Being tourists, we made our reservation really early, for 8:30 p.m., when the restaurant opens. Room after room had set tables awaiting the evening's business. Being North Americans, we arrived slightly ahead of time. Being in the Argentine, the restaurant was not ready for us until about 8:50.
We were pleased to get a round table, which made sharing of dishes quite simple and there could (at times) be a unified conversation. In the Italian style, the wine glasses were tumblers (safer than wine glasses when one yields large knifes.
Our appetizer plates were constructed of metal, in the outline of a pig. The knife (top of photo) foretold the coming of some serious meat dishes.
The menu suggested that each dish might in fact be ample for two people. They knew what they were talking about. We ordered four dishes for the 7 of us (one of us had sadly picked up a virus, and was off food). First came the veggies (my order, as a matter of conscience). Each order came on a long wooden board holding a very hot cast iron tray on which the cooked items were placed. This helped to retain heat nicely.
We also had some cuts of pork (astonishingly tender), half a chicken, three pieces of beef tenderloin (the winner, hands down). We all agreed that it was the best meat we had yet enjoyed in Buenos Aires, and possibly some of the best meat ever. The cuts were done, yet juicy and tender beyond belief. One wonders if they let their beef hang to cure.
Each dish came with a few small side dishes, such as new potatoes in a rich sauce, pickled onions, artichokes, etc.
We added desserts at the end. This was my strawberry flambé, which was more than two of us could manage to eat. Even our group's designated 'cleanup eater' found it too much to finish--rich beyond belief.
Others more sensibly restricted themselves to sharing Italian-style ice creams.
Art work of various kinds adorn the many walls. This dress was an eye-catcher, even in the dimly-lit room. Several dolls hung from the high ceilings.
My favourite was this chandelier by our table. Someone adorned it with soup ladles, spoons and the like which sparkled in the focused light in the dark room.
As we left, we were amazed to find patrons lined up outside, waiting for tables. They would not get to place their orders until at least 11:15-11:30 p.m. However, since this was the best meat any of us had on this holiday, I can see why the locals think it is worth waiting for. (Tables were sort of set outside, but the wind was too chilly.)
