At 1919, we are passionately committed to offering up the freshest organic and local ingredients for each and every dish we create.
We believe in sourcing all our menu components with social consciousness ~ and always at the pinnacle of good taste.
We place the highest value on hand-selecting products that are local, artisanal, and home made in order to craft food that is truly flavor-forward ~ served up fresh and with a contemporary flair ~ from our kitchen to your table.
Chef Juan José Cuevas
Puerto Rico native and Culinary Institute of America honors graduate, Chef Juan José Cuevas began his professional career in 1995, at a three-star Michelin restaurant, Akelarre in San Sebastián, Spain. In 1997, he returned to the United States and continued enhancing his culinary skills as Tournant & Saucier for the Dining Room at The Ritz-Carlton, San Francisco under the internationally known Chef Sylvain Portay.
In July of 2000, Juan José joined the prestigious Alain Ducasse at the Essex House in New York as Saucier. Afterwards, he returned to Spain and completed an externship, staging at the Michelin-starred restaurant, El Raco de Can Fabes of Chef Santi Santamaría. In 2001, Juan José returned to New York as Sous Chef under Chef Christian Delouvrier of the legendary restaurant, Lespinasse. During his tenure at Lespinasse, the restaurant received the highest accolade a food critic for the New York Times can award a New York restaurant, four stars.
His next move was to join Chef Dan Barber at Blue Hill where they both obtained international recognition thanks to Juan José’s culinary skills and for Dan’s passion for the farm to table concept. Under the command of Juan José, Blue Hill was recognized and rated three-stars by the New York Times and one-star by Michelin. Later, Juan José joined Chef Ed Brown as Chef de Cuisine at Restaurant 81, achieving one star from Michelin during their first year.
In 2009, Juan José was awarded, Chef de l’ Avenir, (Chef of the Future) by the International Academy of Gastronomy. Juan José was the Executive Chef at The Pluckemin Inn at Bedminster, New Jersey during the following two years.
After many years honing his culinary craft alongside some of the most notable chefs in the world, Juan José returns to Puerto Rico as Executive Chef of the luxurious Condado Vanderbilt.
Sous Chef – Carol Reyes
Pastry Chef – Nasha Fondeur
PUERTO RICO RESTAURANT WEEK™ DINNER MENU
Choose one for each course
Shaved Parmesan Cheese / Colombino Olive Oil
Poached Green Asparagus / Peas / Favas / Radish / Herb Salad / Truffle Vinaigrette
Wasabi Tobiko / Cilantro / Soy-Truffle
Yogurt / Charred Scallion / Crispy Granola
Organic Tomato Sauce / Pine Nuts / Sage / Local Goat Cheese
GRILLED HANGER STEAK
Curried Spinach / Raisins / Black Beluga Lentils
Chickpeas / Clams / Mussels / Tomatoes
Local Bok Choy / Aromatic Vegetable Broth
COCONUT PANNA COTTA
Tropical Fruit / Organic Grains Granola
ASSORTED ICE CREAM AND SORBET
BANANA CARAMEL SUNDAE
Sesame Brittle / Toffee Rum Sauce / Black Sesame Ice Cream
*Does not include tax or tip
Local ingredients: arugula, cilantro, radish, calabaza (squash), tomato, goat cheese, bok choy, tropical fruits
Farm to Table