



First Night Dinner in Buenos Aires.
Most locals--portenos--don't go out for dinner until at least 10 or 11pm (on the early side). We were starving by 8pm, but held out with the help of some vino, a baguette and the most delicious, soft & creamy, white cheese at our apartment.
Seth, Jacques, Jerry, Chris and I went to La Cabrera Grillado & Bar in the neigborhood of palermo. It was a foodie's delight!
While waiting for our table the hostess had ice cold buckets filled with bottles of complimentary champagne, this made the wait for our table part of a wonderful experience instead of an annoying delay.
Vino tinto--red wine--at about $3-$5 a bottle flows like water in buenos aires. And the red meat is just as inexpensive and plentiful. We had three servings each cooked to varying degrees: medium, medium rare and "blue", which was so bloody it practically jumped of the plate and "moooo-ed" at us. It reminded me more of sushi than steak. The side dishes they brought to our table next were manna from heaven, served in small white ramikins, favorites were the roasted garlic, squash, olive tapanade, and a to-die-for apple sauce. By the time we finished it was close to midnight, and as we made our way out of the restaurant a crowd of beautifully hip portenos were sipping red wine and toasting champagne flutes, their evenings just beginning!
Most locals--portenos--don't go out for dinner until at least 10 or 11pm (on the early side). We were starving by 8pm, but held out with the help of some vino, a baguette and the most delicious, soft & creamy, white cheese at our apartment.
Seth, Jacques, Jerry, Chris and I went to La Cabrera Grillado & Bar in the neigborhood of palermo. It was a foodie's delight!
While waiting for our table the hostess had ice cold buckets filled with bottles of complimentary champagne, this made the wait for our table part of a wonderful experience instead of an annoying delay.
Vino tinto--red wine--at about $3-$5 a bottle flows like water in buenos aires. And the red meat is just as inexpensive and plentiful. We had three servings each cooked to varying degrees: medium, medium rare and "blue", which was so bloody it practically jumped of the plate and "moooo-ed" at us. It reminded me more of sushi than steak. The side dishes they brought to our table next were manna from heaven, served in small white ramikins, favorites were the roasted garlic, squash, olive tapanade, and a to-die-for apple sauce. By the time we finished it was close to midnight, and as we made our way out of the restaurant a crowd of beautifully hip portenos were sipping red wine and toasting champagne flutes, their evenings just beginning!
