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Pampas Restaurant Review: The same outfit that gave Atlanta La Frontera, a chain of Mexican restaurants, launched Pampas, purveying the churrasco cooking of Argentina. The carefully crafted space, rich with dark burnished woods, accompanies a generous bar and large private dining facility. An authentic and 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. For dessert, prepare to swoon, especially over the panqueque de dulce de leche, prepared tableside. The wine list is updated frequently, but includes at least two Malbecs by the glass and other standards of Argentine viticulture.