The elegantly appointed restaurant’s commitment to superb customer service and organic, locally sourced produce and seafood remains while the ownership has also introduced a new-look menu that features many items slow-cooked in Peacock’s wood-fired oven. The yellowfin tuna tataki appetizer is done in a black sesame crust on a bed of lime, ginger, and serrano pepper, and the hearty lobster chowder comes with oven-baked garlic grissini. Chilean chef Mary José Aravena’s talents are at their best, however, with slow-cooked entrées like the red wine–cardamom reduction beef ribs (roasted for six hours until tender) and the succulent suckling pig (roasted overnight and ably complemented with tarragon, Cambray potatoes, mushrooms, and tomatoes).

For those in the mood for lighter fare, the restaurant and adjoining lounge area also offer tapas and Tuscan-style pizzas. The kitchen is open, so you can watch the creative process while sipping wine or enjoying a tropical cocktail at the bar. Paseo del Pescador, near the entrance to ME Cabo, Cabo San Lucas, (624) 143-1858, www.peacocksrestaurant.com. Nightly 5 p.m.–midnight. AmEx, MasterCard, and Visa accepted. $$–$$$$ C.S.