This is a no-nonsense Argentinean restaurant. Good food, good service, good price. It's always…read morepacked. They have no pretense to be fancy. Simply a good restaurant to satisfy your hunger. I have been there several times, always good.

Excelente! la comida, el lugar, la musica, la atención. Recomendable 100%…read more Fuimos bien recibidos con mi perro de servicio, demostrando que es un comercio 100% accesible para todos.

I am being generous here with my rating. Worst dinner in this city. Perhaps I should have gone with…read morethe only two items that were in the suggestions list. Fish and chips and Ribs. I decided to try the Mexican Burrito. It came with rice and beans. The rice was not cooked well and was hard. It was also very dry. I didn't touch it. The burrito was a burnt Pita bread wrap!!! The guy in the kitchen has no idea where Mexico is or what their food is like. When in Argentina, stick to their basic 3Ps for food. Pizza, Pasta, and Parrilla.

Although Yelp reported this place as closed, it opened at 830pm. Be sure to make reservations…read more Weade reservations the same day and was at the bottom of the list for a slot at 830 and the place was packed within 15 minutes of opening. This place and service was set for a fine dining experience. But people were in all sorts of dress from beachwear to business casual. Service was impeccable. The presentation of fish was good but not quite the standard this place would suggest. We had the sea bass and hake. The sea bass was prepared slightly better than the hake. Overall - a good experience.

This seafood restaurant provided a much appreciated break from the consortium of meat that I had…read moredevoured the past week in Argentina. It was white tablecloth dining with excellent service but the feeling on the inside was casual and welcoming. I was part of a large group so most of the dishes we were being served were selected in advance. We started with two types of anchovy filets, a speciality of Mar Del Plata. The white anchovy was marinated in lemon juice and olive oil and was tangy, firm, and succulent. The red anchovy filets were salty and pungent but were cut with the aid of crackers and breadcrisps that were served alongside. The next dish served was sort of like a langostino cocktail and consisted of langostino tails and diced fruit in a creamy red sauce. The sauce tasted like a mix of mayonnaise and ketchup with the addition of some spices and was brightened up with the diced fruit. The cocktail was followed up with 3 different types of fried seafood. One was squid rings, another was shrimp tails, and the third was baby squids. They were all lightly crusted, crispy, and fresh. For the entree I was offered my choice of 3 different types of fresh catch fish and several different methods of preparation. They were all white flesh fish and the only 2 that I received English names for were the Hake and the Sole. I selected the Hake, grilled, and prepared with the owners 45 year old garlic sauce recipe and potatoes. I also tried the Hake, grilled, topped with arugula, lemon and capers. The Hake tasted extremely fresh and the fish was delicate, flakey, but also pleasantly firm. The garlic sauce was very light and was carried by olive oil and peppers. The sauce primarily added nuances to the natural flavor of the fish. The grilled Hake with arugula, lemon and capers was also delicious and my favorite of the two. The acidity of the lemon and the boldness of the capers brought the Hake to a forefront of my already pleased palette. The meal was brought to a simple end with a dessert consisting of vanilla ice cream and strawberry sauce. The sauce was tart and helped cleanse the palette and it was a nice way to end the meal. Viento En Popa was excellent and had a line out the door the whole time I was dining!