Travel

The official designation for Chef Tadd Chapman’s brand of elevated regional comfort food is “Baja Contemporary”—and it couldn’t be more spot-on: Dishes like duck ravioli, chile Wellington, and coconut milk ceviche are prepped using fish sourced from a neighboring fishing town and humanely raised, hormone-free meats from a local farmer. A year ago, they took over Sanchez Organico farm and turned it into the main source for the restaurant’s produce, resulting in a rich veggie-centric offering of hibiscus flautas, jicama sashimi, beet mole, and more. The outdoor courtyard—complete with twinkly lights and colorful furniture—is an idyllic spot for working your way through the wine list to a soundtrack of live jazz.

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