Considering Cubans chicharron habits, its a miracle the pork belly-obsessed gastropub trend hadnt explored this cuisine angle, that is until chef Alberto Cabreras Bread and Butter came along. He reinvents classic Cuban dishes from your grandmothers neighborhood cafeteria with modern flair and fresh ingredients. Lunch focuses on frita burgers of beef and chorizo patties; completas featuring daily meats and sides, and crippling combos like midnight sandwiches and chocolate shakes stuffed with churros and whipped cream. Tapas-driven dinner is more adventurous. Plantains wrapped in house-cured bacon and drizzled with five-spice syrup stride sweet and savory, while a bowl of tamale corn, smoked oxtail and a fried egg warms the heart.
- 2330 Salzedo Street,tel:305.484.6743
- breadandbuttercounter.com
HAUTE HAVANA Considering Cubans chicharron habits, its a miracle the pork belly-obsessed gastropub trend hadnt explored this cuisine angle, that is until chef Alberto Cabreras Bread and Butter came along. He reinvents classic Cuban dishes from your grandmothers neighborhood cafeteria with modern flair and fresh ingredients. Lunch focuses on frita burgers of beef and chorizo patties; completas featuring daily meats and sides, and crippling combos like midnight sandwiches and chocolate shakes stuffed with churros and whipped cream. Tapas-driven dinner is more adventurous. Plantains wrapped in house-cured bacon and drizzled with five-spice syrup stride sweet and savory, while a bowl of tamale corn, smoked oxtail and a fried egg warms the heart.
2330 Salzedo Street,305.484.6743,breadandbuttercounter.comHAUTE HAVANA Considering Cubans chicharron habits, its a miracle the pork belly-obsessed gastropub trend hadnt explored this cuisine angle, that is until chef Alberto Cabreras Bread and Butter came along. He reinvents classic Cuban dishes from your grandmothers neighborhood cafeteria with modern flair and fresh ingredients. Lunch focuses on frita burgers of beef and chorizo patties; completas featuring daily meats and sides, and crippling combos like midnight sandwiches and chocolate shakes stuffed with churros and whipped cream. Tapas-driven dinner is more adventurous. Plantains wrapped in house-cured bacon and drizzled with five-spice syrup stride sweet and savory, while a bowl of tamale corn, smoked oxtail and a fried egg warms the heart.
2330 Salzedo Street,305.484.6743,breadandbuttercounter.comHAUTE HAVANA Considering Cubans chicharron habits, its a miracle the pork belly-obsessed gastropub trend hadnt explored this cuisine angle, that is until chef Alberto Cabreras Bread and Butter came along. He reinvents classic Cuban dishes from your grandmothers neighborhood cafeteria with modern flair and fresh ingredients. Lunch focuses on frita burgers of beef and chorizo patties; completas featuring daily meats and sides, and crippling combos like midnight sandwiches and chocolate shakes stuffed with churros and whipped cream. Tapas-driven dinner is more adventurous. Plantains wrapped in house-cured bacon and drizzled with five-spice syrup stride sweet and savory, while a bowl of tamale corn, smoked oxtail and a fried egg warms the heart.
2330 Salzedo Street,305.484.6743,breadandbuttercounter.com
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