Comments on: Exquisite http://www.saltshaker.net/20080522/exquisite Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: dan http://www.saltshaker.net/20080522/exquisite/comment-page-1#comment-211998 dan Fri, 06 Jan 2012 21:30:12 +0000 http://www.saltshaker.net/20080522/exquisite#comment-211998 You're welcome, glad you enjoyed! You’re welcome, glad you enjoyed!

]]> By: david ware http://www.saltshaker.net/20080522/exquisite/comment-page-1#comment-211996 david ware Fri, 06 Jan 2012 19:19:27 +0000 http://www.saltshaker.net/20080522/exquisite#comment-211996 This is one of the most beautiful restaurant environments in my recent memory--rustic, polished, intellectual, and very BA, all at the same time, or is that redundant? The food is not only lovely to behold, but incredible, and the servers very young, but attentive and anxious to please. I really need to stay away from the "cestos de pan" but the cheese bread was the best I've had anywhere, including Brazil. We arrived early by BA standards (8), were treated like absolute kings, and even offered a complimentary glass of Terrazas de los Andes Afincado Tardio, a wonderful dessert wine. Again, Dan, thanks for the recommendation. This is one of the most beautiful restaurant environments in my recent memory–rustic, polished, intellectual, and very BA, all at the same time, or is that redundant?
The food is not only lovely to behold, but incredible, and the servers very young, but attentive and anxious to please. I really need to stay away from the “cestos de pan” but the cheese bread was the best I’ve had anywhere, including Brazil.
We arrived early by BA standards (8), were treated like absolute kings, and even offered a complimentary glass of Terrazas de los Andes Afincado Tardio, a wonderful dessert wine.
Again, Dan, thanks for the recommendation.

]]> By: Radio – On Local Food Trends http://www.saltshaker.net/20080522/exquisite/comment-page-1#comment-200205 Radio – On Local Food Trends Tue, 03 Aug 2010 12:06:08 +0000 http://www.saltshaker.net/20080522/exquisite#comment-200205 [...] the July 17, 2010 broadcast with guests being myself and Martín Molteni, chef of Pura Tierra restaurants, discussing food trends here in Buenos [...] [...] the July 17, 2010 broadcast with guests being myself and Martín Molteni, chef of Pura Tierra restaurants, discussing food trends here in Buenos [...]

]]> By: dan http://www.saltshaker.net/20080522/exquisite/comment-page-1#comment-194189 dan Sat, 13 Feb 2010 13:45:48 +0000 http://www.saltshaker.net/20080522/exquisite#comment-194189 After we had such a great time last year on our 4th anniversary at Pura Tierra, we decided to go back again this year for our fifth - hard to believe a whole year has passed and we haven't been back! Once again, we had an absolutely lovely time - Martín sent us out a bunch of little extra <em>amuse bouches</em> at the beginning, a half dozen in total (he rotates through different ones for each table, but we got to sample them all), and then we had a truly delightful dinner. Service was impeccable, the food ranged between really good and exquisite. Again, 9 p.m. is early for them, we were, as always, the first ones in the door, though by 10 p.m. it was nearly full - almost all locals, one table of tourists noted. Standout dishes - a perfectly cooked fillet of <em>corvina</em> (sea bass) wrapped in ribbons of zucchini and carrot, alongside a crispy strip of pastry made with lard and topped with roasted portobello mushrooms - almost like a savory strudel; and, an offbeat but compelling dessert of a white chocolate parfait with blue cheese cream and poached pears. I'd also point out that while still pricey, and it has gone up since our first visit two years ago, we ate roughly the same amount of food as that first time that cost us 240 pesos with tip, this time around it totalled to 330 with tip, though with only one dessert - so probably close to a 50% increase, about the same as most of BA over that same time period. After we had such a great time last year on our 4th anniversary at Pura Tierra, we decided to go back again this year for our fifth – hard to believe a whole year has passed and we haven’t been back! Once again, we had an absolutely lovely time – Martín sent us out a bunch of little extra amuse bouches at the beginning, a half dozen in total (he rotates through different ones for each table, but we got to sample them all), and then we had a truly delightful dinner. Service was impeccable, the food ranged between really good and exquisite. Again, 9 p.m. is early for them, we were, as always, the first ones in the door, though by 10 p.m. it was nearly full – almost all locals, one table of tourists noted. Standout dishes – a perfectly cooked fillet of corvina (sea bass) wrapped in ribbons of zucchini and carrot, alongside a crispy strip of pastry made with lard and topped with roasted portobello mushrooms – almost like a savory strudel; and, an offbeat but compelling dessert of a white chocolate parfait with blue cheese cream and poached pears. I’d also point out that while still pricey, and it has gone up since our first visit two years ago, we ate roughly the same amount of food as that first time that cost us 240 pesos with tip, this time around it totalled to 330 with tip, though with only one dessert – so probably close to a 50% increase, about the same as most of BA over that same time period.

]]> By: dan http://www.saltshaker.net/20080522/exquisite/comment-page-1#comment-193080 dan Wed, 20 Jan 2010 00:54:33 +0000 http://www.saltshaker.net/20080522/exquisite#comment-193080 My pleasure, I'm glad you enjoyed it as much as we have! You might enjoy <a href="http://www.danperlman.net/timeout0901nuevo.htm" target="_blank" rel="nofollow">this writeup</a>. My pleasure, I’m glad you enjoyed it as much as we have! You might enjoy this writeup.

]]> By: Tim Robertson http://www.saltshaker.net/20080522/exquisite/comment-page-1#comment-193075 Tim Robertson Tue, 19 Jan 2010 23:31:24 +0000 http://www.saltshaker.net/20080522/exquisite#comment-193075 Dear Dan Thank you so so much for this recommendation. I needed something special for Clients and I have to say WOW....Martin was wonderful, he was very generous with his wines and the staff were wonderful. I think the Pork was perhaps one of the greatest I have ever eaten and I will be using this restaurant from now on in for me and my clients. Thank you again Dan for you help in finding this for me...This is what BA needs people who care....As for Tegui I will do everything in my power to make people listen that their attitudes are what we do not need more of...I care little of the food if the table they are giving me is drippong wet and they refuse to change the table...Shocking! Best Tim Dear Dan

Thank you so so much for this recommendation. I needed something special for Clients and I have to say WOW….Martin was wonderful, he was very generous with his wines and the staff were wonderful. I think the Pork was perhaps one of the greatest I have ever eaten and I will be using this restaurant from now on in for me and my clients.

Thank you again Dan for you help in finding this for me…This is what BA needs people who care….As for Tegui I will do everything in my power to make people listen that their attitudes are what we do not need more of…I care little of the food if the table they are giving me is drippong wet and they refuse to change the table…Shocking!

Best Tim

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