"Arrive before 1 p.m. or after 2:30 p.m. to snag a bar stool at this small restaurant, since the place fills up at lunchtime with office workers and tourists. The daily menu is made up of just a handful of dishes, which might include paprika chicken with truffled polenta and dried tomato pesto, or the classic Uruguayan steak sandwich, the chivito, prepared with upgraded ingredients like filet mignon, arugula, coriander chimichurri, and a poached egg, and served deconstructed on a plate rather than a roll. Desserts, like a caramelized pear tart with pink pepper and creme brulee ice cream, are always inventive. — NMW" - Marcela Baruch, Nell McShane Wulfhart
