wellington table
Don Ramon Brings Its Popular Cuban Cuisine To Wellington Story by Lauren Miró Photos by Abner Pedraza
For more than 20 years, Don Ramon Cuban Cuisine has been offering authentic, flavorful food in a family-friendly atmosphere. Now open in the Pointe at Wellington Green, Don Ramon features classic Cuban food in a beautiful setting. Owner Ramon Vilarino, a Cuban native, first entered the restaurant business in 1970 in Playa de Guanabo, Cuba, working his way to manager of a busy pizzeria. He and his four brothers opened their first restaurant together in 1984, after moving to the United States. The family has since opened more than 20 restaurants across the country. In 1990, Vilarino opened the first Don Ramon Cuban Cuisine on Dixie Highway in West Palm Beach and has since expanded to four locations, gaining a reputation across the area for friendly service and delicious food. “It’s Cuban family-friendly, casual dining,” said Teresa Lopes, Vilarino’s wife. “It’s affordable, and although you’re eating at a restaurant, everything has a homemade taste to it. We make everything fresh. We make the beans from scratch, the rice from scratch. Everything is made here.” The Wellington location opened in February. “I think it was a very good idea,” Vilarino said.
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“There are a lot of people here who are very happy we’ve come to Wellington.” Lopes agreed. “It’s a great location for the community,” she said. Walking into Don Ramon Cuban Cuisine, you’re instantly transported to old-world Cuba. The space is lovely, yet comfortable, filled with charm from the texture of its walls to the beautiful scenic portraits. The space is bright and open with plenty of natural light. It’s comfortable, yet elegant — perfect for a family dinner or date. Guests can sit at intimate tables or booths. The restaurant is open for lunch and dinner. On Friday and Saturday evenings, live piano music helps set the mood for the stunning space. With more than 20 years in the business, Lopes said that Don Ramon has built a following of customers who know they can rely on great food and great service. “I think we’ve been so successful because we’re
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May 2014 |wellington the magazine| 10th Anniversary