Tucked away up the hill from downtown Cabo San Lucas is Casa Martin, a restaurant by Chef Roger Martin. Entering through a gate in a large barn type door, you immediately see a very interesting largely outdoor restaurant with trees and a series of unique nook seating areas. We were greeted at the door by the hostess, who confirmed our reservation and we were led to our table behind a large stone fireplace. The table was already set and we were offered the menu. Our server asked if we would like water – sparkling or still? Beth, Jerry and Maura had sparkling while I had house water with ice. The menu has a great selection of dishes with soups, salads, ceviches, tacos and tuna tartar as appetizers. The entrées give choices of meat, chicken, shrimp, pork, lobster, seafood, pasta and even a vegan dish.
While we were looking at the menus, I ordered a bottle of white burgundy – Edouard Delaunday Septembre, which Jerry, Maura and I shared as Beth enjoyed her sparkling water. After we order our meals, our server brought a single four cheese ravioli to each of us as an amuse and fresh bread and butter placed on our bread plates. The ravioli was delicious as was the bread, especially with the fresh butter.
For appetizers, Jerry ordered a Country Salad to share with Maura. It comes with grilled romaine lettuce, avocado, roasted corn, organic tomato, cotija cheese, toasted pumpkin seed, garlic croutons, lime and cilantro dressing. I ordered a Caesar Salad with heart of Romaine lettuce, parmesan cheese shaves, garlic croutons, anchovies, heirloom tomato. Beth was very happy with the fresh bread and butter. All of us were very pleased with the salads.
For the main course, Beth ordered the fresh catch of the day, seasonal local harvested vegetables, farro, herb and lemon mojo. Maura ordered the Vegan plate with farro, grilled vegetables, roasted tomato, fresh herbs, pine nut, extra virgin olive oil. Jerry decided on the Braised Short Rib Bolognese with spaghetti, braised and pulled short rib, tomato sauce, basil, parmesan cheese. I chose the breaded chicken breast with parmesan crusted free range chicken breast, capellini, broccoli, oven roasted cherry tomato, fried cappers, arugula and lemon pesto. Silence hit us for a while as everyone sampled their entrées. And it this point, we had to order a second bottle of chardonnay – this time the Folie a Deux from the Russian River Valley. Everyone raved about the presentation, flavors and quality of their dinners.
During our meal, we enjoyed live music from guitarist and vocalist, Enrique “Kike” Rivera. The best surprise of the evening was a visit from Chef Roger. He had arrived straight from a fishing tournament that day. We had been trying to connect for over a year, since our first visit to the restaurant. He was absolutely delightful to talk to.
Then if was time for dessert. Jerry, Maura and I shared the Chimichanga de Plantano – fried banana and creme, caramel roll, mascarpone cheese, cinnamon, coconut and ginger sauce, cinnamon ice cream. Beth ordered two scoops of sorbet – raspberry and cinnamon. What a great way to end a meal!
Our server picked up our ticket for the valet as we were finishing our dessert and we left reluctantly. This is one of our favorite places for a good dinner in Los Cabos. The service is impeccable, the food excellent and all in a great atmosphere.
For more information about Casa Martin visit their website at https://www.casamartin.com.mx/index.html or visit them on Facebook at https://www.facebook.com/CasaMartinRestaurante
