Enrique Hernandez cooks the black beans at El Pub, where our columnist found the depth and complexity he sought.

El Pub 


Wanting a pure experience, I ordered a bowl of black beans, no rice. The flavor was deep, which is what one wants, with rich overtones and undertones I may have missed if I'd had it as a side with the usual roast pork, white rice and yuca in garlic sauce. Needless to say, it would take me a year or two to sample every plate of frijoles negros in town, but as far as I'm concerned, El Pub rules.

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  • Cuban
  • Lunch, Dinner, Late-night

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