For all the decades that we have been in Los Cabos, we have not eaten at Solomon’s Landing. Brian Solomon, a chef visited Cabo San Lucas in 1995 to go fishing and fell in love with the area. The Solomon’s had a restaurant and hotel in Northern California. He found a location on the marina to open a restaurant and the family moved to Cabo San Lucas. Located on the marina behind Tesoro Hotel and across from Captain Tony’s, Solomon’s Landing has two dining areas under palapas with great views of the marina. The smaller of the two areas has a full sushi bar at the back.

The dinner menu extensive offering appetizers, soups, salads, pasta, seafood, Mexican specialties and meat and poultry. Because of Chef Brian’s love of fish many of the items include fresh seafood with appetizers, Mexican Specialties, and pastas. There is also a full sushi menu. As we were looking at the menus, a basket of fresh bread and butter was placed on the table. Per our usual, we began the evening with guacamole, which was prepared table side and I ordered a glass of Chardonnay. The Round Hill Chardonnay was first poured into a beaker marked with the exact amount of the by-the-glass wine by Arturo, our server. Clara, our other server prepared the guacamole after asking how spicy we would like it. The guacamole was served with tortilla chips and a large bowl of pico de gallo, which we also added to the guacamole. It was very good.

We decided to start our meal with the table-side Caesar Salad to share and asked for the fresh parmesan on the side. It is always a pleasure to watch the Caesar dressing being prepared with the traditional ingredients – egg yolk, anchovy, garlic, olive oil, Worcestershire sauce. Clara prepared the salad and then served it to us with a large piece of garlic bread. I added the fresh parmesan to mine – Beth is lactose intolerant and so limits her cheese.

For the main course, I selected the Fettuccine with a vodka sauce served with salmon and shrimp. The serving was very large and included a lot of large shrimps and salmon pieces. I took about half of it home for lunch for the next day. Beth chose the Catch of the Day – sea bass – with fresh vegetables and wild rice. She asked for the preparation to be a scampi sauce. It was also excellent.

There were some interesting choices for dessert. We choose the tempura vanilla ice cream that was served with chocolate and caramel sauces and fresh berries. Delicious.