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Extraordinary Cuban Cuisine. Awesome Cocktails. Great Vibe.
Of Cuban Cuisine®
The Evolution of Cuban Cuisine® is our interpretation of what an upscale Cuban restaurant would be in Cuba if politics had not interfered with its growth. It is the basis of everything we do. Victor’s daughter, Sonia Zaldivar, working together with talented chefs, has developed the concept. It is a combination of authentic dishes and new creations, all prepared using fresh ingredients along with herbs and spices to intensify flavors. There are less frying and more grilling, sautéing, and pan-frying, making dishes healthier and lighter without taking away taste.
To Our Restaurant
Our goal has always been to create a friendly, casual atmosphere where people can enjoy amazing food, delicious cocktails, and live music in New York City. Walk into Victor’s Café and immediately you’ll experience a welcoming, fun environment, featuring colorful original art, bright colors, and palm trees, in a magical skylit room, where hanging vines and lamps blend together. Our space has a style of its own. The feel is tropical chic with touches of Cuban charm and New York culture. Victor’s Café continues to capture the hearts of New Yorkers with great signature dishes, including our famous black bean soup, shredded beef (Ropa Vieja), and roast suckling pig (Lechón).
It's a Family
Victor del Corral and his wife, Eloina Ruíz de Ugarrio, opened the door of Victor’s Café in 1963, on Columbus Avenue and 71st Street. Since then, this world-renowned Cuban restaurant in New York, continues to be family owned and operated.
Victor’s daughter Sonia Zaldivar joined her father in 1972, and by 1980 they moved the restaurant to its existing location on 52nd Street. Over the years, Sonia has updated the menu, adding a variety of traditional Cuban dishes as well as new flavorful creations.
All three of Victor’s grandchildren have been involved with the restaurant and have played a major role in its success. Most recently, Sonia’s youngest daughter, Monica Zaldivar, joined her mother in running the restaurant as part of the third generation.