For some reason, real Cuban food has always been a tough sell in San Francisco. The occasional place that gets it right somehow never lasts long — the owners switch to a more popular cuisine, sell out to people who don't do as good a job, or go broke. More often, places billed as Cuban are just concept restaurants where the only halfway authentic items are daiquiris and mojitos, and the menu's a fusiony hodgepodge of flavors and ingredients from all over Central... More >>>