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Cuban Sandwich

b
buffet king Oct 10, 2011 11:52 AM

Where in the greater Boston area can I get a cuban sandwich? I'm looking for a place outside of Boston. I had a cuban sandwich at The Cheesecake Factory and it was very good. I'm now looking for other places (inside Route 128) that make cuban sandwiches.

  1. Matt H Oct 10, 2011 12:13 PM

    For traditional try El Oriental de Cuba and Miami Restaurant in JP. Do a search for Chez Henri on the board as well, there is alot of praise for the Cubano there, with reason, it is very good.

    I also enjoy the Cubano at All Star Sandwich Bar in Inman as well.

    -----
    All Star Sandwich Bar
    1245 Cambridge St, Cambridge, MA 02139

    Chez Henri
    1 Shepard Street, Cambridge, MA 02138

    2 Replies
    1. re: Matt H
      PaulB Oct 11, 2011 10:01 AM

      Do you have a preferred cuban sandwich when the choices are El Oriental vs. Miami Restaurant? I like Miami's food and way less frantic atmosphere but rarely get cubans there.

      1. re: PaulB
        Matt H Oct 11, 2011 01:57 PM

        Just like you I like the food at Miami better than El Oriental. I have only had the Cubano twice though, but in comparison to El Oriental I would say I enjoyed it a bit more at Miami.

    2. j
      joth68 Oct 10, 2011 12:34 PM

      Dave's Fresh Pasta in Davis Sq

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      Dave's Fresh Pasta
      81 Holland St, Somerville, MA 02144

      1 Reply
      1. re: joth68
        g
        gooch Oct 10, 2011 04:46 PM

        +1. Go there for lunch from downtown Boston on occasion.

      2. e
        EllenMM Oct 10, 2011 08:03 PM

        Plough and Stars in Cambridge also makes a good Cubano.

        1. h
          heypielady Oct 11, 2011 05:40 AM

          There is a new place in cushing sq. in Belmont called Gustazo's Cuban Cafe. I had a different sandwich there (Pan con Lechon) but one of my dining companions had the cubano and called it "superior." It's worth a try.

          As a side note- Gustazo's overall was enjoyable but a tad pricey for what you're getting. My sandwich was $9.95 and was not nearly the size of those huge sandwiches for the same price at All-Star Sandwich Bar and Hi-Rise. That reminds me though... Dan's Havana Heaven at Hi-Rise in Cambridge is a delicious but unconventional cubano.

          9 Replies
          1. re: heypielady
            Pia Oct 11, 2011 05:59 AM

            Yes, at the bar at Chez Henri.

            I went to Gustazo and also had the pan con lechon, which has the same roasted pork, plus one of the other sandwiches (we asked for a cubano but they brought us a turkey sandwich instead, and we didn't have time to wait for a new sandwich since it had already taken a long time to get our food). The roasted pork is good, but the bread on both sandwiches tasted like bad supermarket bread. I don't think you can have a good sandwich without good bread, especially at $10.

            -----
            Chez Henri
            1 Shepard Street, Cambridge, MA 02138

            1. re: Pia
              h
              heypielady Oct 11, 2011 01:04 PM

              I agree about the bread, Pia. It just wasn't that good. And the braised pork had so much liquid to it that it really made the bread a mushy soggy mess.

              1. re: heypielady
                c
                cubantonian Oct 15, 2011 12:28 PM

                I came from Cuba 4 years ago. I had a part-time sous chef position for 3 years at "La bodeguita del Medio", the most famous cuban restaurant in the world. Unfortunatelly I had an industrial accident that cut most tendons and nerves in my left hand and my time in the kitchen is over. I left cuba 5 years ago and I've been living in Roslindale for almost 4 years now and I have to tell you how sick i am of El oriental or Miami restaurants. This is not cuban flavor and it is a shame that you guys have been mislead for so long on real cuban food. These places taste like dominican republic or a boricua (Puerto Rico) food. We share the same roots but the flavor is veeery different. If you haven't been in Cuba or miami (Some places, not everywhere) you will never notice the difference and you will keep talking and sounding hollow.

                Pan con Lechon comes with mojo (Named by heypielady "liquid"). If you do not have it right away, bread will definitely get mushy and soggy, no matter the kind of bread you use. The server should have advised you on this as there is no culture of cuban food up here. If you buy it and take it home you can ask the server to put the mojo in a small container. But for cubans, soggy and mushy from the mojo...Mmmmm yumiii.

