Center City’s Rum Bar recently appointed Luis Lara as its new executive chef. Lara’s most recent gig was running his own Caribbean small plates restaurant, Ramona’s in Haddonfield, NJ. He is of Cuban decent and was raised in the Dominican Republic, where prior to pursuing a culinary career, he trained to be a professional baseball player, according to a press release. At Rum Bar Lara has revamped the menu, putting an authentic Latin spin to its offerings. New dishes include Mofongo, green plantains mashed with garlic, onion, cilantro and bacon, topped with a choice of grilled shrimp, marinated chicken or carne asada, Puerto Rican Pernil, slow-roasted leg of pork served with rice, beans and maduros, and Sautéed Pulpo with Mojo, octopus sautéed in garlic and olive oil, finished with lime and cilantro. In addition to Lara’s new original dishes, he’s put his touch on Rum Bar’s popular Jerk Chicken Wings and Baby-Back Ribs.