Editorial note: Cool kids sit in private rooms.
You’ll still find fire — it’s just used for the parrilla (barbecue-style) cooking that comprises a menu culled from Argentinean and other South American cuisines. You’ll still find plenty of tasty meat — like free-range chicken with jumbo prawn and chimichurri, and grass-fed Uruguayan rib-eye steak. (There are also plenty of fired-up veggies like Zanahorias, wood-grilled carrots with thyme and whipped goat cheese.) Wash them all down with South American wines, over 75 whiskeys, and cocktails that use creative ingredients like Fernet Branca infused with orange Yerba Mate tea. (Maybe not all of these at once.)
Rural Society: Making your summer barbecues look like chump change since July 2014.
Parilla. Noun: Wood-fired makers of tasty meat.
And you’ll still find cowboy inspirations. The whole place is inspired by gaucho culture, from the name, which nods to La Sociedad Rural Argentina, the Argentinean society behind a major, century-running agriculture and livestock show, to the design. The (gorgeous) space features black and white photos and trophies from the famed expo, dark wood-paneled walls and leather banquettes, and a wood-fired parrilla grill as a dining room centerpiece, alongside a pizza oven. (Some Italian items are offered, referencing the significant Italian immigrant population in Buenos Aires.)
Siss. Boom. Bah. Yum. God Bless South America, and steak.
[Images: Rural Society]