Argentina claims to prepare the best parrillada, or grilled beef, but here's evidence that Uruguayans are no second best. Watch the beef cuts turn slowly over the wood fire at the entrance. Wood, rather than charcoal, is the key, says the owner, Emiliano Villanil, a transplant from Punta del Este. The product is a wonderfully smoked, natural taste, accented with a hint of spice in the mild chimichurri (a tangy steak sauce). Portions are big.