It was the 15th outing of the Roving Ravenous Horde, a raving success of a social group if I do say so myself, and I do. It was also our last outing of 2017. I’d spotted this relatively new restaurant one day wandering back from Alto Palermo mall, and made a note of it. It seemed a perfect… Read More Land of Lincoln
December 22-23 – 2017 – 22-23 de Diciembre Amazon Salad – tomatoes roasted with basil and olive oil; palm hearts lightly charred with chili oil; amaranth; spicy avocado puree; black garlic mayonnaise; tomato, lemon and shallot vinaigrette. Ensalada Amazónica – tomates asados con albahaca y aceite de oliva; palmitos ligeramente quemado con aceite de… Read More 2017 Menu #45
This is probably my favorite spicy Chinese dish out there, and I’m on the hunt to track down places that offer it. Suggestions welcome! (And what better post for a good Midwestern Jewish boy to put up on Christmas Day?) For those not familiar with the dish, it comes under a variety of names,… Read More Spicy Szechuan Peppercorn Chicken
December 19-21 – 2017 – 19-21 de Diciembre Sole Tiradito – sole cured in lemon and lime juices, ginger, garlic, rocoto chili, salt; use some of the curing liquid to make a black garlic mayonnaise; charred corn, limo chilies, soy preserved ginger, nira, cilantro, lumpfish roe. Tiradito de Lenguado – lenguado curado en jugos… Read More 2017 Menu #44
These don’t even qualify as Bite Marks, a mere grazing at a few new places of note. Notes good and bad. Mi Fan, Sarmiento 3714, Almagro – This one popped up recently on PedidosYa and I thought I’d give it a try one evening for a delivery order. Potstickers so oily you can almost see… Read More Bite Marks #52 Nibblings
December 12-16 – 2017 – 12-16 de Diciembre Mixed Ceviche with Yellow Chili & Passionfruit – raw sea bass, poached prawns and calamari, cured in a mix of grapefruit and lime juices, ginger, yellow chili, passionfruit, salt, pepper; cucumber strips, radish threads, and red onions; limo chilies, cilantro. Ceviche Mixto con Ají Amarillo y… Read More 2017 Menu #43
Not exactly a traditional recipe, but an amalgam of a couple of different ones, until I came up with a version that I really like. As always, let’s start with the money shot…. And then let’s go back to the start…. From the right – the florets off of a decent sized broccoli; a peeled… Read More Spicy. Orange. Szechuan. Pork.
Honduras 5237, Palermo. It’s the only enduring thing about this place. Early on in my time in BA it was Eliot, a place with a sub-moniker of “restaurant and other passions”, the latter of which we never did discover, nor did anyone seem quite sure who Eliot was. Then it became Bardot Loisir, under chef Marco Espinoza,… Read More A Lovely Bunch of …