The best Italian food is a celebration of fresh, quality ingredients and flavor coming together to make something extraordinary, which is exactly what happens nightly at DOC Wine Bar in downtown Cabo San Lucas. What was conceived as a locals’ hangout has blossomed under the direction of veteran restaurateur Pietro Gioco and chef Emanuele Olivero. Since opening, DOC’s space has doubled. But the duo has never abandoned its focus on organic flavor and ingredients. The aromas and conversations that waft through the dining room invite passersby, who have ventured away from Cabo’s main strip to explore what’s known as Restaurant Row. The menu, which is scrawled across charming chalkboards (and recently printed on useful menus), entices. And the plates—especially when paired with wines from the extensive yet exclusive list of Mexican and Italian varietals—enamor. Nibble on an heirloom tomato carpaccio (my favorite) as well as an order of duck prosciutto before moving on to a course of freshly made pasta. On our night, we dined on freshly made ravioli stuffed with short ribs and garlicky pasta popping with clams. We could not decide on dessert, and so we went with the panna cotta and fragole erotiche (marinated berries with whipped cream). We made the right decision.
Avenida Cabo San Lucas (across from Plaza Amelia Wilkes), Cabo San Lucas, (624) 143-8500, www.docwinebarcabo.com. Mon.–Sat. 2:30 p.m.–10:30 p.m. AmEx, MasterCard, Visa, and vouchers accepted. $–$$$ A.A.
