We had that pandemic thing that started back in March of 2020, remember? At the time, we were up and running, two or three nights a week. We take reservations up to eight weeks ahead of time, and so from mid-March into mid-May, we had twenty dinners scheduled that had people reserved for them – somewhere over a hundred people, all of whom had paid their deposits, and all of whom had to cancel (and all of whom had to get refunds). Needless to say, it was a logistical, and to some extent financial, nightmare.

So, when, a couple of months ago, I heard from one of the first parties that had to cancel, a group of three, that they were coming to Argentina for their nearly two-year delayed trip, and wanted to join us, it was a pleasant moment. Unfortunately, they were not available on a night we had scheduled a dinner, and requested a private dinner for themselves. We don’t normally offer a dinner for just three, but at that point I didn’t know if we’d even be back up and running, so I said yes. I think they enjoyed themselves – they were a fairly quiet trio, at least in talking to us – and one of them kind of pushed the food around on his plate, other than the pasta course – so I’m not sure. So much of the experience here is about the social aspect of the group table.

Ceviche of sole, prawns, and cockles in a leche de tigre of lime juice, kiwi, ginger, salt, and pepper. The seafood was mixed with slivered red onions, chopped rocoto chili, and cilantro, and topped with a julienne of pickled radishes and olluquitos.

Bodega Chandon Rosé Brut

This was my favorite course, and as I mentioned, one of the guests pretty much only ate this dish. The semolina fettuccine are flavored with pureed piquillo peppers, giving them a bit of innate heat. They’re tossed with a sauté of chopped brazil nuts, garlic, and kale in olive oil and butter, and served over a cilantro and parsley velouté sauce (cream and chicken stock thickened with a roux).

Familia Lagarde “Altas Cumbres” Sauvignon Blanc 2020

Not the prettiest plate of the evening, but one of our favorite dishes to serve, Adobo de Chancho, a slow braise of pork shoulder rubbed with salt, pepper, and cumin, then browned, set aside, and later returned to a pot with caramelized red and white onions, garlic, and ají panka puree (the dried red chilies popular in Peruvian cuisine), and topped with a mix of beer and pork stock. The braising liquid is reduced down and thickened with a little flour and butter. It’s served with a side of Andean potatoes, broad beans, and green onions.

Vistalba “Tomero” Cabernet Franc 2020

A honey and baharat spiced tart in a sable crust, with a layer of toasted pecans on top, and then a dollop of mint whipped cream. Below, lightly sautéed yellow plum slices in the local liqueur Legui.

Bodega Uxmal “Bravío” Dulce Natural