NAME: Favela Cubana
ADDRESS: 543 LaGuardia Place
(Between Bleecker and West 3rd Streets)
New York, NY 10012
WEB SITE: www.favelacubana.com
TELEPHONE: (212) 777-6500
FAX: (212) 777-6501
HOURS: Lunch: 11:30 AM – 4:30 PM, Mon.-Fri.
($8.50 Prix Fixe or A La Carte)
Dinner: 4:30 PM – 12:00 Midnight, Sun.-Thurs.
4:30 PM – 1:00 AM, Fri.-Sat.
Brunch: 11:30 AM – 4:30 PM, Sat.-Sun.
Happy Hour: 5:00 PM – 7:00 PM, Mon.-Fri.
CUISINE: Brazilian/Cuban
(Executive chef Oscar Santana, formerly at
Soho Steak, Cercle Rouge, Provence, prepares
traditional Brazilian and Cuban dishes with a
contemporary, updated flair.)
PRICE RANGE: Lunch (entrees): $14.00 – $24.00
Dinner (entrees): $14.00 – $24.00
DRESS: Casual
RESERVATIONS: Recommended
SEATING CAPACITY: Dining Room: 65
Outdoor Cafe: 20
NUMBER OF ROOMS: 1
(Outdoor Cafe seats 20)
PARTY FACILITIES: Available upon request
(Entire dining room is frequently used for
private parties and special events.)
DESIGNER: Marco Britti
EXECUTIVE CHEF: Oscar Santana
OWNER: Marco Britti
___________________________________________________________________
The Outstanding Ropa Vieja, Pictured Below
FAVELA CUBANA: GREENWICH VILLAGE RESTAURANT CELEBRATES BRAZILIAN AND CUBAN CUISINE SIDE BY SIDE
Favela Cubana, the colorful, tropical Greenwich Village Brazilian/Cuban restaurant, showcases the classic dishes of Brazil and Cuba side by side (not fusion), the only such establishment in New York City. The restaurant, which opened in May 2009, is owned by restaurateur/musician Marco Britti.
Favela Cubana’s colorful, festive atmosphere recreates the ambiance of a Brazilian and Cuban themed setting. The restaurant features rustic mahogany tables and chairs, a long mahogany banquette, natural wood floors, Cuban fans, pink, yellow, and blue stucco walls, palm trees, mood lighting, and conga drums cleverly doubling as bar stools alongside a mahogany Cuban-inspired bar.
A charming outdoor café, enclosed by a bamboo fence, seats 20 people. It features banana trees, mahogany tables, and bamboo chairs to create a relaxing, tropical setting. It is open April through November.
Executive chef Oscar Santana’s seasonal menus showcase the traditional dishes of Brazil and Cuba refined and updated with a contemporary flair. The dishes are sophisticated yet simple and earthy. Chef Oscar Santana’s menu represents authentic Brazilian and Cuban cooking with his own personal imprint. Oscar focuses on the simple preparation of classics. It features Brazilian specialties such as a zesty Bacalhau (Sautéed Cod Fish with Black Olives, Mashed Potatoes, and Tomato Seed Vinaigrette), Camarao a Baiana (Sautéed Shrimp with Roasted Peppers, Onions, Tomatoes, Yellow Rice, and Coconut Milk Sauce), and a fabulous Frango Ipanema (Brazilian-Style Half Chicken with Passion Fruit Juice, Mashed Potatoes, Onions, and Herbs). It also features such Cuban classics as Ropa Vieja (Braised Beef with Olives, Onions, Peppers, Rice, and Beans), Arroz con Pollo (Cuban-Style Half Chicken with Rice and Beans), and the best Picadillo Habana (Ground Turkey, Onions, Peppers, Garlic, Cumin, Paprika, Olives, Rice, and Beans).imaginable. Oscar integrates traditional, cooking styles and traditions of Brazil and Cuba with contemporary ones. Personal favorites include all Ceviches, Empanadas (special of the day) and Filetillo del Che: NY’s best hanger steak. Desserts are surprisingly light and elegant. 
