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Los Cabos Magazine Issue 45 Winter 2017

Enjoy the catch of the day served three ways at Solomon’s Landing. Los Cabos Magazine | Winter 2017 93 ROGELIO PÉREZ DINING has not only survived but thrived. Its recipe for success is no secret: This is a restaurant that never wavers in its commitment to high standards—with its ingredients, with its waitstaff, with its flavors. Leading the way, Italian-born chef Matias Forte has proved himself a formidable ambassador of the restaurant and food (and wine) of his home country. As chef of the downtown Italian eatery, he has become—in many ways—the face of Italian dining. And, with dishes like bucattini al ragu and papardelle al funghi, he does his homeland proud. Meat lovers will enjoy Forte’s grilled baby lamb chops, and pork belly cooked for 36 hours served with beer gravy. Two new salads are offered along with the favorite Caesar salad prepared at table. Tortellini stuffed with king crab is a new item served in a light seafood sauce, and pizza lovers will be pleased to see a new variety with smoked salmon. He’s also trying to win over Los Cabos residents and visitors when it comes to other aspects of Italian life. He’s created a new wine list, with more Italian wines and more choices at the best prices. With a choice of dining rooms and a beautiful patio open to the stars, it is not difficult to find a romantic spot to celebrate occasions big and small. Boulevard Marina and Camino del Cerro, Cabo San Lucas, (624) 143-0225, www.restaurantromeoyjulieta.com. Daily 8 a.m.–11 p.m. AmEx, MasterCard, Visa, and vouchers accepted. $$–$$$$ S.A.B. Solomon’s Landing It’s hard to believe that Solomon’s Landing turns 20 this year, but it’s easy to see what has allowed for such success. Visits to Solomon’s Landing often stretch out, from noon through the dinner hours. And why not? This is a prime people-watching perch on the Cabo San Lucas Marina, a surfeit of surf, turf, and cocktail options, and gorgeous maritime views of colorful sailboats, luxury yachts, and the occasional sea lion begging for snacks from the back of a returning fishing vessel. The restaurant has long distinguished itself with quality and quantity— offering an enormous array of culinary treasures from bar, breakfast, lunch, kids, sushi, dinner, and dessert menus— and the lunch menu offers a suitably eclectic introduction to the restaurant’s voluminous charms. Dozens of terrific sandwich and hamburger options are crafted daily, including the delectable fresh tuna medallion cooked rare or medium and topped with arugula and tasty, delicate cilantro sauce. Margaritas, mojitos, and frosty cold ones are the perfect accompaniments to the nomadic groups of charro-clad mariachis singing songs of love and revolution in the Mexican afternoon. They also tend to get along nicely with the restaurant’s killer ceviche and organic salad with lettuce, cherry tomatoes, fresh mango, tangerine wedges, hearts of palms, fresh mozzarella, feta cheese, and Solomon’s signature passion fruit dressing. Looking for something a little more traditionally Mexican? Specialty items like burritos, enchiladas, tacos, and quesadillas offer delicious entries into Baja cuisine. Cabo San Lucas Ma- rina (behind Tesoro resort), Cabo San Lucas, (624) 143-3050, www.solomonslandingcabo.com. Daily 7 a.m.–11 p.m. Discover, MasterCard, Visa, and vouchers accepted. $–$$$ C.S. Sunset Mona Lisa The superlative Sunset Mona Lisa is in a class all its own. And only executive chef Paolo della Corte could author a menu worthy of the vistas guests enjoy at this landmark Cabo San Lucas restaurant—a spot so magical that staffers estimate there’s at least one wedding proposal per night. Stop at the Taittinger Terrace—the on-site oyster and Champagne bar—


Los Cabos Magazine Issue 45 Winter 2017
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