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Cactus Restaurant Review: Beachfront patios and sprawling views from the brightly decorated restaurant seem fitting with the warm weather food of the Southwest and Mexico. Dishes with a twist include a wild mushroom quesadilla with goat cheese and caramelized onions, a butternut squash enchilada with mole rojo, and bacon-wrapped, goat cheese-filled jalapeño peppers. Braised brisket tacos and chimichangas are available, too. A full bar means no one goes thirsty. For a sweet finish, the Cowgirl brownie is topped with vanilla ice cream, and plump bananas are caramelized with brown sugar. Other locations.