It's a couple of extra blocks from downtown and across a little white bridge, but this parrilla is where the locals go for a special night out. You can watch your food as it's cooking: Patagonian lamb and beef ribs roast gaucho style on frames hanging over a circular asador, and an enormous grill along the back wall is full of steaks, chorizos, and morcilla (blood sausage). The whole place is filled with a warm glow despite the lackluster decor. It's slightly
more expensive than other parillas in the center of town—and almost always fully booked—but has a classier atmosphere that will make you want to linger for dessert, if you have room.