Hemingway’s Cuban Kitchen to Open in Upcoming Bowen Yard Food Hall

The new food hall will open in Winter Haven
Photo: Official

The intersection of Avenue C Southwest and Fourth Street North in Winter Haven will soon be home to Bowen Yard, a new food hall featuring a variety of food offerings ranging from seafood to ice cream, to a great Cuban sandwich.

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“Looking for a cocktail, quick bite or an authentic sit-down restaurant?” asks the food hall’s website. “Bowen Yard has it. Our crafted community cuisine, recreational yard, and exciting events make Bowen Yard Winter Haven’s newest dining treasure.”

One concept opening at Bowen Yard is Hemingway’s Cuban Kitchen, a brand with a location currently open at Tampa’s Armature Works.

Hemingway’s Cuban Kitchen’s menu opens with appetizers like Tostones Rellenos and Cuban Salchipapa (Shredded pork, chicharrones, melted cheese, chopped avocado, crispy onions, aioli duo, fresh chopped cilantro piled high on a bed of yucca fries). Then follows a selection of “Cuban Bowls,” like Palomilla Bowl (Grilled Flank Steak with Onions and your choice of 3 sides).

Sandwiches include the Hemingway Cuban, the Black Bean Burger, and El Ultimo (The ultimate steak sandwich: thinly sliced palomilla steak, caramelized onions, crispy potato strings, melted cheese & cilantro garlic aioli on toasted Cuban bread). It is not yet known what changes might be expected in the Bowen Yard location.

What Now confirmed the opening with a representative of Hemingway’s on Friday.

You can keep up with Hemingway’s Cuban Kitchen news by following @hemingwayscubankitchen on Instagram.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.

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