but it was just right. We could talk over the Spanish music, and we could hear isolated conversations of other guests, but it was nothing we could not handle.

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We ordered two drinks: One, a beautifully colorful and sweet mango mojito, decorated with a lovely pale stalk of sugar cane. Two, a less interesting looking coconut rum infused lemonade, garnished with only a wedge of lime.

RER 7.6.13

For an appetizer, we stuck to what we loved, the codfish cake fritters. They are crunchy, fatty, salty and fishy, all in a good way. The cakes are absolutely delicious with a dousing of fresh lemon juice and a tiny tiny bit of tartar sauce. For some reason this time the fritters were even better than I remember. A great start.

RER 7.6.13

Because of my indecision, the server helped me chose my dinner, and we landed on the “catch of the day,” which that day was tilapia. I opted for the fish lightly breaded and baked with onions and peppers; the server said this was best, only it wasn’t. It had no flavor whatsoever, the fish was just white, flaky fish with no feeling or love. The peppers and onions were salty and buttery, but not even enough to compensate for the lack luster fish. Good thing the rice and beans had some life (and my boyfriend is a doll and switched plates with me).

RER 7.6.13

He ordered the mofongo with pork pieces. We have had mofongo before, and pork pieces as well, but somehow that night at Hard Grove, we got the best of both worlds. The display was mildly difficult; the smashed seasoned plantains came in a towering wooden vessel, pilón, while the tender pork bites with sharp white onion came in another little pot. There was not even enough room on the plate to mix the two and combine the flavors before putting it in our mouths. Both were delicious and flavorful, trying to make up for the lost tilapia. The pork was juicy and fatty, drenched in juices with a little tang. And the mofongo was garlicky and chunky, creating a starchy counter to the fatty meat.

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Even though this was a better experience—the food was better, the environment was better—I still feel like Hard Grove was lagging. The service was a little slow, but nice. They took forever to clear off our dirty dishes, which is a pet peeve of mine. But our server was really nice, answering all our questions and making inquiries about drinks. Overall, it is much better to go to Hard Grove earlier in the evening, especially on the weekends if you are looking to eat and not to party. I have a feeling I will be back there again...

RER

7.8.13

RER 7.6.13

drink2that: gin MOJITOS

RER 6.22.13

Summer is officially here and we are swimming in the middle of a heat wave. It is totally hot hot hot outside, and there is nothing better to help cool off than a refreshing drink. This weekend, we opted for gin mojitos— minty, sweet, tart and tangy, smooth, and we mustn’t forget, cold.

RER 6.22.13

RER 6.22.13

Earlier that day or the day before, my mother had plucked a few sprigs of mint, and placed them in a jelly jar with just a little water at its base to preserve her crop. Once picked, the race is on to use the herb before it gets too wilty and sad. So of course, we think of drinks. Mint adds freshness to most everything. Just think of that cool feeling you have just after you brush your teeth. And when it is super hot, all you want is that feeling. 

RER 6.22.13

My mom decided on gin mojitos combining more than one summer staple. Another indicator of summer at our house, other than plentiful lemonade, homemade iced tea, heaping potato salad and super strawberry shortcake, is the giant bottle of Tanqueray frosty in the freezer. And on Saturday we pulled out the green bottle and put it to use. We used a combination of recipes and improvisation to create our refreshing drinks, but essentially it was:

RER 6.22.13

1/2 lime (quartered)

1 to 2 tablespoons of simple syrup

2 to 4 ounces of Tanqueray Gin (depending on desired strength)

8 to 10 mint leaves

Ice

Seltzer or club soda to cover and fill glass

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RER 6.22.13

First place 2 wedges of lime in preferred glass along with half of your mint leaves. Muddle to release lime juice and mint oil.

Add in simple syrup, the rest of your lime and mint leaves, and muddle again.

Put ice in your glass and then pour your desired amount of gin over the ice.

Fill with plain seltzer and garnish with mint.

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These were delicious, refreshing, light and cold. I really love the mixture of the tart and tangy lime and the smooth and cool mint, and the bold gin becomes milder with the other strong flavors. Unfortunately, our deck is currently under construction, but once that bad boy is finished, I see many summer afternoons out there accompanied by these gin mojitos.

 RER

6.24.13 

RER 6.22.13