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Guitarist RobbieClarkfromtheLiveWireBandarrivestosetupequipment foranight
of rock 'n' roll. Robbie says, “I've been coming here half my life because of their kind,
openandgood-naturedhearts.WhenIwalkinhereit'sfulloffriendship,peopleknowyour
name, they give you a big hug and share their love. I love it here!”
Local Josue Rosales agrees, “The staff here is beautiful. They're the best. They com-
plement each other and give excellent service.”
“I felt there was a need to tend to the local people — the Quepos people,” Michael
says. “My idea was just to serve the locals — to make it a hometown hangout where folks
could come and enjoy the view, enjoy Costa Rica, and have a good time.”
The restaurant began by offering local foods and tapas (appetizers), but more recently
Michael has added some Mexican style dishes for variety. “We've added a bit of a Mexican
flavor to spice things up,” he says. “We've stayed with the local stuff too — Costa Rican
cuisine — rice and beans, and side orders of picadillo with and beet salad.” Picadillo is a
traditional Costa Rican dish of vegetables cut finely with chayote, and Salsipuedes always
blends in fresh local produce depending on the season.
Although Michael hadn't anticipated owning a restaurant, he wasn't entirely unpre-
pared for the role. His background includes studying business and working for a major loc-
al fish exporter, a job that gave him insights into how to procure and prepare the best local
