Everyone needs a buddy: they give you someone to play video games with, make sure you don't get lost on field trips, and cause just enough trouble to be entertaining without the Powells doubting exactly who's In Charge. And they're also good at helping you open up a restaurant, like at Havana's.
Founded by two friends (a Cuban dude and a Virginia transplant obsessed with the other's food) Havana's puts out pan-Latin cuisine from a Cordon Bleu-trained Cuban chef, and's housed in what feels like a revamped gaucho clubhouse cum modern eatery, with rustic dark-stained pine and corrugated steel, four big flatscreens, and a granite bar -- even tougher on your teeth than Bit O' Honeys. Smaller plates include tamal en hoja (tamale wrapped in a corn husk), long winding links of grilled Argentine sausage, and tostones rellenos de camaron (green plantain stuffed with shrimp and creole sauce), as well as lunch sandwiches like a classic Cuban plus one with fresh dolphin, which won't last long at training camp, as Parcells does not tolerate no sassin'. Entrees include Latin seafood like lobster tail sauteed in house creole sauce, and a 2lb whole fresh snapper marinated and deep fried, meat eats like Vaca Frita (marinated shredded flank steak w/ garlic and onions), and a "Cuban Quesadilla" filled with marinated pulled pork, pico, and Mexican cheese -- previously associated with Rico Suave, although it turns out that dude's actually Ecuadorian.
When it comes to drankin', they've got a full bar, beers like Quilmes and Dos Equis, and pitchers of white or red sangria prepared with fresh fruit at the table, while for dessert there's tres leches, dulce de leche, and a flan recipe the Cuban owner's grandmother learned when she was 16, a couple years before the age Nicole Eggert decided to bless our days, and our nights...by being vaguely in charge of a beach.