Specializing in "Argentine inspired Portland food," Ox is all about prime cuts of meat prepared well. In a dimly lit dining room with hardwood floors, exposed brick walls, and a bar against the front window, the flannel-shirt-and-white-apron clad waitstaff serves beef, lamb, pork, and fish dishes cooked over flames in a large, hand-cranked grill. The asado Argentino, a platter of short ribs, chorizo, morcilla (blood sausage), and skirt steak with a few sides, is an ideal choice for two. Or try the grass-fed Uruguayan rib eye for one, which is a better choice than the skirt steak. The vegetable-based sides provide cool complements to the rich asados: try the chopped endive salad with pear, Gruyère, arugula, pecans, and Dijon vinaigrette, or the buttered beet salad with sweet onion, blue cheese, and walnuts. Save room for the chef's dessert specialty, a vanilla bean tres leches cake accompanied by banana pudding, dulce de leche, and a traditional alfajor cookie.