                Cubano: The trend here is to use gruyere cheese. In cuba we use swiss, but I have to admit that gruyere gives an extra kick to the flavor. I tried Chez Henry sandwich couple of weeks after I arrived here. It is giant, I'd never see a cubano like that in Cuba, never. It did taste good but the pork was dry and it tasted like mexican roasted pork, very different form the real deal. Bread does not make a cubano, yes, it does not. Roasted pork flavor does, the right mostaza does. In la bodeguita we make our own mostaza, a mix of dijon and honey + 5 more ingredients. After living these years in America I would rather use italian or french bread than Cuban bread for a cubano. The reason, cubano is not a healthy bread, and sandwich tastes better with italian. That how I do it at home. I will not comment about cubano sandwiches in El oriental or Miami restaurant, as they suck.

                I am curious and glad that there is another cuban restaurant open in Boston. I will definitely give it a try. I will do my prayer first and go for it. I am really hoping this will be a real cuban place. It will make me very happy. I'll try to stop by soon and I will post an update and my observation.

                Hope this helps clear some blurry comments. If you guys want to ask any question, my tendons were cut but my brain and knowledge of latin american food are intact.

                *And please yumyum, do not put mortadella on a cubano, please, it makes me sick to my stomach. That is Sacrilegio my man.

                1. re: cubantonian
                  e
                  emannths Oct 15, 2011 12:59 PM

                  Nice post. You should make a lengthy, photo-filled post/article/blog about how to make Cuban-style food, starting with sandwiches. I'd read it!

                  1. re: cubantonian
                    s
                    Spike Oct 15, 2011 01:07 PM

                    cubantonian: have you ever wrote up recipes for the mojo and mostaza and the roasted pork? Why isn't cubano bread healthy (besides all the butter that seems to be dumped on it before grilling...tried one at Dave's Fresh and my hands were coated w/ melted butter afterwards)? I'd be willing to try cooking it from scratch :-)

                    1. re: Spike
                      c
                      cubantonian Oct 16, 2011 12:44 PM

                      This recipes comes from a bakery in reparto El Vedado, La Habana (At the corner of Linea St and 12 St) It is the bakery that provides the Government with all sort of breads and delights. This is a traditional recipe so there is no high tech or clear timing or order. I am taking it from an old beat down handwritten recipe notebook in spanish, so don't pay too much attention to grammar or terms translation.

                      Pan Criollo o cubano:
                      Mix 3.5 lbs water, 6 lbs hard wheat flour, 2 oz fresh yeast
                      4 hours of fermentation at room temperature (In the caribbean ;-).
                      (Dough)
                      4 lbs flour, 1.5 oz salt, 2 lbs water, 3/4 lbs lard
                      Get the sponge in a mixer, add water, mix well, so that looks creamy. Start adding flour and mix until moistened, then add the lard. Knead until all blend together and looks smooth. Take it out of the mixer and cut it into 6 one pound pieces. Make it into a loaf form, leave it rest for 2.5 hrs and bake at 450 for 10min, then reduce heat to 350 for 40min or until golden. Split the top of the loaf with a knife before baking.

                      If you want a more modern and clear recipe, this link comes from a colega in miami
                      http://modern-baking.com/formulas/mb_...

                      Cambridgedoctpr: Cannot sugest a restaurant in NYC as I have been there only once last year and had dinner at the first cuban restaurant that opened in Manhattan back in the 60's, Victor's Cafe. They have integrated several dishes and technics from other countries alike. We had a good time, the food and platting was good too, but we did not feel to be having dinner in a cuban place.
                      So, you better look elsewhere at blogs as you suggest.

                      1. re: cubantonian
                        s
                        Spike Oct 17, 2011 10:00 AM

                        thanks cubantonian

                    2. re: cubantonian
                      c
                      cambridgedoctpr Oct 15, 2011 01:21 PM

                      sorry to hear about your accident; i hope that you are productively employed in another area. Under different circumstances, you would be the dream person to open a restaurant here in Boston.

                      and thanks for your interesting post; how about finding some good cuban food in nyc (Manhattan?) or should i just check on NY blog

                      1. re: cambridgedoctpr
                        Alcachofa Oct 17, 2011 09:20 AM

                        Union City is where you go for Cuban food in the New York area.

              2. t
                Tonality666 Oct 11, 2011 06:38 AM

                The Cubano at City Slicker Cafe on Somerville Ave is quite good, and is half the price of Chez Henri's.

