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Los Cabos Magazine #37 - Summer 2014

Don Sanchez Chef Tadd Chapman is transforming the San José del Cabo dining scene with his trio of restaurants: Habanero’s Gastro Grill & Tequila Bar, the Retro Burger Bar, and this, an incredibly impressive fine dining establishment that wows from the moment you are greeted with a wall lined floor to ceiling with more than 300 labels of wine. Of course, there is also an aquarium, a sleek tapas bar, and an alfresco dining area that is simply lovely. The menu features innovative twists on Mexican classics: The Chile Wellington, for example, is a poblano pepper stuffed with filet mignon tips, mushroom duxelle, and Gorgonzola served in a pomodoro sauce. The grilled octopus is served with pickled jalapeño tempura, and the red curry–seared tuna on the tapas menu comes with apple slaw. There’s also the “Chef’s Tasting/Pairing Lunch,” which is available by reservation only and features five-plus courses of market-driven meals based on the chef’s fancy. Learn more about 78 LOS CABOS MAGAZINE | SUMMER 2014 José del Cabo, (624)142-2444, www.donsanchezrestaurant.com. Sun.–Thurs. noon–3 p.m. (by reservation only), 5:30 p.m.–10:30 p.m.; Fri.–Sat. noon–3 p.m. (by reservation only), 5:30 p.m.–2 a.m. (kitchen closes at midnight). AmEx, MasterCard, and Visa accepted. $–$$$$ C.M. Dos Mares Marina Grill & Bar A covered deck with ceiling fans welcomes those strolling along the Cabo San Lucas Marina to this waterfront restaurant. Here guests will find an extensive menu and exceptional service by the smartly decked-out waitstaff in hot pink shirts and black pants. Diners have a pelican’s view of sleek yachts while sitting on the deck or at the bar. Daily lunch specials may include tacos, hamburgers, or seared tuna salad. The top-notch dinner offerings center on Mediterranean seafood. Picture-perfect salads are a good way to start. The Baltic salad is made with spinach, strawberries, avocado, and pecans in guajillo vinaigrette. Another starter is the lightly fried soft shell crab on avocado with chipotle sauce. The broiled shrimp or sea scallops on a bed of couscous and topped with grilled leeks or baked lobster tail served with a velvety soubise sauce is an elegant way to celebrate a special occasion. Filet mignon in port wine Francisco Estrada Try a fresh take on tuna at Don Sanchez, where you can enjoy red curry seared tuna with fresh apple slaw. Francisco Estrada Habanero’s Gastro Grill & Tequila Bar in San José del Cabo serves its filet mignon with a port and portobello demi. Chapman in our feature “Family of Three,” page 52. For information on Don Sanchez’s “Wine-maker’s Dinner and Pairing,” call (624)142-2444. For an insider’s look, follow Chapman on Twitter: @chef_tadd. Blvd. Mijares S/N Edificio Eclipse Int 3, San


Los Cabos Magazine #37 - Summer 2014
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