Located on 16^th de Septiembre, N-16 has only been open for about two weeks in Cabo San Lucas.  It was previously the location of Farol-16.  However, the space has been completely renovated and updated with all new kitchen equipment, table and chairs and paint and cosmetics.  The manager, Miguel Torres greeted us by name at the front door.  As you enter the small restaurant, the kitchen is behind a bar on the right, straight ahead is one seating area and another is to the left surrounding a large Torote tree in the middle of the courtyard.  I learned later (on my way to the bathroom) that there is also an air-conditioned inside dining area.  We were given our choice of tables as we were there for an early dinner and Alejandro introduced us to Eric, our server.  We were given the menu and wine list and Eric also described a five-course Chef’s Tasting menu that was available.  Asked our water choices, Beth asked for sparkling and I chose house water.  We were also offered a complimentary glass of sparkling wine.

As we were reviewing the menu and the wine list, we were brought the complimentary starter on a two-level round serving tray.  On the top was hummus with a special oil and on the bottom were small triangles of a warm fried bread.  Eric explained that we needed to mix all of the oil, hummus and other ingredients together and use the small spoons to place the combination on the special bread.  The presentation and flavor were amazing.

After reviewing the menuand the extensive wine list, Beth chose the Smoked Paprika and Red Bell Pepper Dip as an appetizer and I selected the Tuna Tartar.  For a second time, we were amazed by the presentation of the dishes.  the Tuna Tartar was served in a large round glass bowl with a wooden platter that fit on top holding the crispy rice skins.  The blue fin tuna was in a sweet soy sauce and had pickled cucumbers combined with the tuna cubes.  Spooning the tuna and sauce onto the rice skins provided a great flavor.  Beth was equally pleased with her dip and the triangular pieces of pita with which it was served.  What a way to continue our meal.

For main courses, Beth ordered the grilled whole shrimp dish.  As they are severed in the shell, she asked that the chef remove the heads as she didn’t like them looking at her.  I elected the Rib Eye Beef Tagliata with Perigueux sauce, which was served with Celeriac purée and sautéed kale.  The two dishes were served on small Japanese table bbqs to keep them warm.  Once again, the presentation was stunning.  It was only matched by the flavor.  With each course, we had saved some to take home with the full intention of trying the desserts.

For dessert we chose the Yuzu Cream Lemon Tart and the Pistachio and Amarena Cherry Tiramisu.  Both were winners but the Lemon Tart was out of this world.  Completely full, we were ready for our check, when Alejandro brought us two small candies to finish off the meal

The newly opened restaurant is owned by Linda Mchatton of PR Solutions and one of the organizers of the Los Cabos Culinary Awards and her partner, RenatoSilva de Mendonca, a hospitality expert, who live in the adjacent property.  They dropped by our table to see what we thought of the meal and the experience and we gave rave positive reviews.  Their slogan on the Facebook page is “At N-16. We believe the best meals are the simplest ones – no tricks, just good food made to be shared.”  They certainly succeeded with us!