Vista Grill Restaurant Lounge By Gary Beck • mango– Vallarta Gourmet Paper • Photos by Jesus de Avila • October 2009
Alberto Pérez of La Palapa fame offers a wonderful bay view ["A balcony to Paradise"], beautiful chic modern décor with terraces jutting over the hillside. 5* Diamond award executive chef Sergio Esquivel and a fine group of 'cocineros' present eclectic and creative cuisine, beautifully presented. This is the entire package: gorgeous view, sunsets, cityscape, top notch service, delicious and artistic food dishes and ambience.
Our party started with baby mixed salad with grilled pineapple and mango cubes, tossed in an orange vinaigrette - light, crisp and refreshing. The salmon terrine was presented in thin slices with a texture not overly creamy. A trio of 'mermeladas' sat arranged on plate for tasting: mushroom-spinach in garlic, bell pepper purée and chopped tomato salsa. A sprig of fresh dill excited the palate. The pea soup was a resounding success; the fresh peas were puréed smooth resulting in a rich, very flavorful course. The robust pea flavor was up front and delicious.
A grilled chicken breast stuffed with spinach, tomato and button mushrooms was rolled, sliced and topped with a very mild ginger-carrot purée. Added to the plate was a circle of risotto, arborio rice cooked to perfection, al dente, in chicken stock. Not commonly found on local menus, the sole fillet was lightly grilled and laid in generous pieces over soft potato pancake garnished with finely chopped pepper and pineapple. Underneath was a creamy light green poblano sauce, mildly picante. All the various flavors melded quite pleasantly. Pork tenderloin was rolled and stuffed with Portobello mushroom, served with roasted red bell pepper, sliced eggplant and chunky tomato salsa. The meat had been marinated in a reduced port wine. Underneath was a fresh plum-sherry sauce, adding a hint of sweetness.
Desserts started with a very light and creamy coconut mousse with caramel ice cream atop a piña colada sauce and a sprig of fresh mint. Caramelized pecan bits were sprinkled over the serving. Peach tart, not overly sweet, with mango sorbet was delicately fruity and sported a fine flaky pastry crust. Very rich, deep chocolate mousse was perched atop a round tender biscuit which served as the foundation. In Mexico, chocolate is forward and extremely deep flavored. A lovely passion fruit sauce added a good balance. All three dessert plates were decorated with small circles of raspberry coulis. Arrangements of various sizes were eye-catching and also added a fresh, sharp accent to each creation. Simply marvelous.
This establishment offers a special evening with impressive food presentation, vista and service. Right up in the town's top echelon. Email to a friend
• Vista Grill
377 Pulpito Street Colonia Alta Vista
Puerto Vallarta, Jalisco
Open daily from 5:30 to 11:30 p.m.
Phone: 222-3579
Website: http://www.vistagrill.com
E-mail: info@vistagrill.com
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Alberto Pérez of La Palapa fame offers a wonderful bay view ["A balcony to Paradise"], beautiful chic modern décor with terraces jutting over the hillside. 5* Diamond award executive chef Sergio Esquivel and a fine group of 'cocineros' present eclectic and creative cuisine, beautifully presented. This is the entire package: gorgeous view, sunsets, cityscape, top notch service, delicious and artistic food dishes and ambience. 
Desserts started with a very light and creamy coconut mousse with caramel ice cream atop a piña colada sauce and a sprig of fresh mint. Caramelized pecan bits were sprinkled over the serving. Peach tart, not overly sweet, with mango sorbet was delicately fruity and sported a fine flaky pastry crust. Very rich, deep chocolate mousse was perched atop a round tender biscuit which served as the foundation. In 