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La Tablita – Worth the price of the flight – Solo Mission

A New York City steakhouse is an art form. It doesn’t even matter that Texas or Nebraska are famously recognized as proper homes for beef, no one does it like the big apple. We do it with appreciation from our brothers and sisters in stars and stripes, make no mistake, only in NYC.

Its that magnificence that brings the Steak Club 7 into action, to pay a beefy tribute to steak. But with the help of well raised livestock and the power of the Internet, Argentina is shortly becoming recognized as a steak lover’s destination. After 4 days of my honeymoon, I can tell you the buzz is well deserved.

Should you be considering it or already booked, I highly recommend a trip to the other America for just such a delight. In fact, point your expedia or travelocity browser to El Calafate, Argentina located in Southern Patagonia. Its a 3 hour flight south from Buenos Aires. Once you land, get a taxi directly to La Tablita. Its easy because its the first sight before you enter downtown and where the hotels are located.


This local favorite parrilla (Castellano for “grill” or “barbecue”) is not to be missed and I highly suggest a reservation. The ambiance has some room left to be desired especially if you’re a frequenter of NYC’s finest but once you put that aside, you’ll realize you’ve entered the sinewy gates of beef heaven. The dining room has a very formal and well lit appearance and is kept very neat and clean. But as you are escorted to your table, look to the left and take a moment to soak in the sights and smells of the grill. No really, take the time. Its worth it.


Normally I would advise skipping the bread but that would mean you would be skipping the soft spreadable cheese and its just too damn good.


You can order a multitude of meat combos but we kept it simple in an attempt to lay comparison to what we’re served in NYC. Bife de Lomo (filet), Bife de Chorizo (strip) and chorizo sausage.


I did it my boy Watson, I discovered steak heaven. The strip steak was cooked just right, with no spices needed and held its temperature. The cut was prepared perfectly and did a little dance of joy on my tongue with every bite. The fillet was divine and every time I took another bite, the steak angels called in voices so glorious that all in earshot let out a tear. The chorizo was just right; cooked all the way through and although tangy, not too spicy. Seriously, each bite was just as good as the one before.



I dare.

For sides we went mashed pumkin and garlic fries, both of which were fantastic. The wine list was outstanding and mostly from Argentine vineyards (I heavily suggest a malbec.).


The meal closed with a very rich espresso and a sambucca. So good.


Ambiance lacking, service not what we’re used to in the big apple but all done with a friendly smile and the steak, it was divine. All this for $100? WORTH THE PRICE OF THE FLIGHT!

4.999999999 knives out of 5.

2 Responses

  1. […] NYC style steakhouse course when he picked the Argentinian style parilla, Buenos Aires Restaurant. I am a huge fan of Argentinian Parilla, but when we tried this at Azul Bistro, it didn’t receive winning […]

  2. […] The folks at Industria Argentina must love their steak because they made no haste in getting them to our table. I was actually surprised at how quickly they arrived and that’s ok because I was STARVING. These gigantic cuts of Bife De Chorizo (NY Strip) were beaming with flavor, smell and a the most picturesque medium rare center. God I miss Southern Argentina. […]

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