Regulars at Vancouver's internationally recognized Keefer Bar now have a reason to hit the airport for Mexico.
Owner and entrepeneur Cam Watt has officially opened his latest venture, Acre, just outside of San Jose del Cabo. He is partnered in the venture with fellow Vancouverite Stuart McPherson.
Located on a 25-acre spread of farmland just seven minutes from Cabo's old-town, the restaurant is committed to fresh, locally sourced food and ingredients. As for how fresh, consider that the site includes five acres of organic crops.
Whatever can't be found on the farm is sourced from local farmers and fisherman.
Heading up the kitchen are executive chefs Kevin Luzande and Oscar Torres. Dani Tatarin, who comes to Acre from the Keefer, heads up the bar and beverage side of things.
Menu offerings include Tenderfoot Goat Belly with honey-orange glaze an braised squash leaf, and Charred Octopus with eggplant puree and chintestle paste.
On the starter front, Smoked Parrotfish comes with fermented garden-trim ailoi, while the Tomato Soup features fried goat cheddar and and African blue basil.
On the bar side of things, Tatarin spent the past year sourcing spirits and ingredients for cocktails such as the Reina dl la Baja (aperol, varigated lemon and orange, marigold and damiana tincture, and sparkling wine).
Yes, there's suddenly more to do in Baja Mexico than hang out at the Cabo Wabo Cantina drinking Corona.