After 23 years at the helm of Nick-San, Los Cabos master chef Ángel Carbajal was looking for a new challenge. Hence: Fat Tuna Copas y Cocina, which opened last year. The sleek three-level restaurant is set in the heart of the Land’s End city’s nightclub district—it sits on the same block as late-night meccas Mandala and El Squid Roe—and showcases all the seafood mastery one would expect from Carbajal (think spicy octopus with three chiles, lime, garlic, Himalayan salt, and quinoa), as well as a generous selection of steaks (including a Wagyu rib eye with ponzu and sesame oil pearls, and flank steak with garlic fries). The real eye-openers, however, are found on the pasta menu; it features delicious options that, in their finished form, often seem as much Mexican dishes as Italian. Gnocchi with chorizo? Black risotto with huitlacoche? Pizza with arrachera? Welcome to the wonderful world of Ángel Carbajal. Local press and fine dining connoisseurs gathered April 28 for a private cocktail party to celebrate Carbajal’s latest project. A state-of-the-art elevator whisked VIPs from ground level to the rooftop, where they were fêted in grand style with top-shelf tequila cocktails and what seemed an endless succession of delicious hors d’oeuvres, before settling in for a more thorough examination of the bill of fare. Boulevard Lázaro Cárdenas S/N (between Morelos and Zaragoza), Cabo San Lucas, (624) 143-4740, www.facebook.com/fattunacabo. Daily noon–midnight. $$ C.S.
Contact Page in Los Cabos Guide: http://www.loscabosguide.com/fat-tuna-restaurant/