Situated on the marina in Cabo San Lucas, nestled amongst the many restaurants and bars at Plaza Bonita, sits a lively little restaurant where flaming pans light up the night.Fire leaps high releasing the pungent aroma of herbs and spices while oohs and aahs escape from the mouths of diners. Passersby stop to take in the show, some walk on but many are drawn in by the culinary exhibition. Like us, they are soon to be fans of Chef Alex Brulhart, owner of Alexander's Restaurant.
Alex hails from Switzerland and brings a unique culinary style ? crafted in his homeland's alpine heights ? to sea level here in Cabo San Lucas. Combining French- influenced cuisine of Swiss origin with hints of the tropics and Mediterranean, the menu offers something for just about any palate and craving. Twenty years as a chef have honed Alex's skills and the proof is in the tasting. Couple his talents with a well-trained staff and you have the makings of a memorable dinner with friends or that special someone.For starters, try the Escargot Chablisienne - Snails sautéed with white wine, butter, garlic and herbs with mushrooms.
For a salad, the Caesar prepared tableside with only fresh ingredients and under Alex's watchful eyes is a must. Both paired well with a Cassilero del Diablo Merlot recommended by our waiter.Entrée selections are diverse, and while we heard great things about Alexander's Shrimp Tempura with a Thai coconut-chile sauce, we opted for the Chateaubriand for two.
One of many entrées prepared tableside the show is not to be missed. Chef Fabricio Petrelli expertly prepared our entrée with a showman's style coaxing flavor from the spices sprinkled from high above the pan and controlling the dance of fire that seared those flavors into the premium cut of Sonoran beef. Soon we cut into butter-soft beef tenderloin with a rich but subtle Béarnaise sauce. Accompanied by mashed garlic potatoes and tender-crisp fresh vegetables we were nothing but delighted with the dish.Seafood lovers will most certainly enjoy the catch of the day as it is a fresh as fresh can be.
Caught locally aboard boats managed by Alex, the time from catch to pan is very short. In addition to the fresh catch, Alexander's also offers a succulent Surf and Turf combination featuring Shrimp and Filet Mignon, Shrimp Stuffed Chicken Breast, Whole Lobster and Shrimp Capice - fresh local shrimp sautéed with capers and cognac. For the meat eater, Alexander's offers a variety of steaks as well as lamb chops in a red wine and rosemary reduction.
In addition the menu also features a Seafood Platter for two that includes the catch of the day, lobster tail, filet mignon and scallops. House specialties include fondue dinners for a minimum of two people featuring cheese, seafood, beef or Fondue Bourguignon. Homemade pastas complete the selection of entrees.No meal is complete without dessert and Alexander's is the only restaurant we know of in Cabo that features the longtime Swiss favorite, fondue.
Dipping fresh fruits into a decadent chocolate fondue is an experience not to be missed. Other desserts include Bananas Foster and a variety of crepes all prepared tableside with more fire and flare.For those who look for the finer things in life and believe that great food is one of life's greatest gifts, Alexander's Restaurant is not to be missed. Whenever you venture south of the border to the tip of the Baja peninsula, do yourself and your taste buds a favor, stop in for a wonderful meal by the sea.
For more information, visit them online at http://www.alexandersrestaurants.com or call them at 1-817-866-6702 from the U.
S. or 624-143-2022 while in Cabo. For more information about Cabo, visit http://www.CabosBest.
com.
.Richard Chudy is the author and President of Cabo's Best, a travel website dedicated to Los Cabos.To learn more about Cabo, visit http://www.CabosBest.com or email Richard at cabo rich@cabosbest.com.
By: Richard P Chudy
