Drew Deckman is an artist. Starting with the best ingredients, Drew puts together a menu that is original and beautiful. Drew focuses his attention on introducing the diner to the wonderfully complex flavors of Baja quisine. Not only is the food delicious, it is also expertly plated. I also like the concept of every course having three serving sizes; tapa, starter and entree. This allows you to taste a number of different dishes in appropriate sized servings. His trio of tuna dish ( tataki seared, carpaccio, and tartare) is the best I have had anywhere in the world. The wine list is interesting in that it is only Mexican wines. The wine industry here in Mexico is flourishing and they are now producing some credible white wines. Try the savignon blancs.
The staff is great. Friendly and helpful and genuinely concerned that they make your evening a memorable one. The ambiance is different in that one can choose from a number of outdoor terraces or an indoor room that has more of a bistro feel to it. People seem to get put off because the restaurant is on the roadside, and yes you can hear cars going by when dining outdoors. But the views more than compensate for this, and once you start eating his food somehow the noise just disappears.
If you dine here, make an effort to talk with Drew. For foodies, his insights into Baja cuisine and gastronomy in general are a real treat.
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