Deckman's

The Best Restaurants in Valle de Guadalupe, Mexico | Eater San Diego

"Chef Drew Deckman, who opening a new restaurant in San Diego, is part of a group of chefs, winemakers, and hoteliers keeping Mexico’s wine valley sustainable. Outside a cozy barn on the Mogor Ranch, he and his team work on a dirt floor just a smoke trail away from an array of Santa Maria grills. The Kumiai oysters are fresh and local, as is the grilled fish, which is sourced from sustainable stocks and served with estate-grown produce and sea beans. The steak on the barbecue is Mexican, paired with estate wines and a drizzle of olive oil, also produced on the premises. It’s presented with colorful streaks, brushes, and dots of sauces and vegetable purees on the side, showing chef Deckman’s fine dining chops while staying true to the pastoral spirit of the wine valley." - Bill Esparza