Been here almost a month and tooling all around the bay area here. Returned to one of my fave restaurants. Read on...
Rarely does a restaurant change ownership and maintain the same quality of food and service as its predecessor. This has occurred with the famed Bruce's Back Alley in South Side. Bruce sold his chic steakhouse to Jason and stayed for a couple months to assist, advise and assure that the recipes used were identical to the originals. A vast majority of owners depart after the transaction is made but Bruce stayed to implement a smooth transition. The results are beautifully presented plates of chops, chicken, steaks and fish with the same care and dedication as before.
The dining room is subdued yet colorful with proper lighting. Artwork compliments the air of the space, with tables far enough apart to allow quiet conversation. The temperature is set at a comfortable level.
A group of us had the pleasure of dining there recently. We started with Bruce Ketta, a whimsical name for the classic bruschetta. The topping is made of diced fresh tomato with Italian seasoning and a slight tang. It rests on thick slices of crispy toast perfect for drippy finger food while deciding on a choice from the tempting entrées.
It took all my strength not to order my customary main course, double-wide bone-in pork chop forestière, a sauce of spinach, rosemary, garlic and mushrooms, served over a huge bed of garlic mashed potatoes made fresh daily. Instead of opting for his terrific grilled rib eye, filet mignon or New York with compound butter, I decided upon Jason's recommended butter maple wild salmon fillet grilled and topped with a silky maple clove butter reduction. The fish was thick, large portioned and very moist. The maple and sweetness complimented but did not overwhelm the meat. Each forkful was a delight. The dish was finished with the same potatoes and chunky al dente vegetables. Steaks may be ordered with a red wine mushroom sauce, chantilly peppercorn or Roquefort.
Another specialty is the tropical tangy citrus sauce made with apple, pear, pineapple juice and garlic. It is presented on the pork chop or juicy chicken breast. Roasted baby potatoes are available. For lovers of delicate fish, an herb encrusted white fish is offered.
But for dessert lovers, aim for the classic brownie accented with vanilla ice cream drizzled with smooth caramel. One cannot go wrong when you finish your meal here.
Gary San Francisco, CA./Puerto Vallarta, JAL.
http://groups.yahoo.com/group/Puerto_Vallarta_OldTown_SouthSide
www.cafepress.com/vallartaguide
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