THERE
Part Two
The Homesick Restaurant
In Havana, the restaurant called Centro Vasco is on a street that Fidel Castro likes to drive down on his way home from the office. In Little Havana, in Miami, there is another Centro Vasco, on Southwest Eighth—a street that starts east of the Blue Lagoon and runs straight to the bay. The exterior of Miami’s Centro Vasco is a hodgepodge of wind-scoured limestone chunks and flat tablets of Perma-Stone set in arches and at angles, all topped with a scalloped red shingle roof. Out front are a gigantic round fountain, a fence made from a ship’s anchor chain, and a snarl of hibiscus bushes and lacy palm trees. The building has had a few past lives. It was a speakeasy in the twenties, and for years afterward it was an Austrian restaurant called the Garden. The owners of the Garden were nostalgic Austrians, who in 1965 finally got so nostalgic that they sold the place to a Cuban refugee named Juan Saizarbitoria and went back to Austria. Saizarbitoria had grown up in the Basque region of Spain, and he had made his way to Cuba in the late thirties by sneaking onto a boat and stowing away inside a barrel of sardines. When he first arrived in Havana, he pretended to be a world-famous jai alai player, and then he became a cook at the jai alai club. In 1940, he opened Centro Vasco, and he made it into one of the most popular restaurants in Havana. Having lost the restaurant to Castro, in 1962, Juan Saizarbitoria moved to Miami and set up Centro Vasco in exile. Along with a couple of funeral homes, it was one of the few big Cuban businesses to come to the United States virtually unchanged. The first Centro Vasco in America was in a small building on the edge of Miami. After a year or so, Saizarbitoria bought the Garden from the departing Austrians. He didn’t have enough money to redecorate, so he just hung a few paintings of his Basque homeland and of the Centro Vasco he’d left behind in Havana; otherwise, the walls remained covered with murals of the Black Forest and rustic alpine scenes. The restaurant prospered: It became a home away from home for Miami’s Cubans in exile. Soon there was money to spend, so a room was added, the parking lot was expanded, awnings were replaced. Inside, the walls were redone in a dappled buttery yellow, and the memories of Austria were lost forever under a thick coat of paint. Until then, there might have been no other place in the world so layered with different people’s pinings—no other place where you could have had a Basque dinner in a restaurant from Havana in a Cuban neighborhood of a city in Florida in a dining room decorated with yodeling hikers and little deer.
These days, Centro Vasco is an eventful place. During a week I spent there recently, I would sometimes leaf back and forth through the reservation book, which was kept on a desk in the restaurant’s foyer. The pages were rumpled and blobbed with ink. Los Hombres Empresa, luncheon for twelve. Beatriz Barron, bridal shower. The Velgaras, the Torreses, and the Delgados, baby showers. A birthday party for Carmen Bravo and an anniversary party for Mr. and Mrs. Gerardo Capo. A paella party for an association of Cuban dentists. A fund-raiser for Manny Crespo, a candidate for judge. Southern Bell, a luncheon for twenty-eight people; someone had written next to the reservation, in giant letters and underlined, “NO SANGRIA.” The Little Havana Kiwanis Club cooking contest had been held in the Granada Room; the finals for Miss Cuba en Exilio had taken place on the patio. There were dinner reservations for people who wanted a bowl of caldo Gallego, the white-bean soup they used to eat at Centro Vasco in Havana; lunches for executives of Bacardi rum and for an adventurous group of Pizza Hut executives from Wisconsin; hundreds of reservations for people coming on Friday and Saturday nights to hear the popular Cuban singer Albita; a twice-annual reservation for the Centauros, 1941 alumni of a medical school in Havana; a daily reservation for a group of ladies who used to play canasta together in Cuba and relocated their game to Miami thirty years ago.
