Habana Libre

Aromas of garlic assault you at the door of Habana Libre, and they don’t stop there. Tostones (crispy plantains) and the fried yuca come with a garlic sauce so strong you’ll feel it in your pores the next day. But garlic’s not the only thing on offer here. Papas rellenas crack open to reveal silky potato, the fragile crust of the empanada de carne is buttery and flaky, and creamy pork croquetas outshine their fish and chicken counterparts. Go for the Cubano over the pan con lechon and get the camarones (shrimp) in the spicy “Cuban-Creole sauce.” And seriously, watch out for that garlic—or else you’ll have to cancel your romantic rendezvous.