All Devoto embers
Located in Villa Devoto, All embers It offers an innovative proposal by the hand of the barbecue Pablo Antoyán and the chef Juan Benardini. Your letter presents cooked meats in a special way in “Meat cages”iron structures containing high flames of white quebracho and thorn. In this space, whole meat pieces hang, such as the rib, which is cooked for four hours, first on the bone side and then that of the meat, and the vacuum, which requires three and a half hours.
The meat is cooked in a Hardwood fed mud ovena process that, in addition to conferring a unique aroma, allows gradual and uniform cooking. Among the outstanding cuts are the chorizo dike, the eye of Be Porterhouse and the T-Boneall matured by some 40 days. To accompany, you can ask for handmade dishes with seasonal products and spices, while the wide selection of wines complements the gastronomic experience.
La Dorita
In La Dorita, the flesh is the protagonist, cooked to the erars of Quebracho to highlight its flavor and texture. Located in the heart of Palermo, this grill offers PREMIUM HEAVY CUTS CROSED A PASTURAsuch as the roast of the center, picaña, entrails, fine emptiness, chorizo dike and dike. In addition, they have options such as Pork and Ribs with Home BBQ.
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Among the options to share, the Meat tablethat combines vacuum, pork matizbito and buffer eye with roasted bell pepper with egg and salad. The garrisons, such as the sweet potato to the embers and the fries, carry the grill seal. The atmosphere, with neons and sculptures of wine penguins, gives an eclectic and authentic touch to the place.
Iron
In iron, steer meats Angus Black They are the stars of the menu. Vacuum matured For 30 daysthese meats are distinguished by their deep smoked flavor thanks to the use of the colored quebracho in cooking. The restaurant offers a variety of traditional cuts such as the chorizo dike, buffer eye, empty, entrails and roasted flag, in addition to special cuts such as the T-Bone and the eye of bife with boutique bone.
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They also have exclusive race alternatives Wagyuwhich stand out for their marbled flavor. In addition to the cuts of meat, the achuras such as the chinchulines with lemon citrus cream and the mollets to the parra with sweet potato puree complete the offer. Station vegetables and author cocktails enrich the gastronomic experience.
Free air
Free air is an urban garden where nature overflows freshness and provides a pause to the rhythm of the city. His letter exhibits a typically Buenos Aires kitchen but with French, Spanish and Italian touches. A special section dedicated to fires has options such as grilled or width buffers with butter in herbal butter.
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The space also has a mud oven, from which original garrisons leave, such as roasted pumpkin with ricota and tick of pumpkin seeds, honey and mustard vinaigrette. An interesting selection of wines, summer reds and classic and author cocktails complete the experience in this unique space.
The steak
The steak is an emblem of Buenos Aires cuisine and a Undisputed classic in the heart of Puerto Madero. His proposal of Haute cuisine Without limits, it proposes a unique experience, since in space different stations are located where various dishes are offered that You can repeat the number of times you want.
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Within its wide menu, there is no lack of the most prominent cuts of the Argentine grill, such as the chorizo dike, the void and the roast, in addition to chorizo, black pudding and chinchulines, among other possibilities. A barbecue teacher takes care that each piece comes out at its right point, to ensure the perfect flavor. They also have a large mud oven, in which different seasonal vegetables are roasted at high temperature that serve as garrison.
The captain
The Captain is a still life and vermotory, set in the 40s and 50sthat yields Tribute to Eva Perón and the first years of Peronism. His letter presents a tour of the history of these lands, with options for those who want to enjoy dishes with meat, since it includes several cuts and forms of cooking. Among the main ones is Iron sealed sausage chorizo and then cooked in a Mud oven With a sauteed onion, smoked bacon and brunette. The letter has another sauteed alternative to iron: these are chicken breast cubes with green onion in molten cheese sauce and mushrooms.
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On the other hand, another orders is the Osobuco, which bras in the mud oven with Malbec wine reduction for hours; or the entrance of the town, which is prepared grilled and served with a garnish of potatoes to the cream and cheese sauce gratin in mud oven.
January
January is a space in front of the river that proposes to recover the link with the waterfront and give it the value it had before, and invites the relax. For this, its atmosphere fuses the elegance and the jungle and exotic of nature. The letter is inspired by tradition italo-Argentinawith different elaborations with meat that are prepared to the grill to the wood, something that connects with the spirit of what the Buenos Aires estuary is.
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In this section of the menu, you can enjoy chorizo dike, how eye with herbs and center roast (5 ribs). In addition, with this same form of cooking, there are options for those who want to try other meats: lemon field chicken and pork matizbito that marins herbs and citrus. The mud oven sweet potatoes are the most chosen garnish for these dishes.
Spoiled
Malciated is a Restaurant and Wine Bar which has positioned itself as a reference for flesh and wine lovers in all its varieties. Malciated combines tradition and modernity by offering exclusive cuts of pasture meat prepared with varied techniques, such as grill, mud oven and plow disc. In addition, from Friday to Sundays they present special cuts of meat out of letter, cooked in an exclusive grill to the flame. This works with Born Wood, Blanco Quebracho and Cabracho Coloradothat provide intense, smoked and scented flavors. The use of these woods generates an effect on the Texture and juiciness Of the meats, since the smoke generated by the wood helps to seal the natural juices of the flesh, keeping it tender and juicy inside, while a caramelized crust is generated abroad.
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To aromatize these exclusive cuts, such as rib and pork breast, add fruits, adding a Special touch To the dishes. The experience is complemented by a careful selection of national and international winesserved through a dispenser that retains its original quality.
Whether you look for the tradition of the Argentine roast or a more innovative experience, the city offers options to All tastes. Each of these restaurants value quality meat. Grilled cooking techniques and unique flavors that Only Buenos Aires can offer.
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.
