BAGA
BAGA is a space where the bon vivant spirit of France is replicated in a unique way. With a menu that offers French-style flavours but with local touches, the executive chef Dante Liporace fuses the best of both worlds. This is the case of the filet mignon croustillant oeufs truffésand the filet mignon croustillant à la parmesane. Both are prepared with a cut of sirloin, breaded with panko and fried in oil. The Neapolitan version has a sautéed onion and selected plum tomatoes, natural ham sautéed in garlic oil and a provolone foam. filet mignon croustillant oeufs truffés It is served with egg yolks cured in soy and habanero sauce, and a few drops of truffle oil on top. Both options are served with spaghetti cacio e pepe, and it is recommended to accompany it with a glass of wine or one of their original signature cocktails.
Address: Libertador Avenue 4101, Palermo.
Bruce Grill Station
Bruce Grill Station It is a bar-restaurant specializing in grilled meats with a distinctive smoky flavor, as they are prepared in USA. Their menu includes appetizers, smashed burgers, sandwiches and salads, as well as signature dishes from the local cuisine, such as Milanesa. Although it is classic, they do not use the usual meats, but instead prepare it with chorizo steak, in a 150 gram piece, and it is served with a side of rustic mashed potatoes or French fries. The evening takes place in a space decorated in the Wild West and set to music with the best of North American folklore.
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Addresses: Martin Fierro 3246, Leloir Park and Mayor Irusta 2921, Bella Vista.
POMPEII
In the extensive letter of Pompeii Tapas, burgers and artisan sandwiches, pizzas, complete salads, dishes with cosmopolitan touches and local cuisine, such as Milanese, stand out. The option Menage a troisa sirloin Milanese with broken potatoes, caramelized and crispy onions, fried egg and citrus salad of green leaves. The place stands out for its veggie varieties, such as the Milanese of oyster mushrooms marinated in lemon and breaded in panko, cooked in the oven, accompanied by Italian pasta with a vegetable sauce in coconut milk and curry, and the Milanese of seitan Neapolitan with a double portion of mashed potatoes. Among breads, you can try the Girgolanesa sandwich, with Milanese of oyster mushrooms, provolone cheese, tomato, chimichurri, seasonal sprouts and vegan cilantro mayo, on pumpkin bread, turmeric and sunflower seeds; the Chavalin, with homemade seitan Milanese, tybo cheese, beetroot mayonnaise, cherry tomatoes fried in olive oil and fresh spinach in a pizza dough baguette, and the Supremo, with fried chicken supreme coated in breadcrumbs, oats and seeds, with danbo cheese, roasted pumpkin, tomatoes, arugula and mayonnaise, on homemade cheese bread. These recipes can also be enjoyed at Pompeii Social Pubin Castelar, a space where the gastronomic offering goes hand in hand with a great musical scene with bands and DJs on weekends.
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Address: Martín Fierro 2997, local 10, Solaria Complex, Leloir Park and Pompeya 2413, Castelar.
THE RETURN
With thirty years of history, The Return is a restaurant and grill that offers a rich and varied menu, ideal to satisfy all tastes. Among its specialties, the Milanese are outstanding with large sizes and generous garnishes. In this sense, one of the specialties of the house is the Tonkatsu, a Milanese cut of pork medallion, flattened and breaded with panko and breadcrumbs. It is served topped with Japanese sauce (made with oysters, Worcestershire sauce, soy sauce, ketchup, apple cider vinegar, garlic, ginger, sriracha and sugar) and served with red onion pickles and sweet and sour cucumbers. In addition, the menu also offers some more traditional options, such as the rib-eye Milanese, veal Milanese or Neapolitan Milanese, all with a side dish of your choice.
Address: Av. de Mayo 329, Villa Adelina, Province of Buenos Aires.
TRIPES AND CAULIFLOWER
From an emblematic corner of Chacabuco Parkthe still life Tripe & Cauliflower celebrates traditional Argentine cuisine with a gastronomic proposal featuring homely, hearty and pocket-friendly dishes. On its extensive artisanal menu, one of the hits is its veal and chicken Milanese, in portions to share that not only stand out for their XL size, but also for the quality of their ingredients. They are coated in breadcrumbs made on the premises with different homemade breads, which are left to dry and then ground for preparation, and they are offered in a classic version or Neapolitan style, with mozzarella and top-quality cooked ham. They recommend accompanying them with mashed potatoes, French fries or a mixed salad, although on their menu they also offer side dishes such as cauliflower au gratin, pumpkin baked with olive oil and parsley, sweet potato with butter or baked baby potatoes.
