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Open for two seasons, Deckman's is doing something very different than its counterparts. With a daily changing menu that showcases all-Mexican ingredients used in elevated ways, this indoor-outdoor restaurant is a revelation for food lovers. Chef Drew Deckman spent 10 years in France, Switzerland, and Germany cooking with masters such as Paul Bocuse and Jacques Maximin, earning a coveted Michelin star for his work as executive chef at the Four Seasons in Berlin. Here, Deckman serves dishes in three portion sizes so that guests can experiment with the many flavors and textures on his menu, which include beautiful presentations of oysters from northern Baja in a yuzu, tobiko, and mint mignonette; octopus and pork belly paired with cauliflower, Meyer lemon, and chili; and Spanish mackerel with littleneck clams. Three-, five-, and seven-course tastings are offered at slightly higher prices, paired with the many Mexican wines that shape the list, which is the best way to appreciate all that the Deckman's kitchen has to offer.
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