We dined early on a Thursday evening - between 9 and 10:30 PM. The front room is a little more formal with full table cloths. Ours unfortunately was not totally clean when we sat down. They quickly brought out a large cutting board with six small white rolls and five or six slices of a plain (but nicely seasoned with salt and olive oil) foccacia. They also brought out chimichurri and a "sauce" - or more like a condiment that I don't know what they call here - it had onions, peppers, tomatoes, oil and vinegar and was very tasty with the plain bread.
We had been told by a friend who was here many years ago that they never bring out meat medium rare and always overcook it so we ordered a 500g ojo de bife (ribeye) very red, almost raw and sure enough it came out and was rather pale and completely blue/purple raw within less than a quarter inch of the edge. They had offered of course to cook it more if we needed and we promptly sent it back and then it returned nicely grilled with a good char on the outside. The interesting thing is that it was seasoned with nothing, not even salt and therefore we had to use copious amounts on the table. They also don't put pepper on the table in AR so if you want it you had better ask for it the minute you sit down otherwise you may never see it given how the service can be quite different from that in the states. They don't really come back to ask you how you're doing or if you want anything else during the meal so you had better order it all upfront.
The first taste of the ribeye when it was undercooked was not pleasant as it had that gave me, almost like it was going rotten flavor that kicks off one grilled correctly. It's sort of turned me off at first but none of that was deductible when they brought out the charred steak. We also ordered a platter of grilled vegetables for 200 Argentinian pesos. It was abundant with sliced potatoes, sweet potatoes, pumpkin, onions, green pepper, and a couple of mushrooms but it was really oily and did not have good flavor. It also completely lack salt, pepper or any seasoning. Not sure why these folks are afraid to season their dishes. Maybe it has to do with the long period of time that they were chummy with the British.
They refilled our water numerous times and did check to see how we liked the steak since we had to send it back to cook more. The restaurant is very large and in the middle section is where the grill or parillero is cooking all of the meat. There is a kid play section and an level upstairs with more tables where you can look down upon the grilling. Those two sections do not have full table cloths and appeared to be a little more casual although I believe have the same menu as in the front room.
We did not order dessert but they do have about eight or 10 options of which several sounded good such as a chocolate volcano cake (lava cake), brownie sundaes, apple tarts etc. read more