                -----
                City Slicker Cafe
                588 Somerville Ave, Somerville, MA 02143

                Chez Henri
                1 Shepard Street, Cambridge, MA 02138

                8 Replies
                1. re: Tonality666
                  m
                  Madrid Oct 11, 2011 07:50 AM

                  I just had one delivered on Monday and was pleasantly surprised.

                  1. re: Madrid
                    opinionatedchef Nov 7, 2011 11:43 AM

                    madrid, would you plse describe this 'wich? can you compare it to dave's or chez henri?thnx much.

                    1. re: opinionatedchef
                      m
                      Madrid Nov 7, 2011 05:03 PM

                      I haven't had Dave's ever and I haven't had chez henri in over 8 years, I'd say, so all I can say is that I was surprised by it in a positive way. I do recall the Montrose Spa cuban as "ok" but deli meat stuff, whereas the City Slicker Cuban seemed to have house-made pork of some kind, perhaps the same pork they put in their "portuguese pulled pork" sandwich, which I also love and which inspired me to go to my Portuguese cookbooks for pork recipes.

                      I think I remember you are originally from Virginia and I am originally from NC, so ham has to be something very special to impress me.....In a pressed sandwich with the cheese and pork and pickles all coming together, I can ignore the not so great ham!

                      -----
                      City Slicker Cafe
                      588 Somerville Ave, Somerville, MA 02143

                      Montrose Spa
                      1646 Massachusetts Ave, Cambridge, MA

                      1. re: Madrid
                        opinionatedchef Nov 7, 2011 11:52 PM

                        ha! maybe you like smithfield ham? my VA. mom's idea of nirvana. i could never take it- just sooooooo salty, you could use it to kill slugs. (charming analogy, eh?!)We'll have to try City Slicker; never been there.

                        for portuguese pork recipes, i have a few you might want;you can email me through my member pg.

                        -----
                        City Slicker Cafe
                        588 Somerville Ave, Somerville, MA 02143

                        1. re: Madrid
                          StriperGuy Nov 8, 2011 06:03 AM

                          Give me some nice country ham any day!

                          1. re: Madrid
                            t
                            Tonality666 Nov 8, 2011 01:08 PM

                            City Slicker uses yellow mustard on its Cubano, something else that really makes it stand out.

                            -----
                            City Slicker Cafe
                            588 Somerville Ave, Somerville, MA 02143

                            1. re: Tonality666
                              yumyum Nov 8, 2011 01:18 PM

                              I love the sharp hit of yellow mustard on my cubano. I'll need to get over to City Slicker soon. Thanks for the nudge.

                              Hmmm.... the online menu says "citrus mayo". And also provolone... interesting.

                              -----
                              City Slicker Cafe
                              588 Somerville Ave, Somerville, MA 02143

                              1. re: yumyum
                                opinionatedchef Nov 8, 2011 09:32 PM

                                sandwich sounds good but provolone has no flavor to me; i bet they'd happily sub swiss (assuming they don't have gruyere).

                    2. yumyum Oct 11, 2011 08:07 AM

                      Just down Mass Ave from Chez Henri is the Montrose Spa, which does a great take-away Cuban. It's not quite as WOW as the one at Chez, but it will do the job.

                      From their menu: Our Cuban Sandwich delicious combination of pork, ham, mortadella, swiss cheese, pickles & mustard on crispy french bread. heated to perfection on our grill

                      They take a good long time to toast the thing so the insides are all melty and the bread is crispy when you get it. And for $7 it's worth a try if you're in the neighborhood.

                      -----
                      Chez Henri
                      1 Shepard Street, Cambridge, MA 02138

                      Montrose Spa
                      1646 Massachusetts Ave, Cambridge, MA

                      1. Bob MacAdoo Oct 11, 2011 09:43 AM

                        I like the Cuban at Izzy's in Cambridge, which is a Friday special. Very underrated.

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                        Izzy's Restaurant
                        72 Spring St, New Bedford, MA 02740

                        1. MC Slim JB Oct 16, 2011 09:00 AM

                          El Embajador in JP does a Dominican version of the Cubano that is worthwhile for the fine roasted pork in it, but in true Dominican fashion, they will put lettuce, tomato, and mayo on it if you don't specify otherwise. Have them hold that, and add mustard, and it's a pretty tasty sandwich.

