Sabrina’s West Street Kitchen is a small, cozy spot, with a “south of the border” inspired menu that enticed my crew to sample as much as we could in one sitting.
Beverages were served in Mason jars—perhaps to match the lighting fixtures—and the housemade ginger ale ($3) was pleasant, with half a squeezed lime at the bottom of the glass. My friends and wished we’d smuggled in a mini or two of vodka to complete the cocktail.
Cuban black bean soup ($4 per cup) is available daily—a smooth puree of beans, seasonings and cilantro, with swirls of pesto and chipotle crema on top. It’s served with tostada chips on the side. Just as good was the chicken soup ($5 per cup) with egg noodles, celery, green bean, bell pepper, carrot and corn. It was the soup of the day and was savory and satisfying.
Next was a giant goblet of Mexican gazpacho shrimp cocktail ($11) with pink bay shrimp, cucumber, tomato, avocado, sweet onion and cilantro, swimming in a picante lime gazpacho and served with housemade tostada chips dusted in a mildly spicy blend of seasonings. I’m glad we shared this, because it was big enough to be a meal on its own.
Several items are available as bowls with greens included, or as paninis or wraps served with side salads of mixed greens, onion, carrot and a vinaigrette with plenty of oregano. A luau kalua bowl ($10) of roasted pork with teriyaki glaze, sweet onion, grilled pineapple, cilantro and cheese was paired with a side of spiced Asian slaw. The meat was excellent, the sauce not too sweet, and the veggies were nice and crisp. The lightly grilled pineapple perfectly complemented the dish. Similarly, a Thai noodle salad ($10) with rice noodles, red bell pepper, daikon radish, cucumber, carrot, bean sprout, fresh jalapeno, chopped peanut, Thai basil, cilantro and sriracha lime dressing packed plenty of crunch and flavor. We added sliced chicken breast to this dish for an additional $3.
We also sampled a few panini sandwiches ($10), starting with the Southern melt—a toasty roll filled with tender pulled pork, barbecue sauce, spicy dill pickles and cheddar cheese and served with a side of slaw. Next was a torta Mexicana stuffed with pork carnitas, black bean spread, avocado, tomato, fresh onion, queso blend, pickled jalapeno, romaine lettuce and chipotle crema. Last, we tried a nacho Cuban with roasted pork, ham, pickled jalapeno, mustard sauce and queso blend. The southern was a balance of savory and sweet. The torta was on point, but that Cuban really hit the spot.
A plate of tres tacos ($10) was probably second in flavor only to the soup offerings. Three large corn tortillas were filled with carnitas, shaved lettuce, queso blend and chipotle crema, with pico de gallo on side. The pork was juicy and flavorful, and the folded tacos were just lightly crisped. I would return for this dish alone, paired with some of that Cuban black bean soup.
I’m not generally one to order dessert, but the offering of housemade pumpkin cheesecake ($6) was too hard to pass up. We shared a large slice, drizzled in caramel sauce and topped with whipped cream—lightly sweet, very fluffy and quite reminiscent of pumpkin pie. It was a welcome end to a completely enjoyable meal.