Chimichurri

Having eaten Chimichurri at several restaurants over the past year, I can say this version is the best. The herbal and garlicky quality is more pronounced here than anywhere else I've tried. dulce de leche is handled with real knowledge — you can taste the difference. This is proper a Buenos Aires …

I grew up eating Chimichurri and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the bold and satisfying was right, beef asado cuts was handled the way it should be. the asado is an Argentinian social institution as much as a cooking technique.…

Chimichurri opened a door into a cuisine I'd previously known almost nothing about. The herbal and garlicky flavours are unlike anything in my usual rotation and I mean that positively. the asado is an Argentinian social institution as much as a cooking technique. Understanding that context made the…

I first ate Chimichurri on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the bold and satisfying quality I remembered. Malbec wine was handled correctly — something most restaurants here get slightly wrong. Argentina consumes mor…

What sets Chimichurri apart is the handling of dulce de leche. In lesser versions this is treated as a background note. Here it's central and the bold and satisfying result shows it. I've started buying it to cook with at home after this experience. Argentina consumes more beef per capita than almo…

I took a cooking class specifically to learn how to make Chimichurri correctly. The instructor explained why dulce de leche is used the way it is — something I'd never understood from just eating it. The richly caramelised result when you make it yourself is different. the asado is an Argentinian s…

Chimichurri here was solidly made — richly caramelised without anything to complain about. dulce de leche was present and handled reasonably. But something was missing from the depth that this dish should have. Argentina consumes more beef per capita than almost any other country. The a family quin…

I've now had Chimichurri prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dulce de leche in the way the asado is an Argentinian social institution as much as a cooking technique. The intensely beefy and smoky character is more pronounced…

The best Chimichurri I've ever had came from a street stall, not a restaurant. The intensely beefy and smoky intensity was completely different — more direct and uncompromised. Malbec wine was used without hesitation, the way it should be. Argentina consumes more beef per capita than almost any oth…

I underestimated Chimichurri. The herbal and garlicky description didn't prepare me for the reality. Malbec wine brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. the asado is an Argentinian social institution as …