                          http://mcslimjb.blogspot.com/

                          -----
                          El Embajador Restaurant
                          3371 Washington St, Jamaica Plain, MA 02130

                          1. yumyum Oct 16, 2011 05:38 PM

                            It's great that you wrote this post because as fate would have it, I was on a cubano crawl in JP and Rozzie with a chow comrade in arms. We had sussed out the places to go, and the strict rules of the crawl -- namely, we were ONLY having a cubano at each place, we would discard any unworthy cubano to save room for more food, and we would judge on a criteria of Bread, Pork, Ham, Cheese, Meltyness (tm) and Balance. To my mind,the perfect Cuban would be able to be lifted from the plate with no fear of leakage or spillage. The crispy bread would keep it all in check. This was not always the case. I've also added a few notes about atmosphere / vibe just for fun.

                            Tostado -- this tiny shack in Rozzie near Forest Hills T station was on the lowest of our list from an expectation point of view. Mostly because it was Dominican style, but also because there's nary a peep about the place besides Slim's review in the Phoenix. It seemed like a total mystery and a long shot but we decided to try it anyway. Ordered the Traditional Cubano without the lettuce, tomatoes and mayo that it might come with. There was a gaggle of teenagers in line before us so we thought it might take forever to get the sandwiches (comments on Yelp indicate long wait times), but it wasn't 10 minutes before we got our sandwich, on a real plate with napkins tucked in. The bread was in roll form (as opposed to a slab cut off an Italian or French loaf), with a light crispy crumb. It wasn't super pressed / compressed as you'll note in the picture. The Pork was shredded Dominican style in a slightly yellowish sauce and was salty delicious. The ham was regular deli ham and the swiss was regular deli swisss. It hadn't been pressed long enough as the innards weren't all melty and incorporated together. However the balance of mustard, pickle, pork and the ham and cheese was just super. It was a little heavy on the pork, but with flavorful meat like that, it wasn't a bad thing. Super cute place with a cheery juice bar and only a few seats inside. There are a couple of tables outside too. We were totally pleasantly surprised with Tostado!

                            El Oriental de Cuba -- the big dog. The one people talk about when not waxing poetical about Chez Henri. The OG! Well, yes it was a fine sandwich, and perhaps the most "traditional" we had (again, ordered with no lettuce, tomato, onion) but it didn't wow. This bread was cut off a long loaf and was very nicely pressed. We asked the owner where he gets the bread and he said "some bakery in Somerville, they bring it in three times a week." I'd have to guess La Ronga as it seems very similar. The pork was traditional lechon, Cuban mojo marinated pork, and in this case thinly sliced and quickly thrown on the flat top for a little sear. The upside of this treatment was a good flavor on the pork. The downside was the obvious drying of the meat. And though my DC had a few succulent pieces in his half of the sandwich, mine was pretty darned dry throughout. The ham here is thick cut, almost Canadian bacon style, and there were three thick slices of it. Melty swiss, and a proper amount of pressing made for a good and thoroughly amalgamated sandwich. However we were dismayed to find the construction of the sandwich was haphazard, with some bites having goodly cheese and others having all the pickles and so on. It really shouldn't be too much to ask to assemble a sandwich carefully so that every bite gets a bit of every element -- especially when each element is so critical to the overall enjoyment of this particular sandwich! The owner told us he offers it with lettuce, tomato and mayo because that's how some of his customers want it and he tries to give them what they want. That seems fair and reasonable but I'm glad we stuck with the classic. Breaking our rule, we also got papas rellenos (potato cakes filled with a ground beef stuffing) and cafe con leche. Both of these items were outstanding and I have a hunch it's the rest of the menu that really holds the wow factor. I'd like to go back for the drunken goat and the oxtails.

                            Miami Cafe -- the last stop on the Cubano crawl and we were trying very hard to keep our objectivity as we couldn't exactly say we were hungry at this point. Unfortunately this was the worst of the three for many reasons. The bread was a proper roll and had a nice buttered slick on the outside but turned out to be mushy and soggy inside. No crispness at all. The pork was juicy but unseasoned -- like if you threw a pork loin in the oven but didn't do anything to it first. It had also been griddled and still managed to keep its juiciness. However it was just bland. The ham was one slice of square deli ham, griddled. The cheese was one slice of deli swiss. Because of the skimpy ham and cheese the balance was all off. There was also way too much mustard -- so much that it drizzled out on the plate. The sandwich was pressed properly but again it was constructed sloppily, with some pickles stacked all up on top of each other on one edge and nothing on the other. Miami is a dark place in stark contrast to the light and bright insides of Tostado or El Oriental. I don't consider this a bad thing as they also offer wine and beer so it feels apt. The fruit flies really dug my Sutter Home and I enjoyed the Telemundo battling with the Cuban tunes. But I think the fact that we didn't finish this sandwich says it all. It wasn't BAD it just wasn't very good.

