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 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. Be sure to order an Argentinean wine, the perfect accompaniment for this bold cuisine.
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