Restaurant & Lounge
Restaurateur Alexander Duran of Son Cubano and culinary titan Chef David Burke bring modern American-Asian-Cuban fare to Fort Lee, New Jersey with the opening of VENTANAS Restaurant and Lounge at The Modern.
Our menu showcases America’s melting pot of flavors with an emphasis on Latin and Asian ingredients. Signature dishes include a Pastrami Smoked Salmon Arepa, Tuna Tartare Tacos, Oxtail and Pepper Jack Cheese Croquettes, Salt & Coffee Crusted Whole Red Snapper, Chef Burke’s Patented Salt-Aged Beef, the VENTANAS Sushi Roll, and more.
VENTANAS features floor-to-ceiling ventanas, or windows, with vibrant views of the newly-designed, two-acre park and outdoor terrace bar. The 7,000-square-foot restaurant is home to three unique venues under one roof – a tapas lounge, cosmopolitan bar and full-service dining room complete with a chef’s table. With red and black accents and hanging chandeliers, VENTANAS evokes a seductive ambiance reminiscent of old Havana.
Catering to the night-owl crowd, VENTANAS will be Fort Lee’s newest late-night dining and dancing destination. On weekends, the restaurant and lounge will feature music and entertainment including live bands and DJs where guests can dine, dance and indulge their senses.
MON • CLOSED
TUES • 4pm - 12am
WED • 12pm - 12am
THURS • 12pm - 1am
FRI • 12pm - 2am
SAT • 11:30am - 2am
SUN • 11:30am - 11pm
200 Park Ave,
Fort Lee, NJ 07024
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In 2000, the Duran family started a new Cuban restaurant & bar concept called Son Cubano, located right in the heart of the Meatpacking District in New York City. With the steady success of the brand in NYC, Son Cubano expanded in the Winter of 2010 with the opening of a brand new 7,000 square foot waterfront restaurant and lounge in Port Imperial, New Jersey.
With spectacular skyline views of the New York City, the waterfront restaurant serves a modern Cuban menu and has become a destination hotspot for both locals and out of town travelers…
Blurring the lines between chef, artist, entrepreneur and inventor, world-renowned chef David Burke is one of the leading pioneers in American cooking today. A graduate of the CIA and a student at École Lenôtre Pastry School in Plaisir, France, Burke worked with legendary chefs in France and New York such as Pierre Troisgros, Daniel Boulud, Charlie Palmer, and Waldy Malouf. Burke’s mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving Three Stars from the New York Times at the River Café…