Broken English or Broken Spanish; Spanglish is our way of life.
Our Mission at Spanglish is to re-introduce Cuban-American dishes, made with the best quality, freshest, sustainably sourced ingredients available. Welcoming every guest into our little Cuban kitchen, feeding their souls with our vibrant culture and dishes that were taught down by generations of our mothers and grandmothers.
LIKE WHAT IS IT?
Spanglish is an ingredient driven, Cuban American concept that was conceived while the couple was living in New York. The dishes that the Prados wanted to showcase at Spanglish were dishes they both ate while growing up in Miami. These dishes brought passion and soul onto the dinner table, where as a family, they shared memories about their rich history and vibrant culture, while listening to classic 50’s Cuban music playing in the background…. and of course, mom always had dessert.
Tomas and Lynda Prado are the proud owners of Spanglish Cocina+Bar. Tomas is a classically trained, Cuban-American Chef who always aspired to open a Cuban American cuisine concept in Charleston, South Carolina in honor of his heritage and love for his family.
In his culinary career, Tomas has worked alongside some of the world’s most renowned Chefs including Daniel Boulud, Jose Andres, Sam Gorenstein and most recently has worked as the chef at Andrew Carmellini’s wildly popular rooftop restaurant and lounge “Westlight” in Brooklyn, New York. His wife, Lynda, comes with an extensive background in hospitality and human resources. Lynda is also the Creative Director and vision behind “cool Miami vibes” at Spanglish. With the help of her mom, she also brings most of the sweet offerings at Spanglish, such as her famed “2nd best flan” and her mother's Cuban rice pudding.
Both were “born and raised in da County of Dade” and raised by Cuban families. Lynda was born in the City of Miami and Tomas was born in Hialeah… ya tu sabe.
In early 2018, the couple came to Charleston, a city which they both loved very much, and opened up their lil Cuban Kitchen at the Workshop. After six months of working alongside concepts like Juan Luis and Pink Bellies, the couple decided it was time to venture out and locate a more permanent home; aggressively searching for their brick-and-mortar. During this time, the “Hustling Prados”, as they were lovingly known, seemed to pop up just about everywhere you looked! Setting up their pop up shops at The Daily, Charlestowne Fermentory, Palmetto Brewery, amongst many other locations, in and throughout Charleston. Soon their dreams became reality and The Prados found their home in beautiful West Ashley taking over the former Bluerose Cafe. Prior to the construction phase of the new Spanglish Cocina+Bar location, the couple made a beautiful friendship with Timur and Michael, the mixology phenoms behind Dalila’s on Spring (21 Spring Street). At Dalila’s, the vibe was right, the drinks are proper and everything just fell into place— their famed Cubano sandwich found a home and it is still served there today.
Finally, Spanglish has opened to public and it has quickly become one of Charleston’s Best Kept Secrets— although if the first few weeks is any indication of how well that secret has been kept, it would be safe to say the secret is definitely OUT!
What’s Going On Now, What to Expect and What’s Next:
Spanglish is NOW OPEN for Dinner Service Only, Tuesday through Saturday, 5pm until 10pm. Closed on Sundays and Mondays so our team has a chance to spend time with family and friends, but mostly to rest.
Spanglish has plans to open the outside patio in the coming weeks to accommodate for additional seating and to welcome some furry guests too! (We love DOGS!)
Spanglish has plans to open for lunch in the very near future. The launch of our lunch service will be posted on our Social Media - Follow us @spanglishchs!
Spanglish has been patiently awaiting their liquor license…. so for the moment, it is BYOB!! Bring your own bottle of wine or bring your favorite craft beer but don’t forget, we have some seriously delicious MOCK-Tails too.
To-Go is an option that you can take advantage of at the Bar. Ask your Host for details.
No reservations are being taken at this time, however, possibly in the near future. We appreciate our guests for your patience.
Wait Times: During the week, we have noticed that the waits are shorter but unfortunately, there is still a wait. We encourage our guests to come early and to be please be patient. The waits on the weekends tend to be longer.
“I’m having a party for 50 guests and want to have it at the restaurant, is that possible?” YES!
Catering and Buy Out opportunities available. Email: email@example.com for more information.
What to Expect: The food is fantastic! We love when our guests compare us to those iconic Miami eateries and we are flattered but to be honest, we are nothing like them— let us clarify: We do offer “traditional Cuban flavorful dishes” and we try our best to make them as traditional as we can, but we use local, superior products and ingredients like Anson Mills, Joyce Farms and many others versus stuff out of a can or out of a bottle. All our marinades are made in house and we focus on quality. We are not your typical turn-and-burn spot. No offense at all to those fantastic Miami spots that we ourselves frequent when we go back home, but we like to describes ourselves as: “If Versailles or La Caretta had grandchildren, that’s who we would be. Traditional Cuban dishes with a ‘modern’ touch— not fusion, just modern.”
It is LOUD! Most of our guests are having a great time and this building is over 50 years old— the acoustics are AWFUL and although we did our best to add sound proofing, it is very hard to keep the noise down. Good times and a vibrant ambiance come at a price and so we apologize for any inconvenience this may cause.
Décor: Our aesthetic is simple— minimal, Miami inspired, casually cool… and yes, lots of PINK and NEON! The best time to see the space in its full glory is right as the sun comes down— the restaurant GLOWS!