Los Cabos Magazine Issue #29
Lorenzillo’s
There is a reason Lorenzillo’s appears on so many must-visit lists. Chef Juan José Santiago oversees the menu at Los Cabos’ only live lobster house, where caramel-colored wood paneling mingles with repurposed ship pieces and views of the Cabo San Lucas Marina to create an elegant, nautical-themed stage for a menu rich with seafood classics unbound by time or place. Santiago’s preparations range from the expected (thermidor, steamed, and grilled with garlic) to the inspired; try it with mild, roasted ajillo chile and garlic or with a spicy chipotle, plum, and tamarind sauce. Other menu highlights include traditional oysters Rockefeller, abalone carpaccio (a rare delicacy in these parts), and the Lorenzillo’s, a brochette of Angus beef and shrimp with bell pepper, onion, and bacon. Start with one of Lorenzillo’s signature oyster shooters made with tequila, followed by a Caesar salad made tableside and a shrimp cocktail. For an entrée, you can’t go wrong with any of the lobster preparations or the sea scallops and shrimp with white wine and garlic sauce. End the night on a high note: The Montecarlo dessert features crêpes suzette flamed with Grand Marnier. The team behind the upscale restaurant and more-casual downstairs oyster bar is committed to excellence when it comes to the execution of its dishes and customer service, always willing to address your concerns, assist in wine pairings, and answer questions about anything on the menu; they even keep additional clothing on hand to help patrons meet the dress code for its upstairs dining room. Boulevard Lázaro Cárdenas, Cabo San Lucas Marina, Cabo San Lucas, (624) 105-0212, www.lorenzillos.com.mx. Daily noon–11 p.m. Oyster Bar 11 a.m.–11 p.m. All major credit cards and Vouchers accepted. A.A.
Los Cabos Magazine Issue #28
Lorenzillo’s
There is a reason Lorenzillo’s appears on so many must-visit lists. Chef Juan José Santiago oversees the menu at Los Cabos’ only live lobster house, where caramel-colored wood paneling mingles with repurposed ship pieces and views of the Cabo San Lucas Marina to create an elegant, nautical-themed stage for a menu rich with seafood classics unbound by time or place. Santiago’s preparations range from the expected (thermidor, steamed, and grilled with garlic) to the inspired; try it with mild, roasted ajillo chile and garlic or with a spicy chipotle, plum, and tamarind sauce. Other menu highlights include traditional oysters Rockefeller, abalone carpaccio (a rare delicacy in these parts), and the Lorenzillo’s, a brochette of Angus beef and shrimp with bell pepper, onion, and bacon. Start with one of Lorenzillo’s signature oyster shooters made with tequila, followed by a Caesar salad made tableside and a shrimp cocktail. For an entrée, you can’t go wrong with any of the lobster preparations or the sea scallops and shrimp with white wine and garlic sauce. End the night on a high note: The Montecarlo dessert features crêpes suzette flamed with Grand Marnier. The team behind the upscale restaurant and more-casual downstairs oyster bar is committed to excellence when it comes to the execution of its dishes and customer service, always willing to address your concerns, assist in wine pairings, and answer questions about anything on the menu; they even keep additional clothing on hand to help patrons meet the dress code for its upstairs dining room. Boulevard Lázaro Cárdenas, Cabo San Lucas Marina, Cabo San Lucas, (624) 105-0212, www.loren
zillos.com.mx. Daily noon–11 p.m. Oyster Bar 11 a.m.–11 p.m. All major credit cards and Vouchers accepted. A.A.
Los Cabos Magazine Issue #27
Lorenzillo’s
Caramel-colored wood paneling mingles with repurposed ship pieces and views of the Cabo San Lucas Marina to create an elegant, nautical-themed stage for chef Juan José Santiago, who has crafted a menu rich with seafood classics unbound by time or place. Lorenzillo’s is Los Cabos’ only live lobster house, and Santiago’s preparations range from the expected (thermidor, steamed, and grilled with garlic) to the inspired; try it with mild, roasted ajillo chile and garlic or with a spicy chipotle, plum, and tamarind sauce. Other menu highlights include traditional oysters Rockefeller, abalone carpaccio (a rare delicacy in these parts), and the Lorenzillo’s, a brochette of Angus beef and shrimp with bell pepper, onion, and bacon. We suggest starting your dinner with one of Lorenzillo’s signature oyster shooters made with tequila. Follow it with a Caesar salad prepared tableside and a shrimp cocktail. For an entrée, you can’t go wrong with any of the lobster entrées or the sea scallops and shrimp with white wine and garlic sauce. End the night on a high note: The Montecarlo dessert features crêpes suzette flamed with Grand Marnier. The team behind the upscale restaurant and more-casual downstairs oyster bar is committed to excellence when it comes to the execution of its dishes and customer service, always willing to address your concerns, assist in wine pairings, and answer questions about anything on the menu; they even keep additional clothing on hand to help patrons meet the dress code for its upstairs dining room. Boulevard Lázaro Cárdenas, Cabo San Lucas Marina, Cabo San Lucas, (624) 105-0212, www.loren  zillos.com.mx. Daily noon–11 p.m. Oyster Bar 11 a.m.–11 p.m. All major credit cards accepted. A.A.
