Described as Latin fusion by its chef and just opened earlier this year, Cabana Del Sol brings a unique dining experience inspired by flavors of Latin American countries to the area. The remodeled West Yosemite Avenue, Manteca, restaurant offers a relaxed and elegant dining experience with its white tablecloths, creative menu selections with an extensive tapas and regular menu for everyone using unique flavors, along with good service.
Chef Jaime Galvez, a San Francisco Culinary School graduate, uses the latest blend of modern Latin heat and flavor with a personal twist to menu selections drawing from 22 years in the business, including a stint working for Guy Fieri at Johnny Garlic’s.
Owner Naresh ‘Nash’ Patel said he wanted to bring an upscale, but affordable, restaurant to Manteca when he found the building which had been a former taqueria that closed two years ago.
“It was in really bad condition, but was a great, central location,” Patel said.
Patel proceeded to invest in his vision, renovating the main dining room with a new décor. He also installed a modern bar with blue backlighting. Three side-by-side flat-panel televisions are built in behind the bar to give a sleek finish with another four televisions that surround the separate lounge area.
Patel said he already knew what fare he would serve as he had been a co-investor with a partner for a Latin fusion restaurant in the Dublin area.
“The Latin concept was very successful these, so I decided to bring it here,” Patel said.
As far as a chef, he knew it would be Galvez.
“He was a regular customer of the last restaurant I was at in Dublin,” Galvez said. “He always told me, ‘When I open my restaurant, I’m going to steal you.’”
A few years later, Patel followed through and recruited Galvez, who just so happened to be living in the Manteca area.
“When I first helped to create the menu, I presented over 100 items and told the owner to choose what he thought was best,” Galvez said.
Now, the Cabana Del Sol menu features over 43 selections, including 24 tapas dishes, over a dozen entrees, and even four pizzas.
The Curry con Mariscos is a favorite according to the staff.
The dish features chicken breast, chicken chorizo, mussels and tiger shrimp cooked in coconut curry sauce topped with peas and roasted red peppers and is served with saffron rice.
“It has everything – shrimp, chicken, chorizo, and curry sauce,” Galvez said. “The combination with all the meats and sauce is amazing.”
Other chef favorites include the Tierra Y Mar (Land and Sea) with a grilled certified angus beef hanger steak topped with herb chimichurri served with grilled jumbo shrimp, garlic mashed potatoes and sautéed red peppers and onions.
“We serve only Certified Angus Beef,” Patel added.
Their Cuban Garlic Chicken entree features a roasted bone-in chicken drizzled with garlic-parsley olive oil, served with saffron rice and fried plantains.
Popular tapas plates are the Pastel de Cangrejo crab cakes, Chorizo Bruschetta with chicken chorizo sautéed with jalapeños on a toasted baguette, and the Camarones Al Ajillio of prawns sautéed with garlic and peppers served on toasted baguette.
“No one in the 209 area has these flavors,” Galvez said. “There are options for everyone with shrimp, lamb, seafood or vegetarian only dishes.”
There’s an extensive drink menu with creations that compare to the best Caribbean resorts. The bar features a Happy Hour from 2 p.m. to 7 p.m. during the week and 2 p.m. to 6 p.m. Friday and Saturday.
“We carry over 50 varietals of wine,” Patel said. “There’s 30 reds and 20 whites along with some sparkling.”
With the sleek atmosphere, unique food, and reasonable prices, upscale 209 diners should leave very impressed with their dining experience.Cabana Del Sol
1124 W. Yosemite Ave.
11 a.m. to midnight
Seven days a week