                            So, there are a few still on my list to try and I'll be getting to them in the next week so this memory is fresh in my mind: Dave's, which I have had before but need to revisit. And I supposed I'll need to get the Chez Henri cubano again. It's GREAT but after this foray into the traditional cubanos on offer I predict I'll be thrown off by the total absence of balance. I think I'll throw AssBar's into the mix and was wondering if Alex's chimis could do another Dominican version of a cubano. Their other sandwiches are so good it would be worthwhile asking.

                            Finally, to Cubantonian -- thanks so much for posting. I was surprised by the mortadella in the Montrose version as well, but apparently that's a legit variation (called Tampa style?) that may also include salami as one of the meats. Not at all sure about this so would love it if you could enlighten.

                            Pictures below, in order of tasting: Tostado, El Oriental, Miami.... More to come!!!

                            -----
                            Chez Henri
                            1 Shepard Street, Cambridge, MA 02138

                            La Ronga
                            599 Somerville Ave, Somerville, MA

                             
                             
                             
                            9 Replies
                            1. re: yumyum
                              yumyum Oct 16, 2011 05:57 PM

                              And here's Montrose just for the record. I still think they do a mighty fine cubano, mortadella or no.

                               
                               
                               
                              1. re: yumyum
                                g
                                Gabatta Oct 16, 2011 07:38 PM

                                I think their cuban is excellent as well, and I loves me some mortadella. No need to defend that IMO.

                              2. re: yumyum
                                galangatron Oct 16, 2011 09:30 PM

                                i haven't tried the cubano at tostado but i like their tostado club, dominicano, and completo sandwiches. they also make good batidos (smoothies)

                                1. re: yumyum
                                  yumyum Oct 21, 2011 10:37 AM

                                  I think we're getting to the tricky part now. I re-tried Dave's for lunch today and I would declare it more "cubanesque" than a Cubano. It's a very fine sandwich and mighty tasty in its own right, but it's quite a different animal than these more traditional ones I had recently.

                                  The first problem is obviously the bread. It's neither cuban roll nor french or italian loaf cut into a slab, but rather it is their regular sandwich bread, sliced across the loaf into slices. It's good bread but the sturdy crust and crumb mean you don't get the nice press on it and as a result the insides aren't ooey gooey and cohesive. The sandwich ingredients themselves are top notch -- good black forest ham and sliced swiss. Good roasted pork that I'm sure they do in-house. Long sliced pickles meant that they laid nicely across the rest of the ingredients. But the addition of a slightly spicy mayo instead of the traditional yellow mustard was a shame. Again, the spread was good but I like the tangy sharpness of the standard yellow mustard. One thing I can say for Dave's cuban is that they take care to assemble it properly. It was not haphazard and every bite had every element in it. which I enjoy.

                                  I think the rest of the cubanos on my list might suffer from this same apples / oranges comparison -- ASSBar boasts cilantro aioli, for example. I bet it's good but it's not a Cubano to me. Somehow I hope to struggle through the research. Pics below of Dave's.

                                   
                                   
                                  1. re: yumyum
                                    chickendhansak Oct 21, 2011 12:11 PM

                                    I'm pretty sure that Dave's has always made it with French bread for me, though on one occasion they were out of it and I think I ended up choosing something else. Is this a change or inconsistent preparation from Dave's?

                                    1. re: chickendhansak
                                      r
                                      rknrll Oct 21, 2011 12:40 PM

                                      I also think it used to always be on French.
                                      The last time I got it, I was asked what kind of bread I wanted it with...which took me back, because I seemed to remember them always using the same kind. I chalked it up to the fact that I was going in there pretty regularly at the time, and I had never seen this particular sandwich maker.

                                      1. re: rknrll
                                        d
                                        dfan Oct 31, 2011 01:49 PM

                                        Dave's will make any sandwich on any type of bread (as long as they're not out of it - usually by the end of the day there are only a couple of choice left).