Los Cabos Magazine Issue #26
Lorenzillo’s
Caramel-colored wood paneling mingles with repurposed ship pieces and views of the Cabo San Lucas Marina to create an elegant, nautical-themed stage for chef Juan José Santiago, who has crafted a menu rich with seafood classics unbound by time or place. Lorenzillo’s is Los Cabos’ only live lobster house, and Santiago’s preparations of the crustacean range from the expected (thermidor, steamed, and grilled with garlic) to the inspired; try it with mild, roasted ajillo chile and garlic or with a spicy chipotle, plum, and tamarind sauce. Other menu highlights include traditional oysters Rockefeller, abalone carpaccio (a rare delicacy in these parts), and the Lorenzillo’s, a brochette of Angus beef and shrimp with bell pepper, onion, and bacon. We suggest starting your dinner with one of Lorenzillo’s signature oyster shooters made with tequila. Follow it with a Caesar salad made tableside and a shrimp cocktail. For an entrée, you can’t go wrong with any of the lobster preparations or the sea scallops and shrimp with white wine and garlic sauce. End the night on a high note: The Montecarlo dessert features crêpes suzette flamed with Grand Marnier. The team behind the upscale restaurant and more-casual downstairs oyster bar is committed to excellence when it comes to the execution of its dishes and customer service, always willing to address your concerns, assist in wine pairings, and answer questions about anything on the menu; they even keep additional clothing on hand to help patrons meet the dress code for its upstairs dining room. Boulevard Lázaro Cárdenas, Cabo San Lucas Marina, Cabo San Lucas, (624) 105-0212, www.lorenzillos.com.mx. Daily noon–11 p.m. Oyster Bar 11 a.m.–11 p.m. All major credit cards accepted. A.A.
May 2007 - by Sandra Berry.
Named for a fabled pirate who roamed the Caribbean Seas in the 1800 s, Lorenzillo s is famous for fresh seafood, especially lobster. The restaurant, whose slogan is The whole sea at your table, has been pleasing its Cabo San Lucas customers since 2003 with award winning dishes prepared expertly to the delight of seafood lovers and catering to landlubbers with meats and poultry.
The year following its opening, Lorenzillo s received the Five Star Diamond Award from the American Academy of Hospitality Sciences for exceptional service, ambiance, and décor. Sit on the deck overlooking the marina and you ll know you re in Cabo San Lucas; dine inside and you could be anywhere in the world. The authentic nautical surroundings feature abundant brass and beautiful woods. Che-chent chairs, designed by the restaurant s creator, Salvador Vidal, can be seen and enjoyed in the dining room. The chairs are a 100% native product of Cancun, where Salvador Vidal opened his first restaurant in 1979.
Be careful not to fill up on the hot bread made on the premises served with herbed butter; you must save room for any of the chef s outstanding specialties. These might include crab cakes with cranberry sauce as a starter, or for entrees the Chilean sea bass will melt in your mouth. Fresh king crab legs and jumbo shrimp are always available for starters or entrees.
Difficult to find elsewhere except at Lorenzillo s are soft shell crabs, stone crab claws, and crayfish. The international menu offers dishes prepared expertly in the kitchen that opens to the dining area. Choose your own live lobster from the dinghy tank and decide how you want it prepared: grilled, roasted, in coconut sauce, poblano sauce, pepper sauce, thermidor, steamed, or numerous other ways.
Combos are offered with seafood and meats. The julienne-chopped spinach salad is not only healthy, but worthy of a photograph with peeled and seeded tomato petals and goat cheese rounds, and bountiful enough to share, perhaps at lunch with a bowl of clam chowder.
It would be a sin not to save room for one of the decadent desserts, such as Isla de Sacrificios (Island of Sacrifices), a dessert of dark chocolate brownie over Chantilly crème with caramel sauce topped with vanilla ice cream and chocolate bits.
Attentive service without being obtrusive is appreciated. Entrees from $17 to $40 U.S. Located on the Cabo San Lucas Marina above UltraFemme, near Plaza Bonita. Open daily from 11a.m. to 11p.m. Reservations suggested. Call (624) 105-0212 or 105-0214. Sandra Berry.
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