The newest first-class restaurant in Cabo San Lucas, Bar Esquina, features a unique twist on International creative cuisine: Mexican influenced Mediterranean flavors using locally grown, organic produce; fresh fish from the Pacific & Sea of Cortez; and the highest quality meats cooked on a mesquite grill. Bar Esquina is quickly becoming one of the finest Restaurants in Cabo.
Dine at our 17 seat marble bar, fireside on our 70 seat deck, or at the Chef's Table overlooking the beautiful open kitchen. Bar Esquina also offers organic Mexican coffee direct from Chiapas and Oaxaca, brewed fresh daily from 7am.
BAR ESQUINA MENU SAMPLES
Casual dining featuring authentic regional cuisine, fine wines & cocktails.
Bar Esquina "Direct Trade Coffee and Bakery", a coffee shop and take out window located adjacent to the restaurant entrance, offers only the finest direct trade coffee and espresso service by using only the best coffee equipment in the world: Mahlkonig laser precision grinders and La Marzocco espresso machines. For our active guests, custom lunches consisting of fresh salads and sandwiches are conveniently packaged for beach, fishing and adventure excursions.
LAURENT AMAURY SAUSSY
Moving to Cabo as Executive Chef of Bar Esquina Restaurant was the beginning of another chapter of an intriguingly delicious tale. Chef Saussy, who humbly prefers "Laurent", will be the first to tell you, "I love to cook, and I quite literally live at Bar Esquina".
Born from a French family living in Puerto Rico, Laurent spent most of his childhood back and forth between their island home and Tennessee where he developed a taste for heavy Latin flavors and American cuisine. He spent many hours in the kitchen with his French grandmother who helped him develop a true love for food and the art of cooking. This heavily diverse childhood helped Laurent develop the flavors of what is best described as creative, spontaneous and exquisite cuisine.
Laurent began his professional career as a chef in Southern California at the young age of 15. He spent countless hours in the kitchens of Los Angeles staples such as 72 Market Street, Jiraffe, Josie Restaurant, Towne Restaurant, Memphis at the Beach, Cache and Waterloo & City. Laurent also graced the kitchens of several New York City restaurants such as Bouley and the famous Blue Hill.
Quail Cabo Salad by Chef Rogelio Garcia Video
