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Los Cabos Magazine Issue 45 Winter 2017

DINING The flavors and presentation at Nick-San always leave a lasting impression. 88 Los Cabos Magazine | Winter 2017 COURTESY NICK-SAN perience can’t be relegated to just one visit. Boulevard Marina L10–L2, Plaza de la Danza, Cabo San Lucas, (624) 143-2491, www.nicksan.com. Daily 11:30 a.m.–10:30 p.m. (One hour of free parking available at adjacent Tesoro resort). Discover, MasterCard, Visa, and vouchers accepted. $$–$$$$ Nick-San Palmilla On our last trip to Nick-San Palmilla, we started with a Champagne cocktail from the Champagne Bar at the Garden to get ourselves into the ambience. The chef sent an amuse bouche of whitefish sashimi served with truffle oil. And we continued with a jicama tartar made of seabass, jicama, chasoba, and a refreshing citrus dressing. Try this dish with the house sauvignon blanc so you will be able to appreciate even more the fruity sides of the wine and of the dressing as well. We then continued with the Negi Roll, made with whitefish, with a creamy yuzu sauce. This visit to Nick-San Palmilla was totally different from previous trips; the restaurant was completely remodeled by French architect Jacqueline Perrot, and there is now also a lovely Zen vibe in the Garden Lounge Bar as well as in the terrace facing the sea. Come for a visit and enjoy great service, unbelievable dishes, and a unique ambience, whether it’s for lunch, dinner, or for a special occasion. Nick-San Palmilla also offers its Beyond catering service. Pair the most exclusive setting in Los Cabos with incredible flavors and service. Area privativa Ap-15, Shoppes at Palmilla, San José del Cabo, Phone (624) 144-6264, www.nicksan .com. Daily 2 p.m.–11 p.m. Discover, MasterCard, Visa, and vouchers accepted. $$–$$$$ The Oyster Bar Fresh, local seafood abounds in Los Cabos, but for shellfish aficionados, the lunchtime choice is clear: The Oyster Bar. The afternoon iteration of the popular Baja Lobster Co. restaurant offers a congenial open-air atmosphere overlooking the Cabo San Lucas Marina, as well as the area’s best selection of seafood classics like oysters on the half shell, Acapulco-style shrimp cocktail, chocolate clams (named for color, not flavor), oysters Rockefeller, and a Mexican variation of a traditional country crab, shrimp, thin caramelized onions, and a touch of truffle oil. One of our favorite dishes was the crab ravioli, a special dish currently available exclusively at the Palmilla location and consisting of delicious ravioli stuffed with softshell crab and shitake and served


Los Cabos Magazine Issue 45 Winter 2017
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