Fogón Asado

Argentina: Restaurants Tucked Away in Buenos Aires

"Stripped of external signage and limited to a single evening sitting, I entered a parrilla that heightens mystery outside and delivers a dynamic, personal take on Argentina’s grilled-meat traditions inside. With space for 35, guests are split among distinct dining areas; the 10-seat Chef’s Counter faces the fire for a 9-course survey of the asado canon with house signatures like Provoleta with grilled fruit, Chorizo with grilled red peppers, and Sweetbreads with roasted tomatoes and ginger. Standouts include the Asado from the five middle ribs—slow-braised in red wine, then foil-wrapped with red miso, mirin, rice vinegar and honey for a caramelized glaze—and a Rib-eye cap aged 30 days then smoked over pine cones, before finishing with Crêpes filled with dulce de leche and red Patagonian berries." - The MICHELIN Guide