Ryan Sutton

"The ropa vieja easily ranks as one of the city’s best. The skirt steak absorbs the aromas and sugars of the vegetables with which it’s braised: tomatoes, garlic, onions, and peppers. They impart the meat with a profound sweetness and a savory mouthfeel."

Nisha Gogia

"Easily one of the best Tres Leches I have ever had. This flavorful cake was soaked in three different types of milk. The Tres Leches was light and the perfect complement to a full meal. A favorite!"

Nisha Gogia

"This rice and beans came as a side with the entrees above. The black beans were excellent, perfectly salted with a hint of sweetness."

Nisha Gogia

"Victor’s house specialty. Slow braised and pulled Prime Black Angus skirt steak in garlic, tomato, onion and pepper sauce. Although I don’t generally eat red meat, all I can say is wow! Juicy, tender red meat loaded with flavor and absolutely delicious. A favorite!"

Jean-Philippe Gerbi

"Their tres lèches is fantastic."

Alisha Smith

"Soft, fluffy, melt in your mouth portions of buttery, flaky dough, were wrapped in the perfect amount of outer crunch for that signature churro texture."

Alisha Smith

"The rice was perfectly cooked, and salted to perfection. The black beans however were their own star. Cooked to soft and sumptuous flawlessness, each bite was a journey down the spiced, paths in the picturesque garden of savory flavor-field terrace; home of food."

Alisha Smith

"This stew is the specialty of Victor’s Cafe. The meat was soft, succulent and pulled apart on Brandons fork with incredible ease. Prompting it to fall apart was as simple as touching it. The roast pepper accompaniment added higher notes to the savory stew, and everything ‘floated’ into the mouth as easily as the clouds in the savory sky of tasty town."

Alisha Smith

"These were amazingly thin and certainly weren’t dry. Perfectly salty, and satisfyingly crunchy, I thought the tostones needed nothing else, but Victor's wasn’t done yet! With the tostones, came a beautifully prepared mojo, deceptively studded with garlic, but ending on the lightest ever citrus note right under the tongue."

Amanda Mactas

"We were able to try some of their top notch dishes including their house specialty Ropa Vieja, which was truly one of the best things I’ve eaten. The meat was so tender and juicy and full of Cuban flavor."