Versailles Cuban Restaurant shares the same name as the world-famous restaurant on Miami’s Calle Ocho, where you’ll frequently find Cuban abuelos sipping on a cafecito and yelling about politics in 80% humidity. You won’t stumble upon political commentary or too many grandpas at this Palms spot, but you definitely will find some excellent food. The house specialty is the roasted garlic chicken that comes generously seasoned with lemon juice to the point where the acidity coats the bird’s golden skin. The entire half-chicken is super juicy and gets drenched in Versailles’ garlic sauce that's really strictly for garlic’s top 5% of fans. This sauce is intense, but delicious when paired with the chicken’s lemon juice and the sweetness of the fried plantains that come as a side.
Ask yourself if you’re into garlic, and then ask again for safe measure because this chicken is no joke. The marinade that coats this glossy chicken is very pungent, and the side of mojo is there for the real garlic enthusiasts in need of some more heat while the white wine also helps bring some nice acidity. In case you need a break, you can snack on the side of fried plantains for some sweet relief.
Versailles’s ropa vieja is cooked until it pulls apart effortlessly and sits in a savory tomato sauce with some sweet bell peppers, plenty of onion, and a splash of white wine that adds some delicious tartness to the dish. If you’re looking for something hearty (or a plate of food that’ll hug you back), get this.
This oxtail stew is a mish-mosh of textures and flavors from its tender salted meat, bits of fat, bright tomato sauce, and hints of acid from the dish’s wine. The beef pulls apart effortlessly in its salty sauce that most definitely should get scooped up with the side of white rice.
There are fried empanadas, and then there are these empanadas, which redefine what it means to be golden brown and crispy. The fried dough has a bubbly texture and the ground beef filling comes cooked in a sofrito that’s sweet and savory. Make sure to order some extras for later.