Review: Brasero Atlántico

Brasero Atlántico

Once upon a time, calle Arroyo was just a place where you’d go to window shop for expensive antiques or drink free champagne out of plastic flutes for Gallery Nights. However, thanks to those brave souls that saw potential for a fabulous foodie future, the past few years have brought a fresh crop of delicious business to the barrio.

By this point we’re all familiar with Florería Atlántico and the magic it entails. The place is now so popular that locals are forced to hover around the entrance in line with Brazilian tourists and other curious travelers, yearning for a coveted seat somewhere, anywhere that’s free. It’s still one of the best watering holes in town, but as with everything in life, it never hurts to spice things up and forge ahead.

Enter Brasero Atlántico, Florería’s laid back little brother. After months of intrigue and patience, the much-awaited sibling made its quiet debut just a couple of weeks ago, right next door.  Continue reading


Review: Steaks by Luis

The Fire - Steaks by Luis

Any tourist planning a trip to Buenos Aires will hear ad nauseum, “You gotta try the steak!” It’s made quite clear from the get-go that if you pass through la Ciudad de la Furia and don’t scarf down the better part of an entire cow, you’ve missed the mark.

Luckily, you can’t walk more than 15 feet in this town without passing a parrilla. The offering ranges from the unassuming holes in the wall to the ostentatious, catering primarily to those looking to impress (and with well-padded wallets).

While this is a great way to savor one of Argentina’s national treasures, what about taking it a step further and getting a little more hands on? Locals and transplants alike will argue that to understand the real magic of the local steaks, one must score an invite to an asado at a someone’s home. “OK,” you mumble, “but I’m only here for a week, and obviously have no friends here.”

Fret not! Enter Steaks by Luis, a premium closed-door, five-course asado experience hosted right in Palermo Soho. Diners have the best of both worlds: access to local traditions surrounding the asado ritual alongside top-notch service in a setting that puts your friend’s backyard quincho to shame. Imagine having a pal that lives in a badass loft, grilling up some of the best meat you can find, and washing it all down with a variety of boutique wines, from picada to postreContinue reading

Review: La Carnicería

La Carnicería - Palermo - Buenos AiresIt’s a tale as old as time: Buenos Aires and beef go hand in hand (and have done so for eons). More so than peanut butter and jelly, grilled cheese and tomato soup, or Bert & Ernie; it’s just a fact of life.

The glut of parrillas all over town – ranging from old-school neighborhood holes in the wall to more upscale outfits catered toward tourists with deep pockets – means that while you might be spoiled for choice, it can be hard to separate the wheat from the chaff. Whether you’re a serious carnivore or just someone that likes to dabble in the asado arts from time time, no one wants to waste their time on a sub-par slab of steak.

Enter La Carnicería, the hottest new joint to seduce even the most demanding of palates. Located in Palermo, it actually takes the exact place of one of those greasy, old-school parrillas frequented by overweight taxi drivers and other characters. Quite the fitting reincarnation, if you ask me.

Molleja at La CarniceríaDecked out with wooden tables, simple metal chairs, and a massive butcher’s mural against one wall, the space is light and clean but masculine enough to mean business. It’s got a rock-and-roll meat shop vibe to it, though handled with care and welcoming enough that the not-so-cool-kids will feel right at home too.  Continue reading

Argie Chefs: Francis Mallmann


Last week I gave Narda Lepes some love, even though the jury’s still out on whether or not I actually like her. This week’s Argentine chef I decided to write about is Francis Mallmann, badass of Patagonia. If you live in BA and are prone to channel surfing (zapping, as it’s called here) you’ve probably seen this dude cooking up a storm in the middle of the rustic wilderness, surrounded only by a huge fire pit, big iron pots and a beret. He’s one of the more prolific chefs here and has quite the respectable trajectory. His early years were marked by a dedication to French haute cuisine (for which he became famous here in the Arg), but his career changed in the 1990s when he decided to return to the simplistic roots of the Patagonian style cooking of his childhood.

He has since become world-famous for his three restaurants: Patagonia Sur in La Boca, 1884 in Mendoza and Garzón in Uruguay (near José Ignacio). Rather than rely on various complicated kitchen gadgets, Mallmann just needs a big open fire, a cast iron griddle (plancha), cast iron pots and maybe a huge rock or two. It’s actually pretty incredible to watch him cook – ok, watch him cook on TV – since he really seems to thrive on such simple but foolproof techniques to create amazing dishes with basic ingredients.

Patagonia Sur is known as one of the most expensive restaurants in Buenos Aires (for serious), and Garzón was listed in the New York Times as a Top-10 restaurant worth a plane ride. So it should go without saying that if you want to sample what’s supposed to be one of the best meals of life, you might want to empty your piggy bank, and then some, first. (Patagonia Sur has received mixed reviews from many who think the prices are just out of this world ridiculous. Though I’ve never been there I kind of feel like their complaints might be justified. Still dying to go to Garzón, however.)

Grillmasters can pick up his cookbook Seven Fires: Grilling the Argentine Way (aka FIRE, Lots and lots of FIRE) and whip up some amazeballs things like rabbit, grilled octopus, and lots of other things that require a badass grill/parrilla.

Fun fact: Mallmann speaks four languages and loves poetry. Awwwwww.

For a longer, probably better written article on Mallmann head on over to this website.

Photo Credits: Fire Roasted Catering, Planeta Joy, Victor’s Food