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El Farallon Restaurant Review: Situated on the cliffs alongside Capella Pedregal, El Farallón has a vantage point overlooking the Pacific Ocean complete with the sight and sound of waves crashing onto the rocks below. This open-air space is under the oversight of executive chef Yvan Mucharraz, whose experience includes working with Thomas Keller, and the emphasis is on grilled freshly caught local seafood and organic vegetables. A daily seafood-based soup, such as chipotle crab soup with market vegetables and cilantro, a salad and ceviche are offered as starters with all orders. With no menus per se, guests are escorted over to the fish “captain” to select seafood, which is prepared simply with light seasoning over an open mesquite grill. For those who prefer beef, there is a meat option as well, served with a selection of condiments including a tomatillo marmalade and chile ajo sauces. Side dishes range from grilled asparagus and cilantro rice to white beans, charred tomatoes and grilled zucchini. The fine dining is enhanced by a wine list of notable breadth and depth, as curated by Juan Carlos Flores Mazon, and sangría and margaritas are also available. Indulge in a dessert like crêpes or Mexican-style bread pudding or perhaps an after-dinner drink and spend some time enjoying the view of the ocean. With its twinkling lights, candles and fire pits, El Farallón is ideally suited for romantic dinners.