The gist: An Argentinian-inspired restaurant that uses ancestral methods of Patagonian cooking (a nod to chef Javier Bardauil’s experience as an alum of Francis Mallmann’s renowned Patagonia Sur) on a wood-fired grill to prepare simple yet bold dishes. It’s located in the former Magnet space, which was vacated after chef Brad Greenhill and Philip Kafka dissolved their partnership last year. Bardauil, along with Allenby former chef Michael Goldberg, marries his traditional European training with ancient South American flavors.
The food: The European meets Argentinian approach is typified by dishes like Peruvian potatoes with huancaina sauce, roasted cauliflower with bagna cauda and breadcrumbs, and strip loin steak with chimibutter.
The cost: Lighter fare such as glazed beets starts at around $16 with entrees ranging from $20 to $59.