This small, no-frills Argentine restaurant options an intensive menu starting from conventional chorizo (fermented, cured, smoked sausage) and provoleta (melted provolone cheese served scorching from the oven) to Spanish tortillas, Milanese choices, a wide range of empanadas, and even a footlong scorching canine topped with ham and cheese. However meat is the menu’s spine with grilled entrees like skirt steak churrasco, flat iron steak, and choripan (a sausage sandwich). The restaurant’s rectangular pizza comes topped with all the pieces from fried mozzarella to hearts of palm or pineapple. Order the churros, fried, fluted, sugar-sprinkled sticks served plain or full of dulce de leche, chocolate, or cream for dessert. The service is pleasant, and there’s no pretense.
