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Daiquiri Dick's By Gary Beck • mango– Vallarta Gourmet Paper • Photos by Jesus de Avila • August 2009
One cannot stroll along Playa Los Muertos, day or evening, and not peer at this beautiful beachfront al fresco restaurant, removed from the beach enough for privacy, but not so far that the view is obstructed. Guests become regulars because of the consistently good food, attentive but not intrusive service, casual daytime beachfront relaxation, stunning sunsets and romantic elegant evenings accented with small white lights on every object including the palm trunks. This destination has it all.
Now for over 20 years, owners Peter and Tari Bowman, executive chef Ignacio Uribe Moreno and gorgeous floor manager Hnoi Latthitham present Pacific Rim cuisine, with emphasis on freshness and superior quality. Their festival menu includes many tempting offerings. We chose the roasted beet salad, cut into small chunks, combined with a highly tasty goat cheese on top of tossed mixed greens. It made for a light and refreshing starter. Thrilling were the mussels steamed in a Pernod-infused cream sauce accented with garlic, white wine, tomato cubes, herbs and spices. A double order with the fine dinner rolls would have been a delightful main course. The meat was soft and sweet, not in the slightest overcooked or old.
From among the special main courses, we opted for homemade thin spinach raviolis with toasted pine nuts, requesón [ricotta-like] and a rich, tangy marinara sauce. The texture was delightfully al dente making for a pleasurable blend of form and taste. Grilled beef tenderloin was rich and fork-tender, presented with a picante pasilla sauce and accompanied by fresh vegetables and cauliflower purée.
Banana flambé prepared in the kitchen was served with strawberry compote and whipped cream. Quite sweet and cajeta flavored, the fruit was moist and delectable. Also tasted was the warm seasonal fresh fruit pie, more of a tart, highlighted by the tang of mango. The pastry was accompanied by smooth vanilla ice cream.
Among the many awards received are Virtual Vallarta 2008 "Best Breakfast, Salad and Tortilla Soup". Do not miss the special Sunday brunch with quiet soothing live music of Ella y El: D'Rachael on vocals, harp and flute and Antonio Chavez on keyboard and vocals.
Open daily from 9 am to 11 pm, Daiquiri Dick's offers elegant dining in a relaxed atmosphere for breakfast, lunch or dinner. (Closed on Tuesdays from May 1st to October) Visa, MasterCard and Banamex accepted. Email to a friend
• Daiquiri Dick’s
Olas Altas 314, Colonia Emiliano Zapata,
Puerto Vallarta, Jalisco, 48380, México
Local Mexico telephone and Fax: (322) 222-0566 (Locally, just dial 222-0566.)
From the US or Canada: (310) 697-3799
Reservations are recommended.
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One cannot stroll along Playa Los Muertos, day or evening, and not peer at this beautiful beachfront al fresco restaurant, removed from the beach enough for privacy, but not so far that the view is obstructed. Guests become regulars because of the consistently good food, attentive but not intrusive service, casual daytime beachfront relaxation, stunning sunsets and romantic elegant evenings accented with small white lights on every object including the palm trunks. This destination has it all.
From among the special main courses, we opted for homemade thin spinach raviolis with toasted pine nuts, requesón [ricotta-like] and a rich, tangy marinara sauce. The texture was delightfully al dente making for a pleasurable blend of form and taste. Grilled beef tenderloin was rich and fork-tender, presented with a picante pasilla sauce and accompanied by fresh vegetables and cauliflower purée.