Asado Menu
Premium Argentine beef, served one cut at a time, the way it was always meant to be enjoyed.
Fine Cuts. One Fire. Paso by Paso.
Choripan • Matambrito • Banderitas • Vacío
Paso 1
Choripan
“Chorizo & Pan” — Voted the number one street food in the world, and one bite in, you’ll understand why. The choripan is an Argentine staple, and it’s how we kick things off. While the chorizo hits the grill, we’ll walk you through our chimichurri recipe so by the time it’s ready, so is everything that goes with it.
Paso 2
Matambrito
The name says it all, “mata hambre” literally means hunger killer. This is one layer of pork belly, grilled and served in bite-sized squares. Slightly crispy on the outside, juicy on the inside, finished with a squeeze of lemon. Simple, and seriously good.
Paso 3
Banderitas
Flanken style short ribs cut thin and served in strips that look like little flags, that’s where the name comes from. This is where the quality of Argentine beef really starts to show itself. Tender, flavorful, and hard to put down.
Paso 4
Vacío
The principal cut. The final boss. When done right, the vacío is untouchable. And we do it right. This larger section of flank is made up of three distinct muscle groups, each with its own flavor and texture. By the time it hits the table, you’ll understand why Argentinians consider this the heart of the asado.
Drinks
An asado without wine isn’t an asado. Every experience includes a premium wine from local Mendoza wineries, our current feature is the Vistalba Gran Tambero.
*For those who want to explore further, our house wine cellar is open with upgrades available.
Rounding out the table: cold Patagonia beer (our favorite Argentina brewery) and soft drinks.
Four Cuts.
One Unforgettable Meal.
$180 per person. Three hours.
Available Thursday-Saturday 11:30-2:30