UVA 69

The Vega brothers were also proprietors of Cane A Sucre, the French bakery that became known as the "darling of the Design District." Its name, which means sugar cane in French, stems from the Vegas' Cuban heritage. UVA 69 is expansion of Cane A Sucre's concept, offering many of the same delicious desserts, breads, and pastries.

Michael Vega, a trained European chef who worked in Switzerland and France, came to the States seven years ago to start a series of restaurants for the Hyatt, with a Pacific Rim concept (a combination of Asian and Caribbean cuisines). He went on to run successful restaurants in Miami, Las Vegas, and Grand Cayman, where he was deemed by Food & Wine magazine as the best chef in the Caribbean. The menu he has created for UVA 69 represents a French-Spanish fusion.

Sinuhe Vega, well-known visual artist who has exhibited in Miami, New York, Puerto Rico, and Italy, manages UVA's creative pulse. During the past two years, he sculpted this neglected building into an expression of his creative vision. Inspired by his love for Barcelona, one of Europe's most avant-garde cities, he has translated the Barrio Gotico's maze-like structure and Gaudi's passion for colors into a bright enclave of Catalan dining and boutique shops.

Highlights include, Roasted Fig Crostini fig marmalade with gorgonzola and honey balsamic drizzle; Sugarcane Skewered Shrimp with tempura onions, boniato puree and a sweet chili dipping sauce; Grilled and Marinated Pork Loin Medallions with “Congris Risotto”, a sweet plantain fritter and tomato-avocado salsa; Sake Marinated Salmon Filet with a boniato mash, crispy spinach and a Pon Zu butter sauce: and a variety of light tapas for dinner, meant to be shared in this festive Mediterranean atmosphere.