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Originally known as Azucar, or "sugar," Guantanamera is a sweet addition to Hell's Kitchen, especially for those who enjoy eating to the beat of live salsa, rumba, and cha-cha. The dining room exudes colonial Havana chic: exposed brick, candle lighting and languid, rattan-covered ceiling fans. A hand-painted folkloric mural seals the illusion; you'll even find a man hand-rolling and dispensing free stogies. Potent, minty mojitos start the fiesta. The menu is primarily Cuban, with Caribbean and Spanish specialties. It's worth ordering tostones rellenos, crispy-fried green plantains smashed to form a crown that holds tomato-sauced shrimp. Entrées are primarily roasts, stews, and grilled dishes; onions, parsley, lime, and garlic provide subtle flavor accents. The most robust choice, roast suckling pig, is fork tender—and even better if you ask for extra-crispy skin. It's sided with chewy cassava and congri, a mélange of black beans and rice. While Guantanamera's cooking might not convince your demanding abuelita, the sexy and welcoming atmosphere, killer drinks, and lively tunes provide genuine escapism. This place is a party. — Michael Anstendig

Live music begins every night around 8:30pm, except Mondays (making that night better for conversation). At brunch, Saturday and Sunday from 11:30am to 4pm, you get a complimentary glass of sangria, mimosa, or mango Bellini.

Lechon asado con mojo, $18; flan de leche, $6