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Baires Grill Restaurant Review: As at almost all of Miami's Argentine eateries, the focus is on meat, mainly various cuts of beef, char-grilled over an open flame. But there are also char-grilled poultry, fish and even seasonal vegetables options for those who don't eat red meat, plus some rather heavily-sauced pastas. For lighter eaters, there are entrée-size creative salads, including a mix of baby greens, tomato and avocado topped with steak slices, or a meat-free but formidable mesclun and walnut salad dressed with honey-Chardonnay vinaigrette and topped with a Gorgonzola mousse-stuffed poached pear. Steaks come with a choice of side; choose creamed spinach. À la carte steak sauces are a mixed bag: a savory au poivre well worth the extra few bucks; a honey-Malbec that's best avoided unless you like your dessert topping your entrée rather than after it. Prices aren't as low as they were before Baires relocated to high-rent Lincoln Road, but since many steaks are big enough to split (16 ounces-32 ounces), it's still possible to keep the tab close to bargain-level.