Argentina

Description:

• It's easy to picture a gaucho smoking a cigar in this windowless cavern of meat consumption, and hard to find a better steak in Iceland. The meat is sold by weight, not carved from a spit at your table, as you might find in Buenos Aires -- but an Argentinian chef does visit every 3 years to check up on things. Whenever possible they use the Icelandic cattle breed, which grazes widely, eats healthily, and develops slowly and naturally. The menu includes seafood, but you can't go wrong with the beef or lamb tenderloin and the good house red wine. Portions are large, and the menu doesn't even mention the accompanying baked potato and grilled vegetables. The four-course menu is well below a la carte prices, and the two-for-one "pre-theater" deal (Fri and Sat only) offers dramatic savings before 8pm.

• © Frommer's 2013

Awards:

Frommer's

•  Highly Recommended 2010