WE ARE ROASTED
In Villa Crespo you will find Somos Asado, specialists in aged meats. Its brief but well-rated menu invites you to a tour of premium cuts that pass through controlled conditions of temperature and humidity in a visible glass chamber; technique that enhances the flavor of the meat, provides tenderness and a firmer texture. On the menu there are seven cuts that form part of the backbone of the proposal, and each season they surprise with a special piece. The most ordered and sold are the eye of steak, the chorizo steak and the T-bone, all three matured for a month and cooked in a clay oven. They arrive at the table in portions of 800 and 900 grams, so the suggestion is to order a meat to share between two and, if preferred, accompany it with the different dishes of local flavors with “winks” to the cuisine of Asia and the Middle East. East that complete the letter. During the winter season you can take advantage and order the whole ossobuco (ideal for eating between 3 or 4 people). The place is attended first-hand by its owners, chef Gustavo Portela and his wife Verónica Krichmar and has a living room-cava, living room-gallery, patio and a more intimate space with the “chef’s table.”
BLOSSOM
Blossom is a restaurant with four locations in the North Zone and one in the West Zone where you can try hearty breakfasts, lunches, snacks and dinners. Some of their individual meat dishes are made in a clay oven and are served in platters to share between three or four people. The most recommended by the chef, Jonathan Zapata, are the spare bbq ribs, pork ribs marinated for 24 hours in different spices, smoked for five hours in a homemade barbecue sauce and served with double-cooked spiced rustic potatoes—crispy and soft on the inside—and coleslaw salad. Also notable are the pork matambrito on pizza or fugazzeta, braised and smoked with quebracho wood, sweet tomato sauce, mozzarella cheese and parmesan; the grilled and braised entrails on logs and the beef ribs with chimichurri butter. It is an ideal place to go with the family since three of its locations (Martínez, San Isidro and Castelar) have a large space with games for children between two and eight years with a nanny present.
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Addresses: Edison 10, Martínez; Av. Maipú 2501, Olivos; Av. Libertador 16246, San Isidro; Constitución 1002, San Fernando; Carlos Casares 961, Castelar.
ALMA RESTAURANT
Inside the distinguished Sofitel Recoleta Hotel is ALMA Restaurant, a space where the passion for Argentine cuisine thrives, so different cuts of premium meat are the stars of the menu. All the cuts—which also include meats such as pork matambrito and lamb rack—are roasted in the JOSPER, a type of wood-fired oven that provides a unique smokiness thanks to the red quebracho and cherry wood. Among the most requested options, the eye of steak and the T-bone stand out; The latter is a dish to share between two and is served accompanied by a mixed salad, triple-cooked fries, chimichurri and criolla. Other cuts that can be found here are picaña and vacuum from the Argentine Wagyu breed, ribeye and entrail from the Black Angus breed, and chorizo steak and loin filet from the Aberdeen Angus breed, are the cuts that can be tasted here. ALMA Restaurant offers a unique atmosphere that celebrates the native in every detail, from its flavors to the art on its walls that recreates scenes of gauchos and horses, by renowned photographer Aldo Sessa.
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Address: Posadas 1232, Recoleta.
SPOILED
Malcriado Entre Fuegos y Vinos is the restaurant and wine bar with headquarters in Parque Leloir and Tortuguitas that, since its opening, stands out for its exclusive cuts of grilled meat, clay oven and plow disc. Here lovers of good meats will be able to delight in cuts of grass-fed meat that stand out for their tenderness and flavors. The menu features the traditional Tomahawk – an American cut of beef from the center of the rib – weighing approximately 1.5 kilos, ideal for sharing between two or three people. In addition, they offer the Tom and Jerry pork chop in its 900 gram presentation; the 300 gram chicken breast, the beef matambre with spiced mozzarella and roasted bell peppers or the pork matambre with Roquefort cheese and grilled egg. The perfect companions are national and international wines served from a modern dispenser that preserves their attributes, and refreshing signature cocktails with seasonal fruits and top-of-the-line liquors; everything to enjoy in its modern rooms with minimalist furniture.