                                    2. re: yumyum
                                      opinionatedchef Oct 27, 2011 10:21 PM

                                      yum yum, we are hugely addicted to Dave's cubanos. lately they have been asking us what bread and we've requested ciabatta, but i also think that is what they traditionally have used. For us, the chipotle mayo on Dave's- is the coup de grace. Not mustard but chip mayo. Now maybe this is not 'authentic trad'; i know chipotles are mexican in origin, but the originator of the Chez Henri cubano was Cuban and she developed this recipe w/ chip mayo; and i applaud her for it. but it's so easy to ask for mustard if that's your preference..... We always (ev week) ask for our cubanos to be "well done so that the cheese is really melted inside". They are indeed huge and we in turn are hugely happy with them! thanks much for the detailed report. For once(along with Sushi Island) we live closer to "the best" of something (subjective for us of course.)

                                      -----
                                      Chez Henri
                                      1 Shepard Street, Cambridge, MA 02138

                                    3. re: yumyum
                                      opinionatedchef Nov 7, 2011 11:57 PM

                                      yum yum, you are one thorough CH!that is amazingly generous of you to write all this up, AND incude photos. I don't know if you cook much but cook52.com has a feature on cubanos this week that is very interesting.

                                    4. c
                                      Chocomom Oct 17, 2011 12:30 PM

                                      We tried the Borinquen Bakery & Cafe 112 South ST in Dorchester, had their version of the cubano and we really like it and think it's the pernil that makes the sandwich along with using their own fresh baked bread.

                                      This Puerto Rican owned bakery makes fresh pan sobao and pan de agua along with puff pastries filled with guava and or cream cheese. They also have pastelillos and a hot line where you choose what you want for your lunch plate.small$7 large$10 (it doesn't say what it includes though)

                                      The cubano comes in 3 sizes: small $6/large $7/Xlarge $9? (can't remember if it was $8/$9-gave away my menu). I think 2 person can split a xlarge easily if you get a side to go with it like tostones.

                                      The sandwich is made with their pernil that is doused with the liquid from the roasting pan/mojo while it's cooking on the grill. It's assembled is some deli ham and swiss cheese some mustard and mayo. You can get it with pickles and other things if you want but the cook said the other items mask the flavors up. After the sandwich is assembled, it gets a light toasting. The sandwich was juicy and addicting.

                                      Let me say their permil rivals mine. Wished they sell the pernil on the side. Already thinking when the next visit will be.

                                      Sorry I'd ate a few bites before my head prevailed and reminded me to take a pic.

                                       
                                      6 Replies
                                      1. re: Chocomom
                                        Dave MP Oct 17, 2011 05:45 PM

                                        I think you really mean 112 Stoughton Street, Dorchester, 02125 for the address of Borinquen. Are they relatively new?

                                        1. re: Dave MP
                                          c
                                          Chocomom Oct 18, 2011 05:10 AM

                                          Thanks Dave, yes Stoughton St. Had to type post twice, puter was acting up.
                                          I believe they have been opened for a few months...since May/June.
                                          They sell alot of sandwiches esp in the morning.

                                        2. re: Chocomom
                                          c
                                          Chocomom Oct 27, 2011 06:55 PM

                                          My first post, I had gotten the sandwich on a Saturday.

                                          This weekend we went on a Sunday and the whole crew was different even the kitchen cook. This time the cubano sandwich was very different. They didn't use swiss cheese but put american in it (ewww). I guess you should be specific so there isn't any surprises.

                                          As you can see from the picture this was a totally different cubano.

                                          I prefer the Saturday cook's version of the cubano.

                                           
                                          1. re: Chocomom
                                            t
                                            Taralli Oct 28, 2011 06:10 AM

                                            Menu: http://www.seamless.com/food-delivery...

                                            1. re: Chocomom
                                              yumyum Oct 28, 2011 08:44 AM

                                              Hey Chocomom! Thanks for posting this followup review. It helps to add to the collective knowledge of the hounds, and gives useful information regarding getting "the good stuff".

                                              Appreciate it! Chow on...

                                              1. re: yumyum
                                                c
                                                Chocomom Oct 28, 2011 09:42 AM

                                                Thanks Yumyum, forgot to add that we got a loaf of their pan sobao also.
                                                It barely made it home. It was a nice soft bread w/some sweetness. Reminded me of a diet version of brioche. DH loved it with some nutella.

                                          2. opinionatedchef Nov 25, 2011 11:26 AM

                                            this recent striperguy rave about a cubano in belmont at gustazo:

                                            http://chowhound.chow.com/topics/819208

                                            http://gustazocafe.com/

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