Juan Saizarbitoria goes through the book with me. This is not the Juan of the sardine barrel; he died four years ago, at the age of eighty-two. This is one of his sons—Juan Jr., who now runs the restaurant with his brother, Iñaki. The Saizarbitorias are a great-looking family. Juan Jr., who is near sixty, is pewter haired and big nosed and pink cheeked; his forehead is as wide as a billboard, and he holds his eyebrows high, so he always looks a little amazed. Iñaki, fifteen years younger, is rounder and darker, with an arching smile and small, bright eyes. Juan Jr.’s son, Juan III, is now an international fashion model and is nicknamed Sal. He is said to be the spitting image of sardine-barrel Juan, whom everyone called Juanito. Before Sal became a model, he used to work in the restaurant now and then. Old ladies who had had crushes on Juanito in Havana would swoon at the sight of Sal, because he looked so much like Juanito in his youth. Everyone in the family talks a million miles a minute—the blood relatives, the spouses, the kids. Juan Jr.’s wife, Totty, who helps to manage the place, once left a message on my answering machine that sounded a lot like someone running a Mixmaster. She knows everybody, talks to everybody, and seems to have things to say about the things she has to say. Once, she told me she was so tired that she could hardly speak, but I didn’t believe her. Juanito was not known as a talker; in fact, he spoke only Basque, could barely get along in Spanish, and never knew English at all. In Miami, he occasionally played golf with Jackie Gleason, to whom he had nothing to say. Some people remember Juanito as tough and grave but also surprisingly sentimental. He put a drawing of the Havana Centro Vasco on his Miami restaurant’s business card, and he built a twenty-foot-wide scale model of it, furnished with miniature tables and chairs. It hangs over the bar in the Miami restaurant to this day.
On a Friday, I come to the restaurant early. The morning is hot and bright, but inside the restaurant it’s dark and still. The rooms are a little old-fashioned: There are iron chandeliers and big, high-backed chairs; amber table lamps and white linen; black cables snaking from amplifiers across a small stage. Pictures of the many presidential candidates who have come here trolling for the Cuban vote are clustered on a wall by the door.
Now the heavy door of the restaurant opens, releasing a flat slab of light. Two, three, then a dozen men stroll into the foyer—elegant old lions, with slick gray hair and movie mogul glasses and shirtsleeves shooting out of navy blue blazer sleeves. Juan comes over to greet them, and then they saunter into the far room and prop their elbows on the end of the bar that is across from Juanito’s model of the old Centro Vasco.
These are members of the Vedado Tennis Club, which had been one of five exclusive clubs in Havana. Immediately after the revolution, the government took over the clubs and declared that from now on all Cuban citizens could use them, and just as immediately the club members left the country. Now the Vedado members meet for lunch on the first Friday of every month at Centro Vasco. Meanwhile, back in Havana, the old Vedado clubhouse is out of business—a stately wreck on a palm-shaded street.
The Vedado members order Scotch and martinis and highballs. The bartender serving them left Cuba just three months ago. They themselves left the Vedado behind in 1959, and they are as embittered as if they’d left it yesterday. A television over the bar is tuned to CNN, and news about the easing of the Cuban embargo makes a blue flash on the screen.
A buoy-shaped man with a droopy face is standing at the other end of the bar. He is Santiago Reyes, who had been a minister in the Batista regime, the bartender tells me. Santiago Reyes winks as I approach him, then kisses my hand and says, “My sincere pleasure, my dear.” He bobs onto a bar stool. Four men quickly surround him, their faces turned and opened, like sunflowers. Santiago Reyes’s words pour forth. It’s Spanish, which I don’t understand, but I hear a familiar word here and there: “embargo,” “United States,” “Miami,” “Castro,” “yesterday,” “government,” “Cuba,” “Cuba,” “Cuba.” Across the room, the Vedado members chat in marbled voices. There are perhaps thirty-five of them here now, out of a total of a few hundred, and there will never be more. There has never been anything in my life that I couldn’t go back to if I really wanted to. I ask if Little Havana is anything like the real Hava
na.
One gray head swivels. “Absolutely not at all,” he says. “Miami was a shock when we got here. It was like a big farm. Plants. Bushes. It was quite something to see.”
I say that I want to go to Havana.
“While you’re there, shoot Fidel for me,” the man says, smoothing the lapels of his blazer.
I say that I think I would be too busy.
He tips his head back and peers over the top of his glasses, measuring me. Then he says, “Find the time.”
