As the saying goes, the nose knows. These are words to live by at this vibrant Argentinian parilla. With prawns and dry-aged steaks sizzling over a roaring grill, a subtle smoke wafts through the long dining room, built out of sleek wood, exposed brick, and dangling greenery. Come summer, the party is further back out on the well-tended patio.
Bring friends because this food is meant to be shared, like hearty empanadas stuffed with mushroom and spinach or filet and olives. Black rice with grilled prawn and fried calamari is a seafood thrill; though the hulking double-cut pork chop, cooked to a juicy medium-rare and served with mustard greens is most impressive. Much like the restaurant, it channels the smoky undertones and comfort of a backyard barbecue.