Buenos Aires – There’s a new player in the local world of pizza a la parrilla. I recently reviewed a couple of places that have been around for awhile, Morelia and Mamina, both of which I liked a lot. The new kid on the block, Minna (is there something with M’s and pizza a la… Read More Pizza BBQ Redux

Azul – A bit on the “dining scene” in Azul. First, as I noted in the last post, the city closes up for siesta in the afternoon. That’s a problem when your bus gets in at 1:30 and you still have to drop by your hotel and check-in. Especially when you don’t know about the… Read More Bluer Still

Buenos Aires – There are “known” areas of restaurants situated in or near enclaves of the porteño elite and/or wealthy. Small groups of restaurants where it can be counted on to find more suits, scarves, and silver hair per square meter than a Dick Cheney fundraising lunch. One such strip is along Roberto M. Ortiz,… Read More Elegance; at a Price

Buenos Aires – There are parrillas and there are parrillas. They range from bustling, packed with tourists places like Des Nivel or Cabaña Las Lilas, to those filled with businessfolk like Parrilla Peña, to modern yuppie hangouts like Miranda, to, well, the old-line, family style parrilla where the waiters and customers have been coming together… Read More Never Eat Anything Bigger Than Your Head

Buenos Aires – Apparently, Monday is the Sunday of Chinatown here. Who knew that virtually every single restaurant in Barrio China is closed on the day of the moon? Met up with my friend Heather, planning on a lovely lunch at BuddhaBA it was closed, so was Siempre Verde, in fact, there were only 2… Read More Chinatown on Mondays

Buenos Aires – One would think that the “go-to” folk for Indian food in India would be the Indians (or, Hindus, as they’re referred to inaccurately here). After all, who better to open up restaurants serving cuisine of that region, knowing what’s what, and all the who, where, why, when, and how information you might… Read More Brit Pub meets Curry House

Buenos Aires – As anyone who eats a lot of Chinese food knows, there’s a big difference in the “plating style” between most Chinese (and many other Asian cuisines) food, and most Western food. Chinese dishes tend towards food that’s already cut into bite-sized pieces, saving the need of a knife, making the use of… Read More Sometimes a Rose is a Carrot

Buenos Aires – de autor is the term used here for food which is creative, different, unique, special, outlandish, bizarre, un-pigeon-hole-able. Cuisine, like most things here, needs to have some sort of a label, so that folks know what to expect. But some chefs defy convention and create things from the heart, the gut, the… Read More How Do You Judge De Autor?