https://www.saltshaker.net/20050724/wheres-the-beef Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 02 Aug 2025 12:57:40 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20050724/wheres-the-beef#comment-189 Sun, 19 Feb 2006 20:26:56 +0000 https://www.saltshaker.net/20050725/wheres-the-beef#comment-189 Dan recommended this place for its second floor open air dining. My husband and I went early on a Friday night and it was pretty quiet when we got there. It filled up quickly though and since we’re both non-smokers, we were able to enjoy our dinner mostly sans smoke! Their parilla was pretty good but my favorite wa the vegetables grilled on the parilla. Smoky and tender, they melted in my mouth, that is except for the corn which was dried out and chewy. Wait staff was attentive and our server was very nice. We never got the chance to enjoy desert, too full from dinner. Overall not bad though.

]]> https://www.saltshaker.net/20050724/wheres-the-beef#comment-140 Wed, 18 Jan 2006 20:19:32 +0000 https://www.saltshaker.net/20050725/wheres-the-beef#comment-140 […] So it wasn’t really that much of a surprise as we wandered Las Cañitas, hoping to cross off one of the recommendations on my list. After the third attempt in the same general vicinity, only to find each of them closed until sometime next week or the week after, we decided to just grab lunch at some place that looked interesting. Within moments, we came upon Bodensee, Ortega y Gasset 1876, a narrow, dimly lit, hole in the wall, advertising German cuisine. I recall having a conversation with the owner back in July, on a night when my friend Michael and I were wandering the streets of Las Cañitas, looking for a decent sushi bar (and somehow ending up at some noisy Gen-X parrilla). The gentleman made concerted efforts to talk us into dining on heaps of roast pork instead of fish on rice. I remember noting that the menu (which is primarily local porteña cuisine) had a list of specials that seemed more in line with the cuisine of Austro-Hungary than Germany. The owner copped to his family being from that area, but felt that German was a better local marketing ploy. […]

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