MAGICIAN
A market grill that focuses on obtaining excellent raw materials to make its dishes and the best cuts of meat to pair with its exclusive wine list designed and executed by sommelier Marcela Rienzo. That is Magician. One of those star cuts that appears on the menu that they renew with each season is the rib eye, a cut of beef that is found in the upper part of the loin.
Tender and tasty, it reaches the diner exactly when they ask for it and can be ordered with asparagus and zucchini grilled with fried garlic and toasted sesame, French fries or fried sweet potatoes alone or with red chili powder, raw or Provençal ham powder. . Any of the wines from all the wine-growing regions of the country that the menu exhibits is perfect to complete this cut. The address es: Monroe and Montañeses, Belgrano.
THE DORITA
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La Dorita
La Doritawith 22 years of experience in the heart of Palermo, is a grill recognized for its cuts of grass-fed meat, grilled with quebracho embers, which give it its smoky flavor. Its star is the center roast, with five ribs and 700 grams, ideal for two to share, which arrives at the table with fries. Other notable cuts are the 400 g entrail, the 400 g fine vacuum, or 750 g whole, and a less traditional option: the picaña, in a 450 g portion.
Among the side dishes are sweet potato with embers, pastoral fried eggs, grilled vegetables, salads such as arugula and parmesan, French fries and mashed potatoes. To complement the experience, they have a selection of carefully chosen wines by the glass. With tables on the sidewalk, a cozy lounge and a relaxed atmosphere, La Dorita is ideal for enjoying the best of Argentine grill. The addresses They are: Humboldt 1892; Bulnes 2593, Palermo.
MOTHER RED
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Red Mother
Located in a quiet area of Villa Crespo, surrounded by low houses and few buildings in sight, the restaurant Red Mother It is already part of the neighborhood’s gastronomic landscape. The ideologue behind this space is the chef and sommelier Juan Ignacio Barcos. A venture that under the concept “terroir” seeks to show the diversity of the national soil through its careful selection of seasonal meats and wine proposals, driven by local producers and wineries. At Madre Rojas the central leitmotif is that pairing white wine with meat is possible and Barcos’ livestock experience bears this out, with a very extensive menu and a carnivorous glossary that indicates its origin.
They have two star cuts. On the one hand, there is the roast, it is a wide strip that is cut into ribs (between five and six) and matured for fifteen days. “The result of the process is a harmonious relationship between the bone and the meat, without any waste,” explains Barcos. The other cut is wagyu, another of its specialties, since the grill specializes in this type of meat. To drink, there are wines for all tastes, red, rosé and sparkling. The desserts respond to local tradition: pancakes with dulce de leche from Tandil, peaches in syrup and homemade flan. A recommended experience to discover the best flavors of Argentine meat. The address es: Rojas 1600, Villa Crespo.
THE RETURN
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The Return
The grill and restaurant with more than thirty years of experience in the San Sidrense neighborhood of Villa Adelina, The Returnhas many jewels. Its wide, versatile and recently renewed menu has classic and signature dishes for all tastes. The width and cuts of meat they handle are one of their strong points. Among them, the hit is the core. There they prepare it with sophistication and elegance, presenting it to the diner without tricks or decorations: perfect.
The portion is abundant but those who try it always leave wanting more, so it can be ordered with some good fries or a salad from their salad bar. And the ideal pairing, of course, is with one of their wines, from an extensive menu that includes reds, whites, rosés, sweets and sparkling wines. The address es: Avenida de Mayo 329, Villa Adelina.
OLD PATTERN
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Old Pattern
From the hand of the professional meat sommelier, Julio Gagliano, Old Pattern It is the ideal spot for barbecue lovers. This grill located in the heart of Liniers stands out for a careful selection of premium cuts of Argentine beef, coming from animals raised in the open field and fed on pasture, which ensures exceptional tenderness and unmatched flavor.
Although its menu includes classics such as the narrow chorizo steak (450 g) and butterfly (650 g), high-quality options, such as the braised ribs (1600 g), the special center roast (750 g) – roast strip , five ribs – and vacuum of the fine in blanket (750 g), without a doubt the house recommendation is the sommelier’s selection (800 g), a proposal that allows you to taste four characteristic cuts of the Argentine grill, such as lomo, entraña, cuadril and steak. Comes with fries and mixed salad. Additionally, diners can choose the doneness of their meat, allowing them to enjoy the cut exactly to their liking. The address es: Avenida Larrazábal 502, corner Patrón, Liniers.
IRON
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Iron
Those who visit the stores in Palermo, Nordelta and Málaga (Spain) of Iron You will be able to taste a notable variety of classic Argentine cuts of vacuum-aged Black Angus beef, such as bife de chorizo, bife eye (350 g) and asado banderita (400 and 800 g), as well as vacuum (400 g) and entail (500g). Their hits include the T-Bone (900 g) and the boutique bone-in steak eye (750 g), as well as two Wagyu breed options, such as the 350 g beef eye and vacuum, which stand out for their exotic juiciness. and characteristic flavor of the Wagyu beef breed of Japanese origin, thanks to its marked intramuscular fat, also known as marbling.
Additionally, in their northern branch, on Saturdays and Sundays at noon they present an exclusive experience with premium cuts, such as ribs and pulpón, which are slowly cooked with red quebracho in the cart and with the cross. The addresses They are: Boulevard del Mirador 220, Nordelta; Costa Rica 5602, Palermo.
SPOILED
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spoiled
spoiled is a restaurant and wine bar recognized for its exclusive cuts of grass-fed meat prepared on the grill, in the oven and on a plow disc. Within the menu, in the “Al Fuego” section, one of the favorites is the asadito criollo, an emblematic dish of the Argentine table. It is a cut of premium quality grass-fed meat, characterized by its low fat content and pinkish color. It is carefully cooked over the red quebracho embers and is presented in a portion of 800 grams, served ready, to achieve perfect cooking, which keeps the center red and juicy.
As a side, they suggest options such as roasted vegetables, mashed potatoes and onions, arugula and parmesan or mixed salad, toffee mashed sweet potatoes, roasted pumpkin and fried or baked potatoes. To complement the experience, this place has a selection of national and international wines served from a modern dispenser that preserves their qualities, as well as refreshing signature cocktails made with seasonal fruits and high-quality liquors. The addresses They are: Martín Fierro 3290, Parque Leloir and Ramal Pilar Km 36.5 (Shopping TOM), Tortuguitas.
BONUS TRACK: PASTURE MARKET
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Pasture
Pasture is the food and gourmet products market of Belgrano, it is distinguished by its wide range of organic and certified grass-fed meat, with the focus on respect for biodiversity and animal awareness. The meat can be purchased vacuum-packed or selected and ordered from the butcher. From her team, Constanza Moltedo, veterinarian and meat sommelier, details that each cut they select represents the identity, culture and customs of Argentina, and their ways of preparing it, according to their province of origin.
Thus, the tip of the shoulder stands out, a cut of San Juan, which is part of the steak and roast tapa, with a very tasty texture and a very good infiltration of fat in all its layers, ideal for cooking on the grill and playing with their different thicknesses and crunchiness. To complement its proposal, it also offers a variety of signature wines, flavored cheeses, preserves, spices and everything to flavor and season the food. The address es: Montañeses 2226, Belgrano.
Source: Ambito
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