Japanese- Thai hybrid restaurants are common in South Florida, but Izzy's Cubi Thai is probably one of a kind. Located in the Sherry Frontenac Hotel, the 6-month-old spot offers Cuban specialties and fragrant Thai stir-fries, soups and noodles.

Cuban-American chef Pedro Oluin cooks the Latin side of the menu while Thai chefs Thongchai Bamphenphan and Malee Wong handle the Asian dishes. A few items fuse elements of both cuisines, such as the Cubi trio of grilled pork chops, chicken and skirt steak with red curry sauce and broccoli.

The concept was concocted by owner Israel "Izzy" Valdes, 43, who says he was born on a plane flight from Cuba to Chicago. On his own as a teen after his parents died, he began working in a Windy City doughnut shop. After marrying his childhood sweetheart, he opened a Cuban restaurant.

Izzy moved to Miami 20 years ago and started a music and film production company, but missed the restaurant business. His place's large space has crimson walls hung with replicas of old Cuban travel posters and a Thai -style nook in front where customers can lounge at low tables on cushions. The place is packed at night, but lunch is mainly called-in pickup orders.

You'll find the Cuban standards here: media noche sandwiches on egg bread rolls, picadillo (ground beef cooked with olives in tomato sauce), and lechon asado (marinated, roast pork).

Grilled mahi mahi is often a special, pooled in roasted tomato sauce and topped with mussels, shrimp or squid rings. All entrees come with a choice of three sides.

Thai appetizers to try are mee grob (clumps of deep-fried rice vermicelli tossed in a sticky sweet and sour sauce), grilled beef salad in spicy chile paste-lime dressing and sate skewers with peanut sauce. There are plenty of peppy soups, many a variation of tom kha khai, the citrus-spiked creamy coconut broth with lemongrass and kaffir lime leaf. Perfectly fried triangles of tofu come with sweet soy sauce mixed with crushed peanuts and diced cucumber.

Main dishes have fun names like Lost in the Woods, a stir-fry of chicken with vegetables in a tasty mixture of oyster sauce, soy sauce and a touch of sugar. Classics include pad Thai , green curry with choice of protein; woon sen (bean thread noodles with garlic, mushrooms, vegetables and tofu) and seafood red curry with pineapple. Cool the fire with flan or fried ice cream.