By David Minsky
By Nicole Danna
By Sara Ventiera
By Candace West
By Emily Dabau
By Doug Fairall
By Candace West
By Laine Doss
Israel Torres, who opened Brisa with his friend Juan Orozco in October, will tell you that completing a Cuban jazz café wasn't easy. There's only one thing to do, he says, while you're waiting a year for the city to approve your permits to renovate an abandoned house in the marina district. You go fishing.
Torres did. And he sloped around Miami listening to Latin jazz, salsa, rumba, and Afro-Cuban dance music for talent he might persuade to come north. The 45-year-old Torres, a Cuban/Puerto Rican-American with a thick Jersey accent, spent a lot of time thinking about what he was going to do with that abandoned 1934 Key West-style shack on Seventh Avenue. First, he was going to gut the house until nothing was left but a roof, a handful of supporting beams, and that big, luxurious veranda. He was going to open it up to catch the ocean breezes and fill it with candlelight. Then he was going to serve the kind of lip-smacking food his Cuban mother used to cook during long days in the kitchen: plates of ropa vieja, picadillo, fried tostones, tamales with mojo sauce. He had in mind the kind of place where lively couples would throw back mojitos and devour plates of croquetas, then trip the light fantastic across its polished wood floors until early in the a.m. He's had to wait three years to realize his dream. But he pretty much got what he wanted.
9 SE 7th Ave.
Delray Beach, FL 33483
Region: Delray Beach
Even with the rain coming down in buckets, the story goes on at Brisa. If you turn up before 9 p.m., you'll get to watch the band setting up, shaking the water off hat brims, and wiping down instruments. On a recent Thursday, Adalberto Delgado, a percussionist otherwise known as "El Sacerdote de la Rumba" (the High Priest of Rumba) was unpacking his kit, along with a horn player, a guitarist/vocalist, and a standup bass player. Delgado really is Miami's high priest of Cuban music: He's been kicking around the Magic City's art scene for years, running a gallery, setting up semi-spontaneous rumba parties in Little Havana; he's a human vortex sucking talented Latin musicians into the warm circle of his music-making. Perhaps as much as any other Miami musician, he's worked to keep the flame of traditional Cuban music burning. Torres says he stumbled across Delgado's band playing at Tropical Cigars on Lincoln Road and knew this was what he was seeking. To have Delgado play three nights a week in Delray Beach (he performs Thursday and Friday as a quartet and with a five-piece band on Saturday) is like physically transporting the most happening block of Little Havana to a spot just off Atlantic Avenue.
So you settle down with your menu, inside if it's raining, out on the porch if it's not, and take the place in. The effect is both warm and cool: spacious, gently lit, whitewashed walls are hung with photos and prints. The floors are polished to a brilliant shine; those open windows break down the barrier between nature and art. A brick patio below the porch extends this dreamy space into the darkened, residential street.
Torres and his partners have assembled a menu of Latin classics that match the breezy feel of the place in lightness and warmth, drawing on recipes from Cuba, Puerto Rico, and South America. We started with a martini glass of ceviche ($9.95) and a plate of papas rellenas ($6.50) while the trumpet player tuned his horn. These potato croquettes are common from San Juan to Lima, usually filled with a mixture of ground beef or pork and vegetables. It was one of the night's specials. And we ordered the house green salad ($7.50).
Our first taste of Brisa was a mixed blessing. Made with fresh grouper, tilapia, and snapper marinated in lime, the ceviche had fallen apart. Somebody in the kitchen had missed the point: Lime breaks up fish proteins. If you leave a chunk of grouper marinating for a good long while, it generally disintegrates. Which is a terrible waste of fresh grouper. The generous mixture of green and red peppers couldn't make up for the ruined fish, and even the lime left a bitter, metallic tinge in the mouth. Our tossed green salad, like the ceviche, was too heavy on the acid, overly garlicked, and not delicate enough to be really refreshing. And at $7.50, it was a pricey spoonful of vinegar.