RESTAURANT REVIEW |
Nikki Beach Restaurant & Bar -Sophisticated
By Jesús de Avila - October, 2007.
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We were talking about having dinner at a place that was  casual, yet stylish, where besides enjoying the sunset we could experience new sensations, in a setting that would be different than those we usually visit. That’s when Letty suggested we went to Nikki Beach Restaurant & Bar, at the Westin Resort and Spa. Knowing the sun sets at 8:00, we made a reservation and agreed to meet there.
Nikki Beach occupies the northwest corner of the Westin property, on the beach, offering a gorgeous view of the bay and the city.To get there I decided to walk across the hotel, a natural setting with spectacular décor and exuberant vegetation, flowers and palms whose green frond reflected on the extensive, whimsical shapes of the pool. Temptation was great and before I got to the restaurant I had already shot some pictures of the place. We were impressed by the wide variety of cocktails offered, and we both chose a “virgin mojito”. The humid evening, bordered by sunlit clouds was the perfect setting to say cheers and cool off while we read the carte, waiting for the sunset.
 We decided to start with “Crispy Calamari”, served with a spicy pomodoro sauce, and a “Mexican Shrimp Sushi Roll”, which is not on the menu but was suggested by our waiter, and turned out a really good starter.
The color of the sky began to change, announcing the arrival of the night, while the beat of lounge music in the background had us “dancing in place” while we dined and talked, enjoying the many flavors and the atmosphere, which I can describe as contemporary tropical with a Mediterranean touch.
When it came to main courses, we first shared a “Shrimp salad, steamed shrimp served with mixed greens, endives, cucumber and edamame with mango siriacha vinaigrette”. Letty indulged in the Catch of the day, “Grilled fish fillet served with steamed rice and sautéed vegetables”, while I had “Sea bass filet and flounder pan seared with white wine reduction, artichoke hearts, black olives and edamame with a tomato and parmesan cheese sauce”.
 After having enjoyed every mouthful, it was clear to us that Chef Martin Garcia has succeeded in complementing and balancing with precision the flavors and colors of the ingredients in each of his recipes.
Darkness reigned over the restaurant’s space now, demanding that torches be lit, thus marking the beginning of a special evening for the newly arrived clients, where good music and cocktails would be stars. We were tempted to extend our stay as we listened to more up-beat rhythms.
There is no doubt that Westin’s high standards still rule and ensure that today like fifteen years ago, quality service in the hotel and its restaurants is and will always be top notch. Congratulations to the Westin Resort and Spa on its fifteenth anniversary!!!
Until next time!
Jesus de Avila
E-mail: editor@pvmirror.com
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