Restaurants near Manzanita Park

My wife and I had brunch at Bacanora, and it was everything we hoped for and more. From the moment we walked in, the service was warm, attentive, and genuine. The food? Simply outstanding. My wife enjoyed a hearty machaca burrito, packed with savory, slow-cooked goodness. I had their birria dish, served stew-style—rich, tender, and exploding with deep, comforting flavors. We paired it with a refreshing Mexican Coke, the perfect complement to such a bold meal. Every bite reflected the passion and care that goes into Bacanora’s kitchen—authentic, vibrant, and unforgettable. We love coming back whenever we can get a reservation, and Bacanora always delivers. We left happy, satisfied, and already planning our next visit. Highly recommend!

Excellent experience every time i come. food is delicious and cooked to perfection. service was attentive and friendly. a little loud but i was sitting outside, nothing that the restaurant can control. beautiful ambiance otherwise. loved the valentine’s day menu. coffee cake was incredible. overall great experience, no notes.

Wow! We went for the fixed menu Valentines experience and we were treated to a beautiful, innovative, delicious meal. The dining was three courses with choice of two dishes per course. My wife and I decided to get all 6 dishes and share. We also opted for the wine pairing with Mexican wine. It was immediately obvious why the chef is a James Beard semi finalist. The first course included a shrimp roll with succulent poached shrimp and complimentary spices that made the rival any lobster roll (this from someone born in Maine). The other starter was a scallop ceviche. The scallops were sliced so thinly they were almost transparent. The Mexican ceviche was carefully crafted so that the chilies did not overpower the delicate scallops. The second course included a fried snapper with a white mole and a dish of head on shrimp over a creamy polenta. Our desert included a cheesecake topped with a guava jelly with shrimp dust. This gave the desert a wonderful savory flavor. The other was a chocolate cake paired with a goat milk caramel. One of the best cakes either of us have had. The wine pairing was fantastic. The wine selected from small private vineyards rivaled many of the California and Oregon wines we have enjoyed over the years. What a delightful surprise! This review would not be complete without mentioning the impeccable service from Marlie who guided us through the entire experience. The restaurant decor was not at the level you would expect from a restaurant with this level of cooking, but it is worth coming for the entire experience

Excellent food and service. Menu I bit difficult to understand but the results (enchiladas & shrimp dishes) were first rate. A little expensive for every week.

General consensus from the party were outstanding. Appetizers were next level which included the bone marrow, bluefin tartare and the king crab stuff oysters. It really set the tone for the rest of the mains. Service was great from the staff and kept the tables clear and drinks full. The only exception to the meal was some of the mains. Over cooked and undercooked steaks that appeared to have been sitting for some time. Coming from a place where we have world class steak, the inconstancy we experienced was disappointing given the prices charged and what precluded this portion of the meal which many raves about. Overall pleasure and happy to recommend.