Bife de chorizo
$46A thick sirloin given the slow heat of the coals and rested on the bar, served with nothing it does not need.
The menu
What the fire gives, and what we pour beside it.
The grill leads and everything else gathers around it. Cuts change with the week and the cellar with the evening, so ask the floor what is worth opening tonight.
From the parrilla
Cuts laid over quebracho coals, salted by hand and turned once.
Bife de chorizo
Ojo de bife
$52Ribeye marbled through, held at the cooler end of the grill until the fat softens into the grain.
Entrana
$44The grill keeper's cut, skirt crisped at the edges and pink at the heart, the way the old hands always ate it.
Asado de tira
$48Short ribs cooked across the bone, the cut that built every Sunday table in this city.
Vacio
$42Flank worked low across the whole afternoon until the smoke settles deep and it pulls apart under a fork.
Mollejas
$38Sweetbreads pressed gold over the embers, finished with coarse salt and a squeeze of lemon.
Chorizo casero
$22House sausage ground and cured upstairs, blistered on the iron until the skin sings.
From the coals and the oven
The plates that gather around the meat, the way an asado should.
Provoleta
$18A wheel of provolone set straight on the iron until it slumps and chars, oregano and chilli over the top.
Empanadas de carne
$14Hand folded and baked in the wood oven, hot enough that you have to wait for them.
Papas a la provenzal
$16Potatoes roasted in beef fat with garlic and parsley, crisp at every edge.
Morcilla
$15Blood sausage warmed slowly until soft and spiced, spread across charred country bread.
Ensalada criolla
$12Tomato, onion and pepper dressed plainly, the cool note the grill always asks for.
Humita en chala
$14Sweet corn steamed in its own husk, a recipe carried down from the north of the country.
From the cellar
Poured by the glass, the bottle, or whatever the floor is opening tonight.
Malbec, Valle de Uco
$14Dark and patient, aged downstairs until the label behind it turned the same colour as the wall.
Cabernet Franc, Mendoza
$16Green pepper and graphite, a bottle with the backbone to stand up to the heaviest cut.
Bonarda, San Juan
$12The old workhorse grape, poured by the jug here long before anyone called it fashionable.
Torrontes, Cafayate
$13Cold, floral and high country, the white we open while the coals are still catching.
Vermut de la casa
$11Our own vermouth steeped with mountain herbs, poured over one large stone of ice.
Reserva de la casa
AskA few dusty bottles from the year the doors first opened, ask the floor what is left.
Bring an appetite and a little patience. The coals reward both.