We were so impressed with our first visit to Kitchen Table in the Art District in San Jose del Cabo on Jose Maria Morelos – across from Lumbre – that a group of five of us went back. The atmosphere as wonderful as the restaurant was built in the courtyard of the original 1950s Aramburo School with its brick and adobe walls, trees and vines. The hostess met us at the stand at the front of the restaurant and led us through the large bar on the left and the kitchen on the right to our table.

Our server, Ruen was immediately there to provide us with the menus, ask if we would like so water and take our drink orders. I ordered a bottle of Chardonnay, Jerry had a Pink Flamingo, Bill a Pacifico and Tanya, a great Sanjo Margarita cocktail. Beth had her regular sparkling water. Along with the crispy shrimp was the Sweet Potato Bunuelo, which could have been dessert and a shrimp empanada. By this time Tanya and I are getting pretty full of delicious items. The fourth course, was a small portion of the Catch of the Day, cabrilla, which was moist and fluffy with grilled vegetables and

When Jerry and I have been at Kitchen Table 10 days before we had shared four small bite plates, which are not so small and the catch of the day. I decided this time to try the Tasting Menu and Tanya joined me. The tasting menu has five courses, with multiple items on each course. Before we even started, however, two orders of Andrea, their sourdough bread with smoky butter was brought to the table. It is absolutely delicious, especially with the butter.

Everyone took some, even though our first course in the tasking menu was the KT Crudo with yellow tail tuna and a small loaf of the sourdough bread with smoky butter. The Yellow Tail is in an aguachile sauce and was very good. We made a slight substitution on the second course as it had octopus on the small coquette but the chef agreed to use pork belly instead. The second course also had the KT Quesadilla with Oaxaca cheese and mushrooms and more smoky butter and pickled onions. The third course included two of the items from the Crispy Shrimp small plate – tempura shrimp and a mild tempura chile. Even though Tanya and I were getting pretty full, they brought us the fourth course – a smaller portion of the Catch of the Day, moist and fluffy cabrilla served with fresh grilled vegetables and Dzikil Pak, a purée. Truly amazing. The final course was dessert featuring two of their items – lemon tarte brulée and a cacao truffle. Now we couldn’t move. The tasting menu truly offers you a small taste of the vast majority of the menu, paired to complement the flavors in each course.