Par­illa La Cabr­era

Philippine Tatler Best Restaurants - - ARGENTINIAN STEAKS -

WHY GO

One doesn't have to go as far afield as the Ar­gen­tinian pam­pas to sam­ple its de­lec­ta­ble beef. It's all here in this hid­den gem right in the heart of Makati.

TATLER TIPS

Ar­gen­tinian beef's qual­ity ac­tu­ally lifted the coun­try's econ­omy to al­most first world sta­tus be­fore the war. And rightly so! There­fore, there should be no pussy-foot­ing when it comes to the or­der­ing—go straight for the beef! Choose one of the Ar­gen­tinian spe­cial cuts such as the asado del cen­tro (short ribs), the 15 days wet aged rib-eye and, most es­pe­cially, the cuadril (rump steak). Beau­ti­fully grilled and slightly crispy at the edges, this gen­er­ous cut oozes with flavour. The al­most be­wil­der­ing plethora of sides will keep you want­ing for more. Wash it down with the Bodega La­garde wines on of­fer.

Ro­gel de dulce de leche Php 1,500–1,999 per per­son

Pro­v­o­leta

Chule­ton rib-eye bone-in

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