PRESS REVIEWS
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Please click on the links below to read reviews
Toronto Star - Cuban-style roast pork with congri (black beans and rice) and cassava
fries. It was soon promoted to the regular menu and has become the
restaurant’s most popular dish. (Sept 10, 2011)
Yelp - Most restaurants make the Chimichurri in a food processor, turning it
into what most would say looked more like Pesto. This Chimichurri had
real body to it. It wasn't runny but rather sat like a firm condiment
across the meat. I later learned from Chef Quintanilla that he hand
chops the Chimichurri which explains the consistency. It also told me
volumes about the calibre of the food he sends out of the kitchen. (Jun 27, 2011)
Kalofagas.ca - Chef Quintanilla's food is prepared wih an infusion of fresh herbs, spices and delicious sofritos.A restaurant with a Cuban chef has to make a good Mojito, right? I wanted a second Mojito - good start! (Jun 11, 2011)
Tasting Toronto While being chic, it also felt like a family-friendly space too, and
they have a kids menu too which I'm sure parents appreciate.(June 11, 2011)
Julia Suppa (Jun 7, 2011)
Communal Table (Jun 7, 2011)
Dragon's Kitchen (Jun 6, 2011)
Food Junkie Chronicles (Jun 3, 2011)
Kitchenvixen.ca (Jun 1, 2011)
LifeStyle -
Host a Cuban Fiesta by Theresa Albert
Foodpages
Picknic.com
