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is located on the marina in Cabo San Lucas, nestled among the many restaurants
and bars on the Plaza Bonita, sits a lively little restaurant where flaming pots bright
the night.
of fire leaps high releasing the pungent smell of herbs and spices, and oohs and
aahs escape from the mouth of the ceremony. Passersby stop to the show, some
Walk but many are drawn to the culinary exhibition. Like us, they are soon
be fans of chef Alex Brulhart, owner of Alexander the restaurant.
Alex comes from Switzerland, and brings a unique culinary style - made in
Alpine country level - sea level here in Cabo San Lucas. Combining French-
influenced by the cuisine of Swiss origin indications of the tropics and the Mediterranean,
the menu offers something for just about any palate and craving. Twenty years as a chef
Alex have honed skills and evidence of the tasting. Couple their talents with
well-trained staff and you have the makings of a memorable evening with friends or
that special someone.
For starters, try Chablisienne escargot - snails with the addition of white wine, butter,
garlic and herbs with mushrooms. For salad, prepared tableside Caesar s
only fresh ingredients and under the watchful eye of Alex is necessary. Both paired well
with Cassilero del Diablo Merlot recommended by our waiter.
appetizer selection are varied, and while we've heard great things about Alexander
Tempura Shrimp with Thai Coconut-Chili Sauce, we decided to Chateaubriand
for two people. One of the many dishes prepared tableside show not to be missed. cook
Fabricio Petrelli expertly prepare our meal with a showman style coaxing flavor
Sprinkle with spices from high above pan and controlling the fire dance
that seared the taste of premium cut of Sonoran beef. We will soon be cut to
butter-soft beef tenderloin with a rich but subtle bearnaise sauce. accompanied by
garlic mashed potatoes and tender-crisp fresh vegetables, we were nothing but
enthusiastic about eating.
Seafood lovers will surely enjoy the catch of the day as fresh and fresh
can be. Caught locally aboard boats managed by Alex, the time from catch to container
very short. Besides the fresh catch, Alexander also offers succulent Surf
and turf combination with shrimp and filet mignon, shrimp Stuffed Chicken
Breasts, whole lobster and shrimp Capic - fresh local shrimp with the addition of capers
and cognac. For the carnivore, Alexander's offers a variety of steaks, as well as
lamb steak in red wine and rosemary reduction. Besides the menu
a Seafood Platter for two that includes a catch of the day, lobster tail, fillet
mignon and scallops. House specialties include fondue dinner for at least
two persons with cheese, seafood, beef or fondue bourguignon. domestic
complete selection of pasta dishes.
No meal is complete without dessert, and Alexander was the only restaurant we know
in Cabo that has long-standing Swiss favorite, fondue. Dipping fresh fruits
in a decadent chocolate fondue is an experience not to be missed. other sweets
Bananas Foster and the variety of crepes all prepared tableside with more fire
and flare.
For those who seek the finer things in life and believe that great food is one of the
of life's greatest gifts, Alexander restaurant not to be missed. whenever
venture south of the border to the top of the Baja Peninsula, do yourself and your
palate favor, stop in for a wonderful meal by the sea.
For more information, visit them online at
or call 1-817-866-6702 from the USA or 624-143-2022 while in Cabo. for
More information about Cabo, visit the
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