BY PETER K.
"No wonder it is an Atlanta Journal pick. It is a gem. Food is really tasty and the portions are huge. Excellent take out spot! The sandwiches are huge and full of flavor. If you are in the area, and want a quick bite, give PAPI's a try you won't regret it. Excellent!! Moving here from Florida, I wasn't expecting any good Cuban cuisine in ATL. This place is actually better than places in Miami and Tampa Bay. The Cuban sandwich is as good as the best I've had in St Pete, FL (which was always better than Miami) and the ropa vieja, papas rellenas, plantains, red and black beans are to die for!"
One of the "TOP 10 VALUE RESTAURANTS IN THE CITY" Atlanta Journal
BY BOB TOWNSEND, Access Atlanta
"Papi's in Midtown makes a Cuban Sandwich that's delicious and authentic, if a bit different, in surroundings that are decidedly shinier and happier... That shows up in the bright folk art that decorates the outside and inside walls of Papi's, and the Creole influence in the food."
"Papi's Cuban sandwich differs from the better-known Havana variety in that it uses shredded pork that's been marinated and smoked. It's topped with the usual ham, Swiss cheese, dill pickles, mustard, mayonnaise and a bit of mojo sauce, then pressed between slices of fresh Cuban bread, and served warm. The result is a delightful blend of deli and barbecue flavors. Other sandwich choices include a Cuban dressed with lettuce, tomatoes and onions, or made with chicken instead of pork, and steak, potatoes and onions on Cuban bread."
Papi's on Ponce offers a first-rate lesson in Eastern Cuban cuisine.
BY FLORENCE BYRD, Creative Loafing.
If GOOD CUBAN FOOD is what you really want then PAPI's in Midtown is what you really want. The atmosphere of the place gives you a mere hint of what current Cuba looks like...
They also have the best Mango and tropical fruit milkshakes you can get in the Atlanta area. Their shakes remind me of Saturday afternoons at the beach in Puerto Rico. Definitely check out their website, you might actually disconnect from the GA Tech bubble and learn of true human sacrifice and struggle as you read the story of Papi's. And if you spend a little time at Papi's and talk to the employees, especially the cook, you might actually hear some of their Cuban political refugee stories.
They are truly amazing people and their food is outstanding authentic Cuban food.
As for the food: Folks, this is the real thing. Everything we sampled from the menu was clearly made from scratch. Biting into a papa rellena, a mashed-potato ball filled with shredded beef, rolled in bread crumbs and deep-fried, I realized the papas rellenas I'd tried before were mere mockeries of this odd but delicious Cuban specialty. The crispy empanada was also heavenly
Papi's substitutes shredded pork marinated in its "secret recipe" mojo sauce. It's terrific: The sweet, smoky pork really stands in the hodgepodge of other ingredients on the sandwich. Another specialty is the hallaca, a Cuban take on the tamale. Bits of pork and spicy peppers stud the fragrant, steaming cornmeal filling.
CRAZY FOR A CUBAN
Papi's lured in early patrons (myself included) with a list of fun small plates such as papas rellenas and roasted pork-studded tamals. But as it turns out, the Cuban sandwich is somewhat of a superstar, and currently, the best our city has to offer. The bread, perhaps the single most important component of any Cuban sandwich, arrives warm and crunchy — fresh off the hot press. The roasted pork, perhaps the second most important component of this sandwich, is tender, succulent, tangy chunks rather than the cheap pre-packed stuff used to build many lesser Cuban sandwiches.