The Dorado Beach, A Ritz Carlton Reserve is back and looking more spectacular as ever after its restoration due to Hurricane Maria. Recently, the resort debuted its new signature restaurant Coa, a farm-to-table restaurant with indoor and outdoor seating that serves breakfast and dinner. The menu highlights seasonal quality products which are cooked in their custom-made wood fired oven providing a unique smoky flavor. The oven uses two types of wood: guava from the Caribbean and hickory from the United States. The combination of these two gives the food its characteristic taste. The menu features proteins and vegetables brought in from specific regions from all around the world, as well as, locally sourced ingredients. The restaurant also holds one of the largest wine cellars in the Caribbean with over 650 labels from around the world. Not in the mood for a whole bottle? No problem. They also offer twenty (22) wines by the glass.
At the helm of Coa’s kitchen is executive chef Antonio Perez who has trained in several restaurants and hotels in the United States, Europe, Asia, South America, and the Caribbean. His right-hand man is Spanish sommelier Jonathan Morán, whose resume includes having worked in various Michelin starred restaurants like the two-star Mugaritz (San Sebastián) and the three star Lasarte (Barcelona).
Among our favorite appetizers were the decadent Japanese Wagyu Tartar, the Artisan Salad, and the Wood Fired Prawns.
For the main course, we highly recommend the 6oz A5 Certified Kuroge Wagyu Tenderloin and the 22oz Prime Bone-In Rib Eye with a side of Hen of the Woods Mushrooms, White Asparagus, Macaroni and Cheese, and Roasted Trilogy of Potatoes. You can thank me later.
6oz A5 Certified Kuroge Wagyu Tenderloin
End your spectacular meal with a scrumptious chocolate dessert made of local chocolate river stone, mango, and chocolate custard with pistachio air cake.
