Pitahayas – LCM 43 Spring 2016


Pitahayas_2Feb2016_FE_00Located oceanfront in the Sheraton Hotel complex, this is by far one of the best places to be when there is a full moon rising or whales are visiting in the bay. Start with cocktails in the new Pitayitas Bar, where you can have a bird’s-eye view of the arch, enjoy an appetizer, then head to the dining area under a magnificent palapa roof and revel in chef Volker Romeike’s outstanding fusion dishes influenced by Pacific Rim flavors. Appetizers include char sui shrimp taquitos wrapped in jicama, as well as pork carnitas with a pineapple marmalade sauce. Try the shiitake mushroom salad with spicy bacon, soy, and two cheeses. The best is yet to come with many choices of wok specialties or meats and seafood from the Pacific grill such as roasted sea bass and—what turned out to be a real favorite of my dining experience—jalapeño-honey-glazed pork belly with sweet potato plantain mash, and Hawaiian barbecue sauce accompanied with Asian ratatouille. A beautiful ending to an excellent dining experience is a dessert of a chocolate coconut–shaped shell filled with sorbet. The elegant wine cellar, La Cava de Santiago, is perfect for parties and intimate dining; it houses a collection of more than 400 wines. A variety of music is offered nightly. Km 10 on the Tourist Corridor, Cabo San Lucas, (624) 145-8010. Nightly 5 p.m.–11 p.m. AmEx, MasterCard, and Visa, and vouchers accepted. $$–$$$ S.A.B.


LCG: https://www.loscabosguide.com/pitahayas/