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Puerto Vallarta News NetworkEntertainment | Restaurants & Dining 

Daiquiri Dick's Restaurant Week Review
email this pageprint this pageemail usGary R. Beck - PVNN
May 17, 2010

Daiquiri Dick’s tropical location at Olas Altas 314 on Los Muertos Beach offers the perfect atmosphere for enjoying Restaurant Week 2010. For reservations click HERE or call (322) 222-0566.
Since 1987, Peter and Tari Bowman's romantic al fresco dining location, Daiquiri Dick's, has been an upscale beautifully designed hot spot for daytime people-watching over a delicious lunch or a breathtaking spot for sunsets leading into an always polished dinner experience.

Partially situated on a large patio facing the beach, there is also interior seating but all the dining areas are open air. The pale burnt orange and white colors give it a Mexican tropical ambiance, while Executive Chef Ignacio Uribe Moreno and manager Hnoi Latthitham insure guest satisfaction - always with a smile.

So it's no wonder that our group chose to return once again to sample the fantastic temptations on Daiquiri Dick's special Restaurant Week 2010 menu.

Tangerine-marinated Mahi Mahi Ceviche brought small chunks of fresh fish, diced avocado, tomato and onion, edged with tender center leaves of romaine and crispy wide tortilla strips. The surprise was the fruity sweetness added to the dish better known for tangy lime flavors. Avocado Salad, a large half sliced and fanned on the plate, then topped with aged Roquefort cheese and crispy bacon tidbits and dressed in a balsamic vinegar reduction, was a delight.

From among the special main courses, we opted for Spaghetti Marco Polo: al dente pasta generously tossed with seasoning-marinated medium-size shrimp, tomato chunks and tangy arugula with Thai green curry and lemongrass supplying a bit of heat and richness. Another delightful creation.

Grilled Flank Steak, Arrachera, arrived medium rare as ordered. The prime cut meat had been thickly sliced and drizzled with delicate chipotle aioli (garlic mayo), accompanied with potato wedges sprinkled with ground chile and oven baked. Grilled vegetables of long slices of zucchini, asparagus, whole white onion stems and bulbs were perfectly cooked and refreshing.

For dessert, we chose Banana Bread Pudding: banana bread mixed with chocolate flavoring, baked and served topped with dark chocolate and caramel sauces. It was very moist and dense. The Berry Tartlet was comprised of a small round pie crust shell filled with vanilla cream and adorned with slices of strawberry and kiwi, red raspberries and a dollop of whipped cream. Fantastic!

As the sun sank into the horizon and not providing the proverbial green flash, the beach slowly emptied of vendors and beachcombers, but the restaurant went into higher gear. The Bowmans have a built-in clientele, loyal, smiling and satiated.

Recommended is the Sunday brunch attraction of scrumptious food with the soothing music of Ella y El: D'Rachael on vocals, harp and flute and Antonio Chávez on keyboard and vocals in the background, 12-3 pm.

The author was supplied one choice in each of the 3 courses on the special Restaurant Week menu and this review is in no way connected to his independent restaurant guide, "Puerto Vallarta Restaurant Guide Beck's Best", where write-ups receive no compensation.

Restaurant Week continues through May 31st at some of the most recognized restaurants in Puerto Vallarta. For a list of participating restaurants and Restaurant Week 2010 reviews click HERE.

Daiquiri Dick's contemporary design exudes a quiet elegance that invites relaxation, and its tropical location at Olas Altas 314 on Los Muertos Beach offers the perfect atmosphere for enjoying spectacular views of Banderas Bay. For reservations call (322) 222-0566. For more information, visit

Click HERE to read more about Daiquiri Dick's.

In accordance with Title 17 U.S.C. Section 107, this material is distributed without profit to those who have expressed a prior interest in receiving
the included information for research and educational purposes • m3 © 2009 BanderasNews ® all rights reserved • carpe aestus