GRILL WIZARD
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La Dorita
Those looking to try a good barbecue in an elegant atmosphere and with a very good wine selection, Magician in Belgrano it is the indicated coordinate. Their cuts, some classic and others more innovative, are of premium quality and are roasted to the taste of embers on a traditional grill. Among others, the eye of steak, the entrail and the T-bone stand out, but you can also order unusual cuts, such as the ribeye, which arrives at the table very tender and juicy; the beef eye pamplona, stuffed with mushrooms and provolone cheese, or the braised and lacquered pork roast with honey and mustard.
To accompany, they suggest preparations that mix ingredients arranged to enhance flavors. An example of this is their super crispy fries, served with dips of red chili powder, raw ham or Provençal ham powder; or the variety of pumpkin gratin served with cream cheese, Reggianito, honey and lemon zest. Regarding drinks, the wine list is inspired by the vast experience of the renowned sommelier Marcela Rienzo, which includes wineries and strains to enjoy an exceptional night. The address It is Monroe and Montañeses, Belgrano.
THE RETURN
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The Return
In Villa Adelina, The Return It is the place for those looking for an extensive menu. Among the specialties, their grilled meats stand out with quebracho, carob and charcoal flames that cook quality cuts to the desired point. The menu also invites you to try some starters that are cooked over embers, such as pork and beef sausages, or their variety of achuras that includes Provençal kidneys, chinchulines and sweetbreads.
For its part, the main ones include individual cuts, such as asado banderita, pork bondiola, entrail, tenderized matambre with pizza, chorizo steak or loin medallion. Additionally, to celebrate Asado Day, on October 11 and 12 they will offer a roast rib prepared on a grill that combines charcoal with quebracho firewood. The address is Avenida de Mayo 329, Villa Adelina.
WE ARE ROASTED
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We are Asado
Away from the congested foodie poles, We are Asado It is a pearl that deserves to be discovered in Villa Crespo. This aged meat restaurant is led by chef Gustavo Portela, who provides first-hand service with his wife Verónica Krichmar. The pieces are dry matured in a glass chamber that is visible when entering the premises and then roasted in a wood-fired clay oven. The most sought after on the menu are the cuts aged for more than 30 days, in portions of 800 and 900 grams, such as the T-Bone, the Porterhouse, the Ojo de bife and the Chorizo Steak. Another must-try, which is cut with a spoon, is the rib roast with homemade BBQ sauce, cooked long and at low temperature.
The recommendation is to order one meat for every two people and combine it with the artisanal dishes that appear on the menu. They are very well made recipes, mostly without TACC, and in which the use of seasonal vegetables and fruits is prioritized. Suggested provoleta with sweet pumpkin, leaves, herbs and creole; the gratin of artichokes, oyster mushrooms and portobellos; and roasted pumpkin with blue cheese and seed candy. To drink, there are wines carefully selected by Pablo Portela, brother of the chef and third leg of this family business. The experience is lived inside a large renovated house, with an open-air patio. The address is Avenida Scalabrini Ortiz 651, Villa Crespo.
BURNS
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Burns
In the new gastronomic center of Villa Urquiza, Burnswhich was born as a grill and later expanded its menu with still life dishes at affordable prices. The soul of the place is its grill, where various cuts of meat are prepared and one of the most requested is its flag roast, which is chosen from the middle area of the ribs, since it is the part with the most meat and the least fat. It comes out just right, bordering on juicy, although this depends on how the diner prefers it. It is recommended to order it with crispy fries or with the arugula, spinach and parmesan salad. For pairing, its drinks menu features options of wines and sparkling wines from renowned wineries, appetizers and beers. He local It is located at Pedro Ignacio Rivera 4999, Villa Urquiza.
PASTURE
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Pasture
This National BBQ Day there is nothing better than celebrating it with food awareness and respect for nature. For that you have to visit Pasturea marketplace dedicated to offering animal-based foods with an unwavering commitment to animal welfare, the health of the planet, and product quality. Located in the Belgrano neighborhood, this store has a wide variety of gourmet foods and products, such as certified grass-fed meat, pastoral eggs, premium wines, jams, sausages, premium olive oils, agroecological flours, Italian pastas, organic products and much more. For this special day, De Pastura has 3 different cuts of roast – middle roast, plank and strip roast – and will have the strip and plank roast with a promotion of 2 kilos at $8199. Other cuts available to complete the barbecue are the tomahawk, marucha and arañita. The address is Montañeses 2226, Belgrano.
THE DORITA
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La Dorita
Located on the corner of Humboldt and Costa Rica since 2002, La Dorita specializes in grilled grass-fed cuts of meat. The fine grilled vacuum and the lemon sweetbreads, made on quebracho slivers, stand out. Also the center roast, the pork matambre, the chorizo steak and the steak eye. To accompany it, its menu includes original garnishes, such as chard bites with sriracha mayonnaise, provolettes with golden mushrooms and truffled mollet egg, and ember-cooked sweet potato with tangerine emulsion.
In addition, its proposal is complemented with more classic options, such as French fries, grilled vegetables or customizable salads. Pasta lovers will find spinach and mascarpone ravioli, or potato gnocchi. The wine list includes labels from renowned Argentine wineries. The atmosphere is warm and relaxed, with decorative details that reflect Argentina, from neon lights to photographs of national icons, creating an ideal space to enjoy a good barbecue in a group, as a couple or alone. The addresses They are Humboldt 1892 and Bulnes 2593, Palermo.
MONDONGO & CAULIFLOWER
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Tripe and Cauliflower
With a culinary proposal that celebrates the classics of Argentine gastronomy, Tripe & Cauliflower invites you to try its asado banderita, cooked round and round on the grill to preserve its characteristic flavors, although it can always be adapted to the customer’s preferred point. This cantina located in an emblematic corner of Parque Chacabuco offers this traditional cut as an individual portion or as part of its barbecue, to which, to give it an extra touch, at the end of cooking they add a gentle brushing of oil infused with garlic, not only to provide a natural differential to the palate of its diners, but also to provide a tempting shine in its presentation. The garnishes with which this strip of roast comes out the most are French fries and mixed salad, two classics that never fail, in the company of a glass of red wine. He local It is located at Del Barco Centenera 1698, Parque Chacabuco.
MOTHER RED
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Red Mother
Juan Ignacio Barcos, rancher, sommelier specializing in meats and chef Red Motherselects each of the cuts, coming from producers who prioritize animal welfare and the conservation of biodiversity. This restaurant shows diversity through its carnivorous dishes and wine, understanding the terroir concept (which allows gastronomy to be told through the landscapes of our country) as a set of factors: climate, soil, geography, culture and intervention of the man.
The meats are the protagonists and among the most celebrated options are the eye of steak, the roast in the center, the vacuum and the entrails. To accompany, we recommend fried potatoes in wagyu fat, smoked cabbage coleslaw (grilled), chinchulin Caesar and zucchini with tiger’s milk, cilantro and peanuts. An exquisite experience within an atmosphere with classic tables, bar chairs and a lounge with a bistro aesthetic. The address It is Rojas 1600, Villa Crespo.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
