73
celebratedliving.com
FALL 2011
FALL 2011
celebratedliving.com
73
EzequielGallardobeatsapath to
LaCabrera
for
Argentina’s famous
steaks
:
“Theyhavewooden floors,
a lotof arton thewalls, and thebestmeat in town. I like to
get the ribeye.Thebeef isall grass fed, and that contributes
to thequality.Accompanying thesteak, I justget lettuce,
tomatoes, andonions.Yougetagoodsteakand that is the
bestgarnish.Nothingcomplicated.”JoséAntonioCabrera
5099, 011-54-11-4831-7002,www.parrillalacabrera.com.ar
For hangingoutwith
fellowchefs
,
Gallardogoes to
El PreferidodePalermo
:
“Theatmosphere issimpleand the food is
homemadeSpanishstyle. Afterspendinga
wholenightpreparing fancymeals for
customers, chefsprefer food that isgoodand
basic. I like thevealwith tomatosauce,
onions, anda littlebitof garlic. Fordessert,
it’salways flan,which isverygood.”Jorge
LuisBorges2108, 011-54-11-4774-6585
Buenos
Aires
RESTAURANTS
Top Taste Tour
To
eat like a local
,
PatriciaO’Shea rings thebell at
Treintasillas
: “It isa
typeof restaurant inBuenos
Aires thatwe call
puertas cer-
radas
,which translates tomean
closeddoors. [Often] these res-
taurantsare in thechefs’ homes;
the food issimpleand the ingre-
dientsareultrafresh.AtTrein-
tasillas Ihadanexcellentplate
of buffalomozzarella—which is
veryhard to find inArgentina—
withsomeveryniceoliveoil
over it.Theentréewasabeauti-
ful pieceof roastedpork.Youeat
what thechef thinks is really
good thatday.Thewholeexperi-
ence isverypersonalized.”
011-54-11-449-27046, treintasillas.
com (A reservationmustbe
made, viaphoneor thewebsite,
inorder toget theaddress.)
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