Cuba Libre had its gears ground from the outset with the objective of pulling in and lubricating Dallas' stylish throngs into sultry swarms. The look and feel is addictive. And to keep them there, Cuba Libre has enlisted former We Oui chef Nick Badovinus to seduce the flies with stuff like grilled achiote pork chops on camote-corn hash and roasted banana curry sauce, and citrus tempura battered fish--because nothing's worse than being malnourished when you're trying to do the bar bump.