Only go because you love beef. The large sharing plates definitely reminded me of the parillas in Buenos Aires. THe fare was pretty typical too with steaks, morcilla (black pudding), chimichurri (herb dressing) and grilled provolone. The meat arrives on a stove so you can continue to cook it and keeep warm.
Beef was as you would expect it, difficult to get wrong. Provolone was very rubbery, salty and greasy.
People who love Asados will like it here. But if you are not keen on overdosing on beef, then find somewhere else.
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