The tennis club sits down to filete de mero Centro Vasco. The food here is mostly Basque, not Cuban: porrusalda (Basque chicken-potato-and-leek soup), and rabo encendido (simmered oxtail), and callos a la Vasca (Basque tripe). Juanito made up the menu in Havana and brought it with him to Miami. It has hardly changed; the main exception is the addition of a vegetarian paella that the cook concocted for Madonna one night when she came here for a late dinner after performing in Miami.
I wander into the other dining room. At one table, Dr. Salvador Lew, of radio station WRHC, is having lunch with a couple who have recently recorded a collection of Latin American children’s music. They are talking and eating on the air—as Dr. Lew does with one or more different political or cultural guests every weekday. The live microphone is passed around the table, followed by the garlic bread. From one to two every day, at 1550 AM on the radio dial, you can experience hunger pangs.
Iñaki and Totty sit at a round table near Dr. Lew, having a lunch meeting with two Colombians. The four are discussing a plan to market the restaurant to Colombians, who are moving into the neighborhood in droves. More and more, the Cubans who left Havana after Castro’s arrival are now leaving Little Havana, with its pink dollhouses guarded by plaster lions and its old shoebox-shaped apartment buildings hemmed in by sagging cyclone fences—Little Havana, which is nothing like big Havana. The prosperous Cubans are moving to the pretty streets off Ponce de Leon Boulevard in Coral Gables, which looks like the elegant Miramar section of Havana; or to Kendall, near the newest, biggest Miami malls; or to breezy golf course houses on Key Biscayne. Centro Vasco, which had been an amble from their front doors and a home away from home, is now a fifteen-minute drive on a six-lane freeway—a home away from home away from home.
Totty and Iñaki think a lot about how to keep Centro Vasco going in the present. They have plans to open a Little Havana theme park behind the restaurant: There would be cigar and rum concessions and a huge map of Cuba, made out of Cuban soil, and a mural showing the names of American companies that want to do business in Cuba as soon as the embargo is lifted and Castro leaves. Totty and Iñaki have already added more live music on weekends in order to draw young people who were probably sick of hearing their parents talk about old Havana and who otherwise might not want to spend time somewhere so sentimental and old-fashioned, so much part of another generation. Now performers like Albita and Malena Burke, another popular singer, draw them in. And even that has its ironies, because the music that Malena Burke and Albita perform here and have made so popular with young Cuban Americans is son and guajira and bolero—the sentimental, old-fashioned music of the prerevolutionary Cuban countryside.
Totty and Iñaki have also come up with the idea that Centro Vasco ought to have a special Colombian day. As I sit down at their table, they and the Colombians are talking about something that ends with Iñaki saying, “Barbra Streisand, okay, she has a great, great, great voice, but she doesn’t dance! She just stands there!”
The Colombians nod.
“Anyway,” Totty says, “for the special Colombian day we’ll have a Colombian menu, we’ll decorate, it’ll be so wonderful.”
One of the Colombians clears his throat. He is as tanned as toast and has the kind of muscles you could bounce coins off. He says to Totty, “The perfect thing would be to do it on Cartagena Independence Day. We’ll do a satellite feed of the finals from the Miss Colombia beauty pageant.” He lifts his fork and pushes a clam around on his plate. “I think this will be very, very, very important to the community.”
“Perfect,” Totty says.
“We’ll decorate,” Iñaki says.
Totty says, “We’ll make it so it will be just like home.”
I TOLD EVERYONE that I wanted to go to Havana. The place had hung over my shoulder ever since I got to Miami. What kind of place was it, that it could persist so long in memory, make people murderous, make them hungry, make them cry?
“If you go, then you should go to the restaurant and look at the murals,” Iñaki said. “If they’re still there. There’s one of a little boy dressed up in a Basque costume. White shirt, black beret, little lace-up shoes. If it’s still there. Who knows? Anyway, the little Basque boy was me.”
Juan laughed when I said I was going. I asked what it had been like on the day Castro’s people took the restaurant away, and he said, “I was working that day, and two guys came in. With briefcases. They said they were running the restaurant now. They wanted the keys to the safe, and then they gave me a receipt for the cash and said they’d call me. They didn’t call.”
