Every now and then, I manage to get out for ladies’ night. Last night was the night.
I joined my friend Rebecca and a few new friends at Eclecticos Restaurante & Bar on Pulipito, in the heart of Zona Romantica. The restaurant was celebrating YEAR ONE of business – which is to say, they are most certainly doing something right. They were slammed with customers.
The hostess looked familiar to me as she personally greeted us all to the restaurant – it would be Natalie, the owner of Art Vallarta – a familiar face to many around town. She moved through the night with grace and elegance even though we could see just how busy they were. She took it all in stride. She made it look effortless.
We dined outdoors but there was seating for several more inside – including a garden area out back. The restaurant has a great atmosphere – the lighting, the layout, the cleanliness – and the noise level was such that you could converse with friends at the table easily.
The waiter placed the menu in front of us and…wow. I wanted most everything with equal excitement. We ordered the flaming cheese (lit at our table) and a vegetable assortment appetizer. The hummus, tzatziki and tapenade were mouth-watering delicious. The pita bread was cooked perfectly.
For my entrée, I chose the Pistachio Crusted Local Seabass – and it did not disappoint. Cooked perfectly, very tasty and a hefty portion that set me back $230 pesos. Some of the girls tried the Slow Roasted Pork Shank & Alubias Bean Salad – a completely unique dish and definitely on the radar for my next visit.
They also offer up other interesting entrees: Greek Style Sautéed Shrimp, Leg of Lamb with Mint, Rosemary Rack of Lamb and Moussaka to name a few. But really, you should go for yourself. Trust me there is something on the menu you’re going to be excited about.
This restaurant is now on my ‘regular’ places I visit. It was a perfect trifecta: the food was superb, the service was good despite how busy they were and the atmosphere was relaxing. Be sure to make a reservation because as high season rolls in, I’m sure it’s going to be a tough place to get into. It’s just that GOOD.