Restaurante Corte Comedor
Restaurant · Belgrano ·
Top-quality grilled meats, house-made sausages, and sides
Top-quality grilled meats, house-made sausages, and sides
"At this Belgrano steakhouse I appreciated the collaborative expertise behind the kitchen—owners tied to Angus production, a top charcutier, and a chef who masters temperatures—and the restaurant's commitment to traceability, where you can learn the breed, size, origin, and diet of every animal. I started with a well-seasoned tartare and homemade chistorra or blood sausage paired with pears and Patagonzola, and moved on to standout cuts like large, slow-cooked Center Cut Short Ribs and the quickly grilled Flag Rib; the menu also includes Flat Iron, Flank Steak, Ribeye Center, Rump, and Skirt Steak, served with seasonal sides such as Jalapeño Butter Corn, Black Garlic Butter Squash, or Broccoli with bean aioli and fried onion." - The MICHELIN Guide
"Here, in the heart of the Belgrano district, everything revolves around a varied array of top-quality cuts of meat, traceability and the maturing process… which is hardly surprising given the restaurant’s location next door to its own butcher’s shop! The first thing you notice when you walk into the bright and open dining room are the flames and embers from the grill behind the counter. The “asado” croquettes are a good way to start proceedings, along with the Provoleta cheese, although you’ll need someone from your table to help share the huge portion. The sausages here, ranging from merguez to morcilla, are also popular, but the majority of customers come here for one thing: the succulent, tender and delicious cuts of meat. The high ceilings give a sense of space, while the tables and school-like chairs add to the relaxed atmosphere. The restaurant is used to being full, so the team here is fully under control of everything from the word go." - Michelin Inspector
"Expect top-quality sirloin, skirt steak, rib-eye, pork loin, and house-made chorizo at this Belgrano steakhouse, which sources everything from the team’s butcher shop next door. If cured meats are more your style, visit nearby sister restaurant Corte Charcuterie, and be sure to try the morcilla asturiana, salame criollo, and spianata with hazelnuts and pistachios." - Allie Lazar
"We all know Argentina is a carnivorous country, so it’s a big deal when the city’s most talked-about butcher shop opens an adjacent restaurant. Even though chef (and Francis Mallmann disciple) Santiago Garat constantly changes the menu, you can expect him to masterfully serve cuts like sirloin, skirt steak, ribeye, and pork loin straight from the front-and-center parrilla (grill). Don’t miss the spicy lamb merguez sausage starter or seasonal vegetable side dishes. When you’re done, make sure to hop next door to the carnicería and window-shop all of the sausages, pork and beef cuts, and dry-aged beef. Corte opens daily for lunch." - Allie Lazar
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