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Multilingual Staff:
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Ownership:
- Latino
- Woman
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WiFi - Free:
- Large Print: Yes
- Wheelchair Accessible: Yes
- Week One Inclusion (January 17-22): Yes
- Week Two Inclusion (January 23-29): Yes
- Week Three Inclusion (January 30-February 5): Yes
- Week Four Inclusion (February 6-12): Yes
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Dietary Needs/Preferences:
- Gluten-Free
- Vegan
- Vegetarian
- Lunch: Not Offering Lunch
- Dinner: $45
- Sunday Lunch/Brunch: $30
- Sunday Dinner: Not Offering Sunday Dinner
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Mastercard Status Venue:
- Banquet Capacity: 180
- Cocktails Capacity: 50
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Dietary Options Available:
- Gluten-Free
- Vegan
- Vegetarian
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Group Price - Dinner:
- $55 - $65
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Group Price - Lunch:
- $25 - $35
- Max Group Size: 50
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Meals Served:
- Lunch (Regular)
- Dinner (Regular)
- Brunch (Regular)
- Pre-Theater Menu (Regular)
- Prix-Fixe Menu (Regular)
- Primary Cuisine: Cuban
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Reservation Platform:
- OpenTable
- Resy
- Restaurant Capacity: 180
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Restaurant Features:
- Live Music
- Off-Premises Catering
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Gift Cards Available for Purchase:
- Online
- In-Store
- Re-Opening Status: Open - Limited Service/Capacity
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Indoor Seating:
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Outdoor Dining:

Victor’s, in the theater district, has been a redoubt for high-end Cuban food for 50 years. In an airy space, the tropical theme is carried out with bright hand-painted murals, cane-backed chairs and old-time paddle fans gently waving in the rafters. The menu is more ambitious than a rice-and-beans joint, with both a classica menu of favorites like ropa vieja, skirt steak sautéed in onions, tomatoes, onions and peppers, then shredded by hand; and a neuva menu with ambitious fare like snapper, marinated in Seville oranges, and salmon, with a sugarcane glaze.

Victor’s, in the theater district, has been a redoubt for high-end Cuban food for 50 years. In an airy space, the tropical theme is carried out with bright hand-painted murals, cane-backed chairs and old-time paddle fans gently waving in the rafters. The menu is more ambitious than a rice-and-beans joint, with both a classica menu of favorites like ropa vieja, skirt steak sautéed in onions, tomatoes, onions and peppers, then shredded by hand; and a neuva menu with ambitious fare like snapper, marinated in Seville oranges, and salmon, with a sugarcane glaze.
