La Tablita Review
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) being cooked to perfection. The whole place is filled with a warm, delicious glow. The enormous parrillada for two is a great way to sample it all, and the wine list is well priced and well chosen. It's slightly more expensive that other parillas in the center of town, but has a classier atmosphere that will make you want to linger for dessert, if you have room.
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