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Address: Del Barco Centenera 1698, Chacabuco Park.
THE CAPTAIN
The setting, the menu and the bar of the themed tavern The Captain is inspired in the 40s and 50s. The proposal of this space in the traditional neighborhood of Almagro The restaurant offers typical dishes from Buenos Aires with meats, as well as vegetarian, vegan and gluten-free options. Among the main dishes that stand out are the Milanese rump steaks to share. This is a thick cut, marinated for 24 hours in egg with mustard, garlic and parsley. They are presented in two ways: a caballo (covered with fried eggs) with French fries, or napolitana (homemade filet sauce, ham, mozzarella and candied cherry tomatoes) with rustic potatoes. To accompany, the bar shines with classic and house vermouths, which can be enjoyed in individual glasses as well as in a jug.
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Address: Guardia Vieja 4446, Almagro.
GRILL THE RETURN
The The Return Grill has just opened in the growing gastronomic hub of Naon neighborhoodin the Buenos Aires neighborhood of Slaughterhouses. This is an authentic Buenos Aires grill that invites you to feel at home and reinforces the tradition of the area, with an offer of unusual cuts of meat, those that you order from the trusted butcher, such as marucha and arañita. Among the options designed for sharing is the updated version of the Milanese, which instead of preparing it with the usual meats, uses sirloin steak, cooked with a classic breading. The dish is designed for two diners and is accompanied by a generous portion of French fries. The attractive and new space has tables inside and a deck on the sidewalk, ideal for these days when the temperature begins to rise.
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Address: Montiel 1594, Naón Neighborhood, Mataderos.
MOTHER RED
Mother Rojas It is the restaurant of Ignacio Barcos, whose aim is to show diversity through meat and wine, understanding the concept of terroir (which allows us to tell the story of gastronomy through the landscapes of our country) as a set of factors: climate, soil, geography, culture and human intervention. Here we offer a top quality sirloin steak Milanese, which is breaded on the spot and fried in olive oil. Wagyu. It arrives at the table served on a rack, tonkatsu style, so that it can breathe, not generate steam and stay nice and crispy. It is accompanied by a surprising smoked coleslaw salad, made with roasted cabbage and mustard. Dijon.
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Address: Rojas 1600, Villa Crespo.
CYRUS
Cyrus It is an exclusive Italian restaurant located in Port Log and Palermo, The restaurant is distinguished by its versatile gastronomic offering, where abundant alternatives stand out, designed to be enjoyed at different times of the day. Among its wide range of lunches and dinners, its meat Milanese stands out, made with rump and breaded with homemade breadcrumbs. They have two alternatives: classic, with a side of noodles (homemade egg noodles) with a sauce of your choice (the most popular are with butter or with cacio e pepe), or Neapolitan style with rustic potatoes or a mix of greens with cherry tomatoes. For a more comfortable experience, the house offers its diners a complimentary glass of sparkling wine. Freixenet. They also suggest ending the visit with one of their specialty coffees. The Marzoccowhich they serve alongside a homemade mini brownie.
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Addresses: Pierina Dealessi 1350, Puerto Madero; Guatemala 4798, Palermo.
BONUS TRACK AT BAUMAN
For those who walk around Belgrano and want to eat something on the go, but without sacrificing any quality, we recommend the unmissable sandwich of Bauman, the sandwich bar, prepared with 160 g ribeye Milanese, Tuscan bread, lettuce, tomato, mustard, mayonnaise and its spicy sauce.
“Our Milanesa sandwich is inspired by the classic from Tucumán. The difference is that we use another cut of meat, which is the rib eye. Then we respect the vegetables that it has, in the case of lettuce and tomato, the yellow mustard, the mayonnaise and we also make the spicy one, which is a chimi that is made there in Tucumán. Maybe we don’t make it very spicy because families and so on come to eat and in Buenos Aires We are not as accustomed to spicy food as Tucumán is” he comments. Francisco Ponce de Leonchef and owner of Bauman.
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Address: Echeverria 2486, Belgrano.
Source: Ambito
