Deckman’s

Wine bottles dangling from strings, dogs roaming the dirt grounds for scraps, and hay bales for walls—such is the backdrop of Drew Deckman’s restaurant. While the menu changes seasonally, Deckman’s focus is on sustainable Pacific Coast seafood, so you’ll often see dishes such as Spanish mackerel carpaccio or mussels in dark beer with blood-orange reduction […]

By Stacy Suaya

Stacy Suaya

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Deckman’s

Drew Deckman

Photo: courtesy Deckman's

Chef Drew Deckman of Deckman's in Valle de Guadalupe.

Wine bottles dangling from strings, dogs roaming the dirt grounds for scraps, and hay bales for walls—such is the backdrop of Drew Deckman’s restaurant. While the menu changes seasonally, Deckman’s focus is on sustainable Pacific Coast seafood, so you’ll often see dishes such as Spanish mackerel carpaccio or mussels in dark beer with blood-orange reduction and gooseneck barnacles, all swimming in Asian sauces. Heartier dishes such as marrow bones—stacked like fire logs and sprinkled with San Felipe sea salt—may appear in colder climes, and waiters are well-versed in wine pairings. Deckman himself can often be seen grilling meats in the open hearth, another detail—besides the sprawling vineyard views and twinkling white lights above—that makes this place arguably the hottest restaurant in the valley right now.