ALEXANDER RESTAURANT - CABO SAN LUCAS - ONE OF CABO'S BEST
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.
By Richard Chudy
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.
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