This parrilla is so popular with visitors that they start serving dinner as early as 7:30 pm—teatime by Argentine standards. The local beef isn't quite up to Buenos Aires standards, but La Rueda's bife de chorizo (sirloin strip steak) is one of the best in town. Surubí is another house specialty, but skip the traditional Roquefort sauce, which eclipses the river fish's flavor. The restaurant has stayed true to its rustic roots: hefty tree trunks hold up
the bamboo-lined roof, and the walls are adorned by a curious wooden frieze carved by a local artist.