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Los Cabos Magazine #37 - Summer 2014

Chef-owner Brian Solomon (left, next to chef Silviano Orozco) offers one of the region’s most expansive menus at his Solomon’s Landing Restaurant. SUMMER 2014 | LOS CABOS MAGAZINE 67 But despite his Cordon Bleu training and experience in five-star restaurants, Solomon’s recipe for success in Cabo San Lucas has from the beginning been rather simple: 1.) Provide guests with generous portions of quality food made from the finest available ingredients. 2.) Do so at affordable prices in a relaxed environment. 3.) Top it all off with prompt and friendly service. The commitment to quality is complemented by a perfect people-watching post on a scenic corner of the Cabo San Lucas Marina. Fresh sushi and signature seafood specials like the chef’s stuffed fish with lobster sauce are key attractions, but Solomon strives to offer delicious dishes that will appeal to all tastes—and diners of all ages. His restaurant features an extraordinary variety of choices on multiple menus—breakfast, bar, kids, lunch, sushi, and dinner—without ever sacrificing freshness or overall quality. “Too many people are concerned about the business aspect of running a restaurant,” Solomon says, “when all that really matters are the customers and the quality of the food.”—C.S. For more on each of these chefs, check out our Los Cabos Guide blog at www.loscabosguide.com/blog. �� Solomon’s Landing


Los Cabos Magazine #37 - Summer 2014
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