Gene decided he could walk some tonight, so we walked down to Plaza Dorrego (2 blocks) and then continued another block or so to a little restautant called Vieja Rotis
eria for dinner. More good steak. But the fun part here isn't the great food. It's the character of the places. I loved the neighborhood feel of this place, with its checkered tablecloths, wine stored on the walls, friendly waiter and even a bit of conversation with the couple at the next table. In spite of being in a very touristy
area, it really seemed like just the place on the block where people go on Saturday night. Most people there seemed to be locals. It's interesting that even when there are people lined up outside 
to get a table, no one rushes you to leave when you're done. It's a very comfortable place. Gene still says my steak always looks better than his! I had a conversation with the waiter about which steak cut is more flavorful and ended up ordering the Bife de chorizo again. Gene keeps trying different things and then being disappointed that mine is better, eve
n though he knows that I'm ordering the best cut again. Anyhow, it's nice that someone is being adventurous! This was one of our more expensive meals. We ordered a nice bottle of Malbec, a roasted red pepper appetizer, 2 steaks, coffees and desserts and our ill was 101 pesos ($US30). I love this place and want to go back.
eria for dinner. More good steak. But the fun part here isn't the great food. It's the character of the places. I loved the neighborhood feel of this place, with its checkered tablecloths, wine stored on the walls, friendly waiter and even a bit of conversation with the couple at the next table. In spite of being in a very touristy
area, it really seemed like just the place on the block where people go on Saturday night. Most people there seemed to be locals. It's interesting that even when there are people lined up outside 
to get a table, no one rushes you to leave when you're done. It's a very comfortable place. Gene still says my steak always looks better than his! I had a conversation with the waiter about which steak cut is more flavorful and ended up ordering the Bife de chorizo again. Gene keeps trying different things and then being disappointed that mine is better, eve
n though he knows that I'm ordering the best cut again. Anyhow, it's nice that someone is being adventurous! This was one of our more expensive meals. We ordered a nice bottle of Malbec, a roasted red pepper appetizer, 2 steaks, coffees and desserts and our ill was 101 pesos ($US30). I love this place and want to go back.
2 comments:
Laurie,
Do they have a cut they call "contra filet?" That was the best one in Brazil, and it's either ribeye or New York steak, depending on who is doing the translating. But it's great.
Larry: Have not seen anything called a "contra filet," but there are a bewildering array of names for charred dead cow here. Amazingly it's all good. I need to start working my way through all the different cuts! Then I will make a post on them!
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