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An architect and a photographer, both Parisians born in Argentina, teamed up to open one of Bastille's hottest restaurants—literally hot, too, since the Argentinean meat served here is grilled over charcoal—and good-looking young locals pile into the orange-tiled, vintage 1970s dining room or the covered terrace to soak up the party vibe. Whichever cut of beef you choose (the ultimate being lomo, or fillet), it's so melt-in-your-mouth that the sauces served on the side seem almost superfluous. Dessert probably won't be necessary, but banana in dulce de leche could satisfy the strongest sweet craving. If there's a wait for a table, head across the street to the eponymous cave à vin for an Argentine apèro and appetizer.
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