I certainly didn't expect to be writing a review of a seafood and steakhouse in Cancun, and even more unexpected is the fact that this is going to be a rave review. We went last night with a reservation made by our hotel concierge, and from the moment we walked in the restaurant, service, food and location surpassed our expectations. We had a table on the terrace overlooking the lagoon and fountains, but the full glass windows in front of the main restaurant room mean that you would get just as lovely a view inside. Our waiters, Juan Carlos and Cesar, introduced themselves immediately, organised drinks, brough a spectacular bread basket (inlcuding a flat bread with Chipotle), and gave a wonderful air of competence and efficiency. They never disappeared, and they always asked the next question at exactly the right moment (another bottle of wine? More water). The red wine I ordered was a 2005 Los Vascos Grande Reserve Cab Sauv, and I was very impressed that Juan Carlos came over with the bottle and said that it was the last 2005, and if we needed another bottle it would be 2006. Was that OK? Proper attention to detail. Brilliant.
We binged on seafood to start, I had stone crab claws, one of my fellow diners had Alaskan King Crab claws and my partner had half a dozen teeny tiny Japanese oysters. He said they were the best he had ever eaten (and he had Baja oysters for lunch six hours earlier!). All very good. Then on to the main affair....
The steaks here are wonderful, with a great choice available. I had a trimmed dry-aged rib eye, and it was cooked to perfection. If the reviewer on here that says it is like cheap supermarket meat could tell me where he lives as I want to shop in his neighbourhood. This was first class steak cooking - better than Smith and Wollensky (although in that style), and more like Meat Market in South Miami Beach. The side dishes deserve special mention. The French fries with truffled Parmesan cheese on them were a world class dish by themselves. I can't believe I am typing this, but they are better than the fries at the Delano. There. I've said it. The creamed corn was excellent, and my partner said the spinach was good. I'll take his word for it. Yuck.
I wandered though the dining room to the restroom and the Head Chef saw me peeking in my normal nosy way into the kitchen. He introduced himself (a Mexican from Nebraska!), and showed me the kitchen and how it is managed. This is a top class kitchen serving great food with style and real attention to detail.
After dinner we chatted and asked each other what we could possibly criticise... I am Hypercritical after all. Jeffrey said his steak had a touch too much salt on it, and I thought the vegetable side dishes (not the food but the crockery), were a bit dull and uninspiring. White corporate catering oval dishes. Maybe a miniature few copper saucepans would work?
You have to eat here. I hope you have as amazing an evening as we did.
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