An Eater’s Guide to Argentina’s Mendoza Wine Region | Eater
"Leans more steakhouse than asado with a dimly lit, macho dining room—polished concrete floors, plenty of leather, rawhide, and wood, and maroon velvet curtains—where showy elements like 4-foot-long wooden pepper grinders, wine decanters, and dry-aged beef hanging in a centerpiece glass case set the tone. If available, order the aged T-bone with black garlic injections; fish, seafood, and creative salads are also offered." - Karen Catchpole
