My wiife and I were in Cabo for the week. We looked up and tried manny local highly rated restaurants one with a similar concept. Not nearly as outstanding as Deckman,s. We arrived a little before they were open and were told we could wait at the bar. Fantastic move, while we were waiting the owner/chef started to write the daily menu on the boards. He introduced himself and discussed the menu. We had won a gift certificate for a three course meal at a fundraiser on a earlier trip. We discussed what things we liked and what we didn't, then as if on Que, the most wonderful dishes started to arrive and continued to do so. Each unique, with ingredient,s that we enjoy and each one better than the last (more than three). All in all the food, service, and entire experience was excellent.I would recommend Deckman,s to all

I am a "Foodie" and I have eaten at so many outstanding restaurants in my life and I have to say, Deckman's is WAY up there at the top of that list. The last visit I had there, I did their tasting menu and from the amuse bouche (which that tiny little bite, rocked my world) to the dessert it was one taste bud party after another. Chef Deckman is so creative and I promise you, you will not be disappointed in dining there!

I don't even have enough words in my vocabulary to explain how impressed I am with Deckmans! My dad stumbled upon this place, and learning of the refined menu, told me he had just the place to bring me on our next trip to Cabo. We sat down, with Gustavo as our waiter, and just told him that we wanted the 7 course meal with wine pairing. I saw on the menu board that they had fresh foie gras, so I asked him to please make that one of the courses since it is now banned in CA. We started with an amuse-bouche of veal tongue, followed by oysters, tuna tartar, squash blossom, quail, foie gras, flank steak, a palete cleanser and then a deconstructed apple pie. Even if I tried, I would not be able to find a single complaint with any part of the meal. We also were able to try five different wines, a microbrew and some Mezcal with oranges rolled in ground worm and sea salt. Gustavo presented each course with a description, and often explained where the ingredients were from. My dad drives Baja, so he gave directions to the winery of the wine we were drinking and they had a great time talking about the smaller cities along Baja CA. The Chef came out to greet us and talk with us. The atmosphere was very nice. It was just an all around great evening!!!

The only thing I could see being a problem is the noise from the highway if you sat on the front patio, but we sat inside. It is a little pricey, but less money than we would spend on a similar meal in CA. The staff was excellent, the food was mouth-watering and I already have plans to go back on my birthday!

Great job, Drew!

First of all, the setting is a bit off putting right on the highway with the traffic noise. We elected to sit outside and it was distracting. The food was really nothing to rave about. My duck was severely undercooked. Chef Drew Deckman did come out and talk to us and the service was attentive. However, for our priciest meal all week, I expected much more and had much better at Cocina Y Cantina