Some of the bigger restaurant groups are getting into the delivery-kitchen game, such as Stephen Starr (Jackass Burrito, Pete’s Place, Chicken Scratch) and Jose Garces (Livy’s Plant-Based Foods, Rustika Pollo).
Argentina-born executive chef Guillermo Pernot is offering six varieties — beef picadillo, chicken, pork, tuna, vegetable, plus a sweet version filled with guava — in addition to five sauces and a few Cuban sides, soups, salads, sandwiches, and desserts. Empanadas are $5 apiece or can be ordered as combo packages.
In April, Cuba Libre will donate $1 for each order of $15 or more to CORE (Children of Restaurant Employees), of which co-owner Barry Gutin is a board member.
The delivery zone extends five miles from Cuba Libre, on Second Street near Market. The “alley” is the rear of the building along Strawberry Street.
Gutin says the concept will be added soon to the Cuba Libre location in Washington, D.C., and the company wants to open outlets around the country, independent of Cuba Libre locations. (Cuba Libre also has restaurants in Atlantic City, Fort Lauderdale, Fla., and most recently in Orlando.)