Cuban friends all say the same thing about Liborio: it's good, but not as good as the Cuban food their grandmothers make. To those of us without that resource, Liborio has been a good place to remember for decades. It cooks all the Cuban specialties, along with a scattering of Mexican and Spanish dishes. Some straightforward grilled items are here for those hesitant to try unfamiliar cuisines.
Liborio opened in the French Quarter in 1969, and although it's moved a couple of times and had ownership changes, it has been in continuous operation. Yet, except for people who work in that part of the CBD or Cubans, it's not well known. Every time I eat there I wonder why that is--other than, perhaps, the long-running curse on any kind of restaurant attempting to serve dinner downtown.
A long room with an attractive tiled floor and draped ceiling. Despite those modern touches, it feels in some ways as venerable as Antoine's or Tujague's. The building predates the Civil War.
The specials are the best bets. They include a good soup (particularly the black bean, and lentil soup's delicious, too) and two or three entrees.
| Attitude | 1 |
|---|---|
| Environment | 1 |
| Hipness | 0 |
| Local Color | 1 |
| Service | 0 |
| Value | 2 |
| Wine | 0 |
