Hoards of Angelenos line up out the door for the authentic taste of Cuba at any of the several Southern California Versailles restaurants. Opened by immigrant chef Orlando Garcia in 1981, these highly popular eateries have become tradition for those on a budget and for those who just can’t get enough of such staples as black beans and rice, yucca rellena, and fried plantains. The specialty garlic chicken is undoubtedly the most popular dish, with the pork chop in house garlic-citrus sauce a close second, either powerful enough to ward off Dracula for a long while afterward.
Kids' menu. Beer and wine available. Serving lunch and dinner daily.
Zagat 2011: 21 food rating (very good to excellent)
“All four main Versailles locations are beyond legendary.”
— Los Angeles Times
Hoards of Angelenos line up out the door for the authentic taste of Cuba at any of the several Southern California Versailles restaurants. Opened by immigrant chef Orlando Garcia in 1981, these highly popular eateries have become tradition for those on a budget and for those who just can’t get enough of such staples as black beans and rice, yucca rellena, and fried plantains. The specialty garlic chicken is undoubtedly the most popular dish, with the pork chop in house garlic-citrus sauce a close second, either powerful enough to ward off Dracula for a long while afterward.
Kids' menu. Beer and wine available. Serving lunch and dinner daily.
Zagat 2011: 21 food rating (very good to excellent)
“All four main Versailles locations are beyond legendary.”
— Los Angeles Times