Cuisine
Open
Dinner Mon.-Sat.Features
- Romantic setting
- Full bar
- Reservations suggested
- Casual dressy
* Click here for rating key
| Co-owners Stefano Villa (formerly of Azul and Novecento) and Fernando Dallorso try to create harmony between the various regions of Argentina at this sleek TriBeCa eatery. And they largely succeed. Appreciative urbanites grace the low-lit dining room to enjoy chef Fernando Trocca’s skirt steaks and branzino. The meat and corn empanadas, served with tomato mojito salsa, present an authentic appetizer option. Likewise, many of the entrées---lots of grilled and braised meats, an Andean chicken and a Patagonian-style rack of lamb---predictably stick to South America; the pumpkin risotto, however, lingers somewhere between Italy and Argentina. The skirt steak, originating from Uruguay, is the finest pick on the menu and the staff nudges diners towards it; an order of garlic-spiced french fries Provençal makes a compelling accompaniment. The peras en compota, a spicy poached pear doused in vanilla mascarpone cream and Danish blue cheese, will make you wish for more. |
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