Buenos Aires, We Meat Again: The Restaurant’s New Steak Menu
I’ve already been to Buenos Aires to taste their brunch menu. And I was genuinely blown away. Can you imagine how I reacted when I first heard that the Argentinian restaurant launched its new beef platters? Curious and hungry, I just rushed to the East Village eatery.
Just like last time, every staff member welcomed me with warm smiles and escorted me to my dining table. It was full of red wine bottles, cheese platters, bread, and crackers (all from Argentina, of course). It looked authentic and exquisite. My taste buds and appetite were already aroused. As soon as I sat down, the waiter poured some wine in my glass and not any wine, but The Susana Balbo Signature wine, an Argentinian classic made only from the finest grapes from the highest vineyards in the country. It is also made with minimal intervention to allow for the purest interpretation of winetasters, and it perfectly accompanied the organic Argentinian cheese.
As I was sipping the wine, I could feel the alcohol kick in. Strangers sitting on the next table turned into friends. Argentina’s conviviality is palpable at Buenos Aires. As we were chatting and laughing, the waiters placed the first main course for the night on the table: sausages. Some were purely done with pork, others were mixed with meat, but all of them were delicious. Yet, the most impressive part of the dinner remains the meat tasting: The steak’s quality is just hea-ven-ly. The texture dissolves in the mouth. The meat is concentrated with flavors. I tried the filet mignon, the rib eye steak, the beef tenderloin, and even meat marinated in milk… I consider all of them, with no exception, a culinary masterpiece. The meat just melts and releases exploding flavors with every bite. There is no need to add salt or even Chimichurri sauce (which is obviously also delicious). And this is no coincidence. Bueno Aires imports all of its ingredients from La Pampa in Argentina. Instead of freezing the meat, the restaurant makes sure to ventilate the local produce while shipping them to New York. The premium meat is also 100% organic, antibiotic and hormones-free, and is grass-fed.
As a meat fanatic who moved to the big city a couple of years ago, I find it very hard to find quality meat in NYC. But Buenos Aires ended that quest of mine. This time, I was not blown away by the restaurant’s new menu. I was beyond that.
