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Puerto Vallarta News NetworkEntertainment | Restaurants & Dining 

Don Chow is Hot in More Ways Than One
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April 6, 2011

Don Chow Restaurant & Bar is located off the square in Sayulita at del Palamar and Gaviota, one block from the beach. Tel: (329) 291-3919

Sayulita, Mexico - Don Chow recently opened in Sayulita and hit the boards running. Owner Douglas Downs and Chef Eric Brown came up with an unusual food theme — great sushi and some really excellent, and spicy, Thai specialties.

I’ve had just about everything on the menu. The pad thai, flat noodles with peanuts and vegetables and a lot of hefty spice, is delicious and will have you reaching for your drink. That’s good, because Don Chow’s has a great bar, with draft beer (!) and some special libations like the Rubytini. It starts of with steeped ginger (really good for you,) cranberry and orange juice, organic green tea with mint and honey. Vodka can be added if you need an extra "lift." Either way, it is a refreshing and unusual drink.

Doug makes sure the tuna is very fresh and of sushi quality. With this excellent tuna at hand, Chef Eric slices and dices this way and that to produce delicious variants on sushi rolls, poki, sashimi, seared ahi tuna and other daily surprises. The presentation is meticulously artful.

Our best bet is to share the sushi special of the day, and a plate of pad thai. Also on the menu is a fine red curry, very creamy and not too spicy. For more traditional fare, the chicken teriyaki, over a small hill of excellent rice, will keep you very busy with the chopsticks for a good spell. Count on daily specials to liven up the basic menu.

Don Chow has an informal vibe with a great bar. Service is very friendly and the prices are considerate of your pocket. No wonder that Don Chow has been a success from the start. If I tell you to chow down at Don Chow, you will be a happy chomper. Happy hour starts at 4 pm and the restaurant is open daily. Off the square in Sayulita at Del Palamar and Gaviota one block from the beach.

Ed Schwartz has been involved in many aspects of fine wine for 30 years and has worked with top wineries in California, Italy and France. His writings on wine, food and travel have appeared in the SF Chronicle, LA Times and Image magazine.

Click HERE for more articles by Ed Schwartz