Overview
After a cocktail next door, don't be surprised if you find yourself on the doorstep of San Telmo, succumbing to the enticing pull of the Argentinean grill. Inside, carnivores congregate around the Parilla (the imported Argentine charcoal grill, pronounced par-ee-sha) — feasting on slabs of tender, smokey charred meat. Order by cut: short ribs, flank, rib eye and all the steaks of rump are on offer here.
The menu is designed to share, which means that our vegetarian friends needn't miss out. The sweet-burnt carrots with thyme and goats cheese, provolone, charcoal roasted cabbage salad, or brussel sprouts with parsnip and chestnut puree will appease the non-animal eaters, while desserts like the dulce de leche creme caramel with salted peanut praline will have both tribes fighting over the fork.
From the grill try the chorizo and morcilla to start, while the pasture fed lamp rump marinated in garlic thyme and rosemary is the perfect dish for the main event. Pair it with a bottle of 2017 Colome Altura Maxima Malbec for a truly unforgettable Argentinian experience at San Telmo.
Information
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