His menu is enhanced by a unique, creative selection of fresh seasonal ingredients and a wide selection of fresh seafood and meat dishes. His use of fresh fruits, seasonal vegetables as well as a variety of global flavors is the foundation of Favela Cubana’s culinary style.
Interestingly, Executive Chef Santana is a native of Mexico City, he learned to cook from his mother. Upon arrival in New York City in 1990, he became Executive Chef at Provence, the famed French bistro in Soho. He left in 1996 to become Executive Chef at Soho Steak, a French restaurant owned by Marco Britti’s cousin, Jean Claude Iacovelli. Later immigrating to Executive Chef position at Banania Café, a charming French bistro in Park Slope, Brooklyn.In 2006, he left to become Executive Chef at Cercle Rouge, a French brasserie in Manhattan. His style is pure, professional and laudable.
Restaurateur Marco Birtti is a native of Naples, Italy. He arrived in New York City in 1996 to study music and to work with his cousin at Soho Steak, a popular French restaurant in Manhattan. For eight years, he worked back and forth as a prominent drummer, touring with Marc Anthony and recording with Jennifer Lopez, while working all areas of Soho Steak. In 1999, he moved to Cuba for a year, where he continued to pursue his musical passion. In 2000, he moved to Brazil to further his musical interests. While living in both countries, he discovered a common philosophy. He found them to be festive and have similar approaches to their music, lifestyle, and cooking. In 2003, he opened Cubana Café, an intimate Cuban restaurant. Due to its success, Marco finally realized his dream to have a Brazilian/Cuban restaurant when he opened Favela Cubana in the Village in 2009, his first solo venture. He has succeeded. Favela Cubana is filled with fun, as well as great food and music.
Favela Cubana features a superior selection of Spanish and South American wines. The Spanish and South American wine list, created by Marco Britti, changes seasonally and is continually evolving. A select number of wines are available by the glass. In addition, there is a premier selection of aged rums, spirits, liquors, digestifs, dessert wines, imported beers, and a wide selection of specialty cocktails such as Orange Basil Mojito (Rum, Fresh-Squeezed Orange Juice, and Basil), Flavored Caipirinha (Kiwi, Passion Fruit, Strawberry, Blueberry (our favorite)), Rio de Janeiro (Cachaca, Malimu, Orange Juice, and a Splash of Grenadine), Mosquito (Grey Goose Pear Flavored, Lime Juice, and Mint), Strawberry Daiquiri, and Ginger Blush (Cabana Cachaca, Pineapple Juice, Fresh Giner, Simple Syrup, and Fresh Lime Juice).
Marco explains his philosophy of this Spanish and South American wine list: “Favela Cubana’s Spanish and South American wine list offers a select choice of regional Spanish and South American wines. I work closely with both small and large-estate vineyards to create a unique selection of wines to complement the menus. It is my belief that by removing an intimidating edge to the presentation, selection, and service of wine, my guests can relax, have fun, and become more familiar with an exciting choice of Spanish and South American wines. However, it’s equally important to have a unique selection of tropical cocktails.” Don’t miss the excellent selection of Latino beers, especially the ones from Peru. (Palma Louca and Xingu).
At Favela Cubana, the prices remain moderate. Lunch and Dinner entrees range from $10.00 for the Cubano (Roasted Pork, Sliced Ham, Swiss Cheese, Pickle, Chipotle Mayonnaise) up to $24.00 for Picanha na Chapa (Grilled Black Angus Dried Aged Sirloin Steak, Served with Mashed Potatoes and String Beans). The restaurant is open 5 days a week for lunch, seven nights a week for dinner, and weekend brunch.
Favela Cubana, with its Brazilian/Cuban menus created by Executive Chef Oscar Santana, superior Spanish and South American wine list created by Marco Britti, first-class cocktail list, casual tropical setting, personalized service, and family-style proprietorship, offers a unique dining experience for all to enjoy.
Favela Cubana is one of the most rewarding restaurants we have visited this year.
