"The classic Argentine steakhouse is less common in the city than it once was, though some fine examples remain. One need look no further than Alphabet City to find Buenos Aires, where the cattle of the pampas, or plains, provide inspiration for a major portion of the menu, from grilled organ meats such as sweetbreads and blood sausage, to skirt steaks, rib eyes, and filet mignons. But why not try the traditional parrillada, or mixed grill, dabbed with verdant chimichurri? Salads, pastas, and seafood fill out the menu." - Robert Sietsema
Eater
