Talento
On a still and warm evening, a group of us opted for a nice breezy balcony table outside to enjoy the parade of vehicles and pedestrians along the Malecón. Being elevated, we were able to recline with a grand vista of Bahía de Banderas and the hotels heading north. This new eatery is chic and modern, classy, simple in earth tones yet elegant. Chef Luis Jiménez presents Asian creations especially Thai. We shared appetizer portions of shrimp rolls with tamarind and cilantro, spring roll with Asian vegetables and Bali chicken wings agridulce. We desired more spring rolls but opted to wait for the entrées. Thai fish fillet with a sweet, sour and ginger sauce intrigued us the most. Though slightly crispy outside, the huachinango flesh was moist and succulent, with the sauce an appropriate backdrop. A good portion of citrus chicken breast with asparagus and broccoli was as expected. Our beef tenderloin demi-glacé with crispy shiitake mushrooms was impressive for the thin deep-fried mushrooms, like light onion rings. The meat was cooked a nice medium rare. Finally, Bali shrimp were tender and sweet though not plentiful in a sweet, sour and citrus sauce. For those so inclined, the establishment houses a wide selection of Mexican wines in a modern wine cellar, spectacular to browse through the aisles. Gary San Francisco, CA./Puerto Vallarta, JAL. http://groups.yahoo.com/group/Puerto_Vallarta_OldTown_SouthSide www.cafepress.com/vallartaguide |
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