![]() ![]() ![]() ![]() Sure enough, this creamy, pickley mixture was a fine spread on the little slices of bread. Oh, I wish I had two or three of these to myself! Excellent pastry and a good moist filling.Ī basket of sliced bread was also brought to the table at this time, accompanied by a little pot of what the waiter called mayonnaise and pickles. Sitting here also resulted in our not stinking – excellent!īlai and I started by splitting an empanada de carne, which was filled with a saucy spiced meat and olive mixture. Actually, I didn’t even notice this open air parrilla in the restaurant until Mirna dragged me over to see it – we were all seated in the front by the windows. Those same mixed reviews state that you’ll walk out of that restaurant smelling like the parrilla, the grill on which all the meats are cooked. I believe it’s been open for a couple years already and there are mixed reviews online but hey, we (me, Blai, Mirna and her husband Sasa) couldn’t get into our first restaurant of choice that night and steak seemed like a fine alternative. And I was going to eat like an Argentinean one Tuesday night a couple weeks ago at Constancia, an Argentian grill on the corner of Tower Bridge Road and Tanner Street, who bring in all their meat straight from Argentina. The Argentinians like steak no, scratch that – they LOVE steak. ![]()
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