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Porteno Restaurant Review: Among a slew of large and small places that have popped up serving food with a Latin beat is Porteño, offering the cuisine of Buenos Aires and the south. Of course, flame-roasted beef features strongly on the menu. This is the real deal, the way it is done back home, parilla-style, and chef Elvis Abrahanowicz’s dad, Adan, knows it is, and he is responsible for overseeing the meats. There’s an à la carte menu highlighting dishes such as barbecue calamari with chickpea sofrito, beef empanadas and pickled veal tongue, and a set menu for bigger groups (eight or more). Make sure to try the fire-pit roasted suckling pig as well. Save room, if you can, for unique desserts: South American-style Pavlova with peanuts, for example, or burnt milk custard with peach and chocolate ice cream. Argentinean and Spanish wines make the whole experience all the more enjoyable.