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Pampas Restaurant Review: Pampas purveys the churrasco cooking of Argentina. The carefully crafted space, rich with dark burnished woods, accompanies a generous bar and large private dining facility. An essential parrilla, or grill, graces the kitchen, which is overseen by executive chef Luis Ramírez; without it you don't have an authentic Argentine churrasquería. All cooking is done over hickory wood, not gas. Argentine specialties include classic asado de tira (bone-in short ribs), mammoth steaks, pork and chicken. Among embellishments you'll find traditional empanadas, sweetbreads (Spanish mollejas, not usually listed on the menu) and chinchulines, which Southerners call chitterlings (also not listed). Among appetizers, the escabeche of wild striped bass is a standout. Dover sole is filleted tableside. For dessert, we recommend the panqueque de dulce de leche, prepared tableside, as is bananas Foster. For brunch there's more steak and some frittate, but don't overlook the Argentine sausages offered as a side item. The wine list is updated frequently, but includes at least two Malbecs by the glass and other standards of Argentine viticulture.