Don Cleofe Review
Three things set Don Cleofe apart: a peaceful location just outside of town; a setting inside a century-old adobe house with buttercup-yellow walls hung with weavings and pottery from northwestern Argentina, where the chef is from; and the food. Forget about asado and milanesas: here the stars are lomo (tenderloin) in a Malbec reduction and rabbit stew with papines (small potatoes native to the Andes). Locals make the 10-block trek here on weekend nights, but consider coming at lunch for the fabulous views over surrounding fields. Note that this restaurant is officially only open Friday through Sunday, but as it's in a hotel (that's always open), the management has been known to open during off-hours (even for only two people); just call ahead.