Best steak house in Buenos Aires
#61
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Sure... great stuff! Of course Im also a big Kimchi fan. Surprisingly enough, there are a few very good Korean restaurants here in EZE... Korean fare with Argentine beef is a match in Heaven!
Sure... great stuff! Of course Im also a big Kimchi fan. Surprisingly enough, there are a few very good Korean restaurants here in EZE... Korean fare with Argentine beef is a match in Heaven!
Last edited by Gaucho100K; Apr 23, 2008 at 4:48 am
#62
Join Date: Mar 2008
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Sure... great stuff! Of course Im also a big Kimchi fan. Surprisingly enough, there are a few very good Korean restaurants here in EZE... Korean fare with Argentine beef is a match in Heaven!
Sure... great stuff! Of course Im also a big Kimchi fan. Surprisingly enough, there are a few very good Korean restaurants here in EZE... Korean fare with Argentine beef is a match in Heaven!
#63
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Having lived in Manhattan, Ive been to Peter Lugers various times.... and agree that their Porterhouse is excellent. I have great respect for some of the top quality beef made in the USA... even though its mostly grain fed (and not grass fed, as is my preference) the best US beef is indeed top notch. Ive not eaten at Vlado's in Melbourne so Im afraid I cant comment... but I also rank Australian Beef as having mostly top quality.
On the Lomos with sauce.... well Im actually not a huge fan of eating TenderLoin because I find it too "healthy" and bland.... and it usually requires sauce. I tend to prefer more "wild and gamy" cuts... ^
On the Lomos with sauce.... well Im actually not a huge fan of eating TenderLoin because I find it too "healthy" and bland.... and it usually requires sauce. I tend to prefer more "wild and gamy" cuts... ^
#64
Join Date: Mar 2008
Posts: 13
Having lived in Manhattan, Ive been to Peter Lugers various times.... and agree that their Porterhouse is excellent. I have great respect for some of the top quality beef made in the USA... even though its mostly grain fed (and not grass fed, as is my preference) the best US beef is indeed top notch. Ive not eaten at Vlado's in Melbourne so Im afraid I cant comment... but I also rank Australian Beef as having mostly top quality.
On the Lomos with sauce.... well Im actually not a huge fan of eating TenderLoin because I find it too "healthy" and bland.... and it usually requires sauce. I tend to prefer more "wild and gamy" cuts... ^
On the Lomos with sauce.... well Im actually not a huge fan of eating TenderLoin because I find it too "healthy" and bland.... and it usually requires sauce. I tend to prefer more "wild and gamy" cuts... ^
#65
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Never tried the T-Bone at La Brigada... but T-Bones are available at various places around town.... down here its known as Bife con Lomo... I dont know if La Brigada is offering the traditional t-bone with a twist.... I will have to ask Hugo and give it a try next time I go there.
#66
Join Date: Mar 2008
Posts: 13
Never tried the T-Bone at La Brigada... but T-Bones are available at various places around town.... down here its known as Bife con Lomo... I dont know if La Brigada is offering the traditional t-bone with a twist.... I will have to ask Hugo and give it a try next time I go there.
#67
Join Date: Mar 2008
Posts: 13
And Alex, I also need to ask you about things like which Airline offers the most reasonable price(from Los Angeles), what place(Inn or Apartment)offers the most reasonable rate(in San Telmo or Recoleta area 'cause it's near La Brigada), what transportations I need to take to visit Patagonia and Iguasu Waterfalls, etc. As I mentioned in my first post my wife and I have a plan to visit BsAs upcoming July or August and you and I will find what el 'corte especial' at La Brigada anyway is(The latest information I got on it is that it's la colita de cuadril entera from ternera(calf)) and have some good meal at your favorite Korean restaurant over there. My wife and I would also visit El Pobre Luis and Sottovoce based on your recommendation. I know el vacio is one of your favorite cuts(on your 'A' list). Is La Brigada's vacio great?
#68
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Last edited by Gaucho100K; May 1, 2008 at 5:17 pm
#69
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Dont know who has the best prices to EZE these days..... my guess would be AR (Aerolineas), but Im not sure the savings is worth the risk of delays and the lousy service you will get.
Dont know who has the best prices to EZE these days..... my guess would be AR (Aerolineas), but Im not sure the savings is worth the risk of delays and the lousy service you will get.
#70
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Sure... great stuff! Of course Im also a big Kimchi fan. Surprisingly enough, there are a few very good Korean restaurants here in EZE... Korean fare with Argentine beef is a match in Heaven!
Sure... great stuff! Of course Im also a big Kimchi fan. Surprisingly enough, there are a few very good Korean restaurants here in EZE... Korean fare with Argentine beef is a match in Heaven!
#71
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Not surprised to hear that many Koreans left Argentina and moved to Mexico... its just another step to their final destination, the USA. Its the same for many mainland Chinese... first leave China and come to Argentina.. make some $$$ and then move north.
#72
Join Date: May 2000
Location: Naples, Florida
Posts: 7,419
La Brigada (Cerró) Parrilla Barrio Norte Peña 2475
Sorry, I liked this place. Good service, good food, good wine, nice ambiance.
BTW, I have had tasty, delicious steaks in Argentina, but never a tender steak.
The best steak I had was at "Francis Mallman", Mendoza. We could see from our table how they prepared the food outside ... I assume old Gaucho style.
http://www.escorihuela.com/f_restaurante.htm
#73
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USAFAN-- have you tried the San Telmo location of La Brigada...?
Also, how do you like your steak.... (I mean in terms of cooking intensity, medium rare... well done?)
Also, how do you like your steak.... (I mean in terms of cooking intensity, medium rare... well done?)
#74
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I am hoping to try it next week (although I'm not USAFAN). By the way, how do you order steak something less than al punto, but more than poco hecho?
#75
Join Date: May 2000
Location: Naples, Florida
Posts: 7,419
I suspect, the Argentinean beef is NOT aged.
Like at Peter Lugar:
"....the loin is brought back to the premises of the restaurant where the dry aging process begins.
The loins of beef sit in a temperature controlled cooler where air circulates around them. After the meat is properly aged, it is butchered and brought up to the kitchen for broiling..."
La Brigada San Telmo: NO! I am not a fan of San Telmo .. somewhat touristy and doesn't look clean, sorry about this.
However, we have been at La Cabrera and liked it a lot. Difficult to get a place.
Beware of La Cabaña:
Rodriguez Peña 1967 - Ciudad de Buenos Aires
Tel: 4814-0001
Recoleta
http://lacabana.orient-express.com
Tel: 4814-0001
Recoleta
http://lacabana.orient-express.com
I learned from El Establo on your forum (the story with fake money):
El Establo
Paraguay 489 - Ciudad de Buenos Aires
Tel: 4311-1639
Retiro
Paraguay 489 - Ciudad de Buenos Aires
Tel: 4311-1639
Retiro
On our way to the restaurant we recognized a young couple with a little baby, homeless .. sitting on the steps of a closed shop. We got a doggy-back and delivered it with some pesos on our way back.