A snug and homey space just a block off the malecón in Old PV, this restaurant is named "Red Tomatoes." It was purchased in 2007 by Javier Fernández Somellera, who first entered its kitchen as a guest chef during PV's Gourmet Festival. Originally from Guadalajara, Somellera studied at Paris's Cordon Bleu and has worked in Seattle, Mexico City, and London restaurants to refine his techniques. Most of the inventive menu—everything from appetizers to entrées—is worth
trying, from the seared tuna starter to the tortilla soup to the main courses like Torreón-style steak grilled with green onions and cactus pads or the fresh sea bass with green tomato sauce. There's sometimes a ball game on TV at the intimate bar at the back; tiny tables for two overlook the street on the small second-floor balcony.