Entertainment | Restaurants & Dining
|Casa Cupula: Creative Food in Good Taste|
Gary R. Beck - PVNN
December 13, 2010
Don Pickens, owner of Casa Cupula, under the direction of Marco Quiñones, formerly with Four Seasons Hotels & Resorts, recently opened a new restaurant located high above Puerto Vallarta's Highway 200. The theme is "Creative Food in Good Taste."
The secluded spot features black floor tiles with off-white walls and metal chandeliers hanging from vaulted ceilings. Colored accent lighting and soft music add to the gentle ambience. The newly upgraded open kitchen overlooks some indoor seating with the remainder on a balcony with views of jungle trees, a few nearby condos and sparkling stars on black sky at night.
Tables and chairs are stained dark wood with soft light cushions. A handsome granite-topped bar was installed. Extra cooking space and tables were added since the boutique hotel now has 21 suites or rooms.
Chef José Luis Poncé with Marco created an eclectic menu offering dishes from various regions and countries with a Taste or a Bigger Taste. Everything may be shared in the party, rather like tapas. The prices are very reasonable and diners are able to sample various cuisines, as Asian, South American, Mexican and American.
|Taste at Casa Cupula is located at Callejon de la Igualdad #129 on the southern shores of Puerto Vallarta. For more information, visit CasaCupula.com. For reservations call (322) 223-2484 ext. 151.|
Some of the chef's recommendations were sampled recently. Plates arrived designed like artful paintings.
Lightly golden Shrimp Dim Sum were accompanied by Punzu, a soy citrus zest sauce and sweet/spicy Mango Chile Sauce. Traditionally Asian, the work was done properly with very good blended flavors.
Chicken Curry Samosas featured minced meat inside, with cilantro sauce on the side for dipping. Shrimp-Stuffed Ancho Pepper was coated with subtle black bean sauce, goat cheese and delightful candied walnut with horseradish cream. This true favorite is high on many diners' desired list.
Crab Cakes, finely minced seafood with chipotle aioli, were very smooth and light. Asian deep-fried lightly battered Chicken Strips were soft and moist, marvelously accented by orange peel (zest) with steamed white rice. Well-prepared and true to its roots.
BBQ Ribs with citrus-orange glaze were slightly sweet, served with French fries. They proved to be meaty and tender. Duck Sopes were assembled with a well-made base and a very mild molé. Lamb Lollipops, 2 center-cut chops, lightly herb-breaded, no sauce applied, so the flavor of the meat stood forth firmly. Meat was sweet and tender. On the lovely plate was cornmeal polenta, creamy, buttery and moist with a ramekin of mint jelly as a tribute to the British. This appears to be the signature dish and rightfully so.
Dinner ended with a dollop of Lime Ice Cream, slightly sweet with a citrus kick. The cuisine choices and mixtures will bring guests back to sample more as the chef develops his culinary message.
A Sunday Mimosa brunch is also offered weekly from 10 am-2 pm.
Open Monday-Saturday from 9 am to 11 pm, Taste at Casa Cupula is located at Callejon de la Igualdad #129 on the southern shores of Puerto Vallarta, Mexico. For more information, visit CasaCupula.com. For reservations call (322) 223-2484 ext. 151 or email taste(at)casacupula.com.
After 20 years in the San Francisco restaurant business, Gary R. Beck turned his attentions to cooking, dining out, creating recipes and exploring Puerto Vallarta's rich array of eateries. Famous for his restaurant guide, available online at CafePress.com or Lulu.com, Gary also writes restaurant reviews for Puerto Vallarta newspapers, Bay Area magazines, and now, a feature column for BanderasNews.com. Contact Gary at garyrbeck1(at)yahoo.com.
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