Impressing Out-Of-Town Guests In One Easy Step

Food, Nightlife, Travel Tips, What's New — By Chris Sands on October 8, 2011 at 6:44 pm

One of the great joys of living in a resort paradise is showing off your favorite spots to family and friends when they come for a visit. When it comes to dining in Los Cabos, Deckman’s at Havana is a mandatory stop. Located in San Jose del Cabo, Deckman’s is situated on the site of the former Havana Supper Club and combines warm old-world Cuban atmosphere, live jazz, and world-class cuisine courtesy of chef Drew Deckman.

Deckman is one of the most talented and creative chefs on the local scene. Mentored by culinary heavyweights like Paul Bocuse and Jacques Maximin, and a star in own right after having earned a coveted Michelin star during his stint as executive chef at the Four Seasons in Berlin, Deckman gives diners a choice between small or large plate formats. The small plates are recommended, since they give diners the opportunity to try a variety of offerings. This is the rare restaurant where you can have an exquisite nine course meal, or ask the chef to make you something off the menu. The menu turns over on a nightly basis, meaning no two dining experiences are ever quite the same, and all Deckman’s ingredients are locally sourced, organic, and paired in unexpected and delicious combinations.

Chef Drew Deckman makes a point.Photo courtesy of Deckman’s at Havana.

The wines, too, are a revelation. Rather than the rich, heavily extracted, high alcohol offerings so prevalent on most wine lists, he features terroir driven selections from Mexico and South America (the Valle de Guadalupe in Baja is well represented) that perfectly complement the food. The beautiful old oaken bar is a great place to have a drink before dinner. Try their mojitos, which always seem appropriate amidst the ceiling fans and retro Cuban ambiance. After dinner, salsa dancing is a popular way to work off the calories.

Tags: chef, Deckman's at Havana, Drew Deckman, fine dining, locally sourced, organic, seafood, terroir driven, wine

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