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Address: Martín Fierro 3249, Parque Leloir; Pilar Branch Km 36.5, B1667 Tortuguitas, Province of Buenos Aires. Shopping TOM
RIBS TO THE RIVER
A place that recreates the spirit of true Texan cuisine is Ribs al Río, with dishes made from a large selection of raw materials, artisanal techniques, a secret rub of spices and an extended wood-fired smoking process. Focusing on typical flavors of North American cuisine, the house specialties are meats smoked with quebracho and espinillo wood for 8 to 12 hours at more than 100 degrees, which guarantees a quality product full of flavors. The stars are their authentic Texas ribs, distinguished by a tempting pink color—called “smoke ring”—that is only achieved through this type of cooking in a smoker. They recently launched their Rib-Wich, a sandwich filled with ribs whose bones must be removed when eating. The atmosphere of its stores refers to Texas through striking neon signs, screen prints of the brand’s iconic bull and Western-style decorative details.
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Addresses: Av. Costanera Rafael Obligado 7010, Costanera Norte; Soho Market in Armenia 1744, Palermo; Arcos del Rosedal on Av. Infanta Isabel 110, Palermo; Bocha Polo at Av. del Libertador 4096, Cañitas
MOTHER RED
In a picturesque corner of the Buenos Aires neighborhood of Villa Urquiza is Madre Rojas, a particular grill run by chef and sommelier Juan Barcos. A specialist in meat traceability, he applies this knowledge in his restaurant, where the cuts have a map of origin. Each preparation and product has a remarkable quality, such as those made with wagyu meat: empanadas, chorizo, chistorra, tartare and charcuterie. The grilled meat offering offers more than nine cuts to choose from with organic options, wet aged, wagyu and grass. The original side dishes offer preparations with seasonal vegetables, in addition to their famous wagyu fat fried potatoes. The wine list, designed to accompany the delicate selection of meats, is well nourished with a variety of terroirs, grapes and vintages. The room is comforting, with dim lights, comfortable wooden tables and chairs, in addition to the Tsuji porcelain tableware that dresses the place.
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Address: Rojas 1600, Villa Crespo.
MAGICIAN
Since 2021, the corner of Monroe and Montañeses in the Belgrano neighborhood has become a prominent destination for those who want to try traditional and unusual grilled cuts of meat combined with seasonal ingredients that enhance their flavor. Here the meats are carefully selected and the achuras are made by hand. Among the most popular cuts is the rib eye, which is served tender and juicy, as well as the rib eye pamplona stuffed with grilled mushrooms and provolone cheese. The menu also includes dishes such as roast pork (braised and lacquered with honey and mustard), Patagonian trout (with black rice, tomatoes in oil, corn, green and lime and cilantro aioli) or fresh catch of the day. iron. The Mago room has an outstanding wine cellar that houses labels from all the wine regions of the country, including some wineries from unconventional areas such as Chubut, Entre Ríos and Jujuy. The menu, designed by the renowned sommelier Marcela Rienzo, offers a wide variety of options to pair with the local cuisine.
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Address: corner Monroe and Montañeses, Belgrano.
BRUCE GRILL STATION
Outside of CABA, a coordinate to visit is Bruce Grill Station, a bar and restaurant where you can try North American-style smoked and grilled meats. The pieces are cooked on the grill with red quebracho embers and both classic cuts and special options are offered. The grass-fed banderita roast stands out, in a portion of 800 grams, which is extracted from the center of the animal, cutting the ribs transversely to obtain a very tender and tasty meat. Once cooked, it is topped with a spice salt. Also the 500-gram grass-fed beef T-bone—a very popular cut in the United States—which the store recommends ordering “ready.” It can be accompanied with baked potatoes, arugula and parmesan salad or mixed salad. They add other meats such as poultry breast au gratin, bondiola with mustard and their unmistakable El Jefe Ribs: nine slow-cooked pork ribs finished on the grill. They are served topped with homemade sweet BBQ, French fries and coleslaw salad. For pairing, they have a wide selection of wines and craft beers made in-house, all to enjoy in a space inspired by the Wild West.
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Addresses: Martín Fierro 3246, Parque Leloir; Mayor Irusta 2921, Bella Vista.
Source: Ambito