He reportedly took real design and menu cues from Pastis in New York, and the restaurant sits just a block from another restaurant of his that regulars already knew before Miramar opened. At some point, classically trained French chef Roland Liccioni joined the kitchen and pushed the menu further toward its French side while keeping the Cuban accents intact — a rustic Cuban sandwich can share a menu with escargot and bouillabaisse here without it feeling like two different restaurants stitched together.
The candlelit room leans romantic rather than casual. Open daily, 11:30AM straight through to 10PM.
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