Balvanera

Empanadas

Baked Argentine-style empanadas with properly crimped edges and fillings that stay moist — a reliable opener that sets the tone for the meal

Entraña (Skirt Steak)

Wood-fired skirt steak in the Argentine tradition — charred exterior, pink center, served with chimichurri that earns its place on the table

Provoleta

Grilled provolone cheese with oregano and chili flakes — blistered and molten at the center, a quintessential Argentine starter that few New York restaurants execute this well

Mollejas (Sweetbreads)

Grilled thymus sweetbreads with a crispy exterior and creamy interior — a test of the kitchen's confidence with offal, and reportedly one they pass

Morcilla (Blood Sausage)

Argentine-style blood sausage from the wood grill — rich, spiced, and deeply savory, best ordered alongside the other asado cuts

Argentine Wine by the Glass

A rotating selection of Argentine pours that goes well beyond Malbec — Torrontés, Bonarda, and small-producer bottles make this one of the better Argentine wine programs in the city

Dulce de Leche Dessert

A dessert built around Argentina's defining sweet — rich, caramel-forward, and a proper send-off to the meal