This meeting place for the movers and shakers of the Cuban exilio community is also a haven for lovers of fine Spanish regional cuisine. Strolling balladeers serenade amid brown brick, rough-hewn dark timbers, hanging smoked meats, ceramic plates, and oil still lifes: a bit of old España dropped on Calle Ocho. Try the dorada a la sal (sea bream baked in a crust of sea salt), langostinos al vega Sicilia (jumbo shrimp sautéed with butter and shallots), or one of the many paellas. The house features one of the largest lists of reserve Spanish wines in the United States. In the evening, there's live Latin music in the dining room and in the lounge.