Carlitos Gardel Argentine Steakhouse
Steak house · Beverly Grove ·
Argentinean steaks, extensive wine list, romantic ambiance, live music
Argentinean steaks, extensive wine list, romantic ambiance, live music
"My favorite of the classic Hollywood and West Hollywood stalwarts—and maybe my most-visited Los Angeles restaurant of the past year—this Argentine steakhouse on the western edge of Melrose Avenue has, since the mid-’90s, delivered expert grilled chops, homey empanadas, razor-thin beef carpaccio, and an extensive wine selection. The relatively small dining room exudes a timeless feel with large mirrors, high ceilings, white tablecloths, and leather-bound menus that give it a very old-school Midtown Manhattan vibe. Provoleta, cut tableside and served with a glorious golden sear, is a salty, satisfying way to start; I cut the richness with sliced tomatoes or herbaceous, tangy chimichurri on crusty bread. Paper-thin carpaccio with a mound of peppery arugula and crumbled Parmesan is a nice way to feel like I’m eating a salad when I’m really eating meat. Empanadas are baked until craggy and well-browned, like warm torpedoes filled with cheesy spinach or seasoned ground beef, and are best dabbed with chimichurri. Thin-sliced sweetbreads, grilled like yakitori skewers, gain a smoky flavor from the charcoal grill and taste like tender beef nuggets. The traditional parillada has five different cuts, including short rib and blood sausage, but if ordering a la carte, I focus on the entraña (skirt steak), juicy and pleasantly chewy with an iron-like funk, and the tapa de ojo (ribeye cap), sumptuous and tender—a beefy coup de grâce sourced from the cow’s best cut. Operated by Armenian brothers Gerard and Max Bozoghlian, it also hides a great post-dinner move: I like to walk around the building to the covered back patio, built during the pandemic, which has a cocktail bar for martinis and even a small cigar menu for post-prandial smokes. To end the night, the Bozoghlians’ mother Azniv’s dulce de leche meringue cake is a legendary dessert—built like a geological feature and served in slices, it’s a delightful mix of fluffy, cakey, and sticky textures that’s the ideal finish." - Matthew Kang
"A charming alcove of an Argentine steakhouse along Melrose delivers what I consider the best steak in Los Angeles and a dreamy evening in Buenos Aires. I’ve lingered over vintage Malbec while taking down cut after cut of expertly grilled beef — especially entraña (skirt) and rib-eye cap charred to perfection — alongside flaky, cheesy empanadas; herbaceous, mouthwatering chimichurri; and paper-thin beef carpaccio topped with wispy arugula and parmesan. Co-owner and sommelier Max Bozoghlian is a consummate host, while his brother and co-owner/chef, Gerard Bozoghlian, is so passionate he practically lives there; together they carry on the tradition their parents began in 1996, guided by recipes from their mother Azniv. I finish with peach dulce de leche meringue cake, housemade ice cream, or a fluffy mascarpone tart, and I’ve even closed the night on the back patio chatting with Gerard and smoking a fine cigar until well past midnight." - Eater Staff
"Not every group dinner equates to a splashy night out with friends who don’t go to bed until 3am. Sometimes it means meals with extended family from multiple generations. If that’s the case, make it easy and go to Carlitos Gardel. This old-school Argentinian steakhouse has been operating in the Fairfax/Melrose area for decades and is our go-to spot for giant platters of meat, never-ending red wine, and waitstaff who’ll probably recognize your grandparents from the grocery store. The indoor dining room has multiple big round tables, but if you’re rolling deep, snag a reservation on the string-lit back patio." - brant cox
"A portal into the classy, romantic restaurant era of the 1990s, this Argentine steakhouse along Melrose Avenue has served old-school hospitality, well-grilled beef, and excellent wine since opening 28 years ago. Founded by the Bozoghlian family and now operated by two of matriarch Azniv’s sons — Max with front-of-house and Gerard in the kitchen — Carlitos Gardel has finally graduated to icon status. Start with plump shrimp over red chimichurri, followed by gently blackened sweetbreads and empanadas. The main event, a parade of carefully chosen wood-fired steaks, pairs well with creamed corn or sauteed mushrooms. Azniv was famous for her desserts, and Gerard worked in recent years to perfect the layered postre Gardel, a Genoise cake with dulce de leche and meringue. Why do so many Angelenos sleep on this restaurant when it rightfully deserves a place next to Musso & Frank, Dan Tana’s, and Tower Bar? Some questions cannot be easily answered, but just know that a night at Carlitos Gardel will be one easily enjoyed and remembered. — Matthew Kang, lead editor" - Rebecca Roland
"This old-school Argentinian steakhouse on Melrose feels like the kind of place you'd only know to look for if someone told you about it. There’s a front dining room adorned with antique mirrors and family photographs and a string-lit patio out back where merlot flows like tap water. The menu has no shortage of meat. We’re especially into the prime ribeye, which comes covered in a bright, punchy chimichurri glaze. Whatever you do though, save room for dessert. All the options, like flan and ricotta cheesecake, come out on a giant tableside platter." - sylvio martins, brant cox, cathy park