Note: Make sure you sample the delightfully complex hot Murupi pepper sauce (www.cladaservas.com.br). It is available only at Favela Cubana,
Copyright 2010 by Punch In International. All Rights Reserved
BAR: Full-service sit-down bar. The 16-foot long
custom-made L-shaped mahogany bar features
a select Spanish and South American wine
list. The barstools are real conga drums. A variety of
wines are available by the glass. In addition, a premier
selection of aged rums, spirits, liquors, digestifs, dessert
wines, imported beers, and specialty cocktails such as
Orange Basil Mojito (Rum, Fresh-Squeezed Orange
Juice, and Basil), Flavored Caipirinha (Kiwi, Passion
Fruit, Strawberry, Blueberry), Rio de Janeiro (Cachaca,
Malibu, Orange Juice, and a Splash of Grenadine),
Mosquito (Grey Goose Pear Flavored, Lime Juice, and
Mint), Strawberry Daiquiri, and Ginger Blush (Cabana
Cachaca, Pineapple Juice, Fresh Ginger, Simple Syrup,
and Fresh Lime Juice), are also available. The Breakfast,
Lunch, Dinner, and Brunch Menus are available at the bar.
ATMOSPHERE: Colorful, tropical ambiance combines a mixture of
Brazilian and Cuban influences. The stylish festive dining
room is enhanced by an 18-foot high ceiling, rustic
mahogany tables and chairs, a long mahogany banquette,
large color photos of Havana and Brazilian Carnivale,
pink, yellow, and blue stucco walls, wood floors,
Cuban fans, palm trees, simple hanging light fixtures,
and conga drums cleverly doubling as bar stools alongside
the mahogany Cuban-inspired bar to create a tropical
Brazilian and Cuban themed setting.
OUTDOOR CAFE: A charming outdoor café, enclosed by a bamboo
fence, seats 20 people. It features banana trees,
mahogany tables, and bamboo chairs to create a
relaxing, tropical setting. It is open April through
November
__________________________________________________________________
Marco Britti comments on opening Favela Cubana: “I am delighted to open my own restaurant after so many years in the business. However, I didn’t want to open a traditional Brazilian/Cuban restaurant either in terms of décor or menus. I designed a colorful, festive, rustic restaurant reminiscent of a home-style place in Brazil and Cuba. I work in the dining room and enjoy meeting new customers and greeting repeat guests. I want them to feel as though they were on a holiday in Brazil or Cuba in this family-style restaurant. I work closely with Oscar on the menus. We are always at the restaurant and enjoy being there. We love introducing our customers to updated Brazilian and Cuban classics.”
Oscar comments: “The cooking of Brazil and Cuba is sophisticated and flavorful yet simple and earthy. I grew up in Mexico yet lived many years in New York City so that many of my culinary roots are global in scope. However, when Marco approached me about being Executive Chef at Favela Cubana, I was inspired by the opportunity to focus on the cuisines of Brazil and Cuba. I didn’t want to combine the two since it was important to retain the authenticity of each one. However, I also enjoy creating new dishes inspired by other lesser known Brazilian and Cuban dishes. I work directly with the seafood and meat wholesale purveyors that I worked with in the past. My philosophy is to keep the flavors of the dish simple and let the ingredients shine. If you over-complicate the food, the flavors become muddled.”
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.Other Notes of Interest
Restaurateur/Wine Director Marco Britti oversees the areas of food, wine, service, and ambiance. He provides personalized, individual service and attention to all diners to ensure a memorable dining experience.
Marco explains: “At Favela Cubana, I have created a sophisticated yet comfortable, environment with friendly and attentive service – professional and unobtrusive yet warm and welcoming – treating each diner as an individual. I want my customers to come and relax as though they were in Brazil or Cuba. Most people like simplicity, consistency, and warm, comfortable surroundings. It is my pleasure providing this special hospitality which is a part of Brazil’s and Cuba’s cultural heritage.”
Marco concludes: “Favela Cubana, first and foremost, celebrates the union of fine Spanish and South American wines, tropical cocktails, Brazilian and Cuban dishes, personalized service, and a festive, colorful atmosphere. Although I have created a sophisticated dining experience at Favela Cubana, I want my customers to feel comfortable and enjoy themselves as though they were in an authentic Brazilian or Cuban restaurant. There is no attitude or pretense here.”
DIT CARDS: Cash only
The Walman Report 