Was he shocked?
“About them taking the restaurant? No. Not really. It was like dying. You know it’s going to happen to you eventually—you just don’t know exactly what day.”
One night at dinner, I tried to persuade Jauretsi, Juan’s youngest daughter, to go with me, and she said, “It would be a scandal, the daughter of Centro Vasco going to Cuba. Seriously, a scandal. No way.” I was eating zarzuela de mariscos, a thick seafood stew, with Jauretsi, Totty, and Sara Ruiz, a friend of mine who left Cuba fifteen years ago. Juan came over to our table for a moment, between seating guests. All the tables were full now, and grave-faced, gray-haired, black-vested waiters were crashing through the kitchen doors backward, bearing their big trays. Five guys at the table beside us were eating paella and talking on cellular phones; a father was celebrating his son’s having passed the bar exam; a thirtyish man was murmuring to his date. In the next room, the Capos’ anniversary party was under way. There was a cake in the foyer depicting the anniversary couple in frosting—a huge sheet cake, as flat as a flounder except for the sugary mounds of the woman’s bust and the man’s frosting cigar. The guests were the next generation, whose fathers had been at the Bay of Pigs and who had never seen Cuba themselves. The women had fashionable haircuts and were carrying black quilted handbags with bright gold chains. The young men swarmed together in the hall, getting party favors—fat cigars, rolled by a silent man whose hands were mottled and tobacco stained.
“If you go to Havana, see if the food is any good now,” Juan said to me.
“I heard that there is only one dish on the menu each night,” Totty said.
Sara, my émigré friend, said she used to go to Centro Vasco all the time after Castro took it over. Now she was eating a bowl of caldo Gallego, which she said she had hankered for ever since the Saizarbitorias’ restaurant was taken away.
“In the Havana Centro Vasco, the food isn’t good anymore,” she said. “It’s no good. It’s all changed.” You have to pay for the food in United States dollars, not Cuban pesos, she said, but you don’t have to leave a tip, because doing so is considered counterrevolutionary.
THE BASQUE BOY is still there, in Havana. His white shirt is now the color of lemonade, though, because after the revolution the murals on the walls of Centro Vasco were covered with a layer of yellowish varnish to preserve the old paint.
My waiter in Havana remembered Juanito. “He left on a Thursday,” the waiter said. “He told me about it on a Wednesday. I was at the restaurant working that day.” I was at Centro Vasco, sitting at a huge round table with a Cuban friend of Sara’s, eating the caldo Gallego that made everybody so homesick, but, just as I’d been warned, it wasn’t the same. The waiter whispered, “We need a Basque in the kitchen, but we don’t have any Basques left,” and then he took the soup away.
The restaurant looks exactly like Juanito’s model—a barnlike Moorish-style building, wit
h an atrium entryway. The government has had it for thirty-five years now and has left it just as Juanito left it, with a fish tank and a waterfall in the foyer, and, inside, thronelike brown chairs, and cool tile floors, and the murals—Basques playing jai alai and rowing sculls and hoisting boulders and herding sheep—wrapping the room. As I had been told, business is done in dollars. People with dollars in Cuba are either tourists or Cubans who have some business on the black market or abroad. When my new Cuban friend and I came in, a Bruce Willis movie was blaring from the television in the bar. At a table on one side of ours, a lone Nicaraguan businessman with clunky black eyeglasses was poking his spoon into a flan, and at the table on our other side, a family of eight were singing and knocking their wine goblets together to celebrate the arrival of one of them from Miami that very day.
I myself had been in Havana for two days. On the first, I went to the old Centro Vasco, where Juanito had started: not the place where he had moved the restaurant when it became prosperous, the one he’d built a model of to hang over the Miami bar, but the original one—a wedge-shaped white building on the wide road that runs along Havana’s waterfront. The wedge building had been Havana’s Basque center—the centro Vasco—and it had had jai alai courts and lodgings and a dining room, and Juanito, the pretend world-famous jai alai player, had started his cooking career by making meals for the Basques who came.
My Kind of Place: Travel Stories from a Woman Who's Been Everywhere Page 14
