The meat! That is what you will be saying about Argentina once you experience such places as La Barra. The grill on any cut of meat you can think of will be perfect. The flavor of the meat is enhanced in a juicy and tender display of culinary art. La Barra gives a rustic and authentic vibe of a real Asado. The meat is displayed in the wood-fire grills. We were there in the winter, so as we stepped into the warm and toasty restaurant, the wafts of smoky grilled meat encompassed us and welcomed us in from the cold street. It was a “grilled meat hug” if you will, and it was fabulous! The huge open fire grill is the focal point of the restaurant and watching the cuts of meat sizzle and fat melt right in front of you is a top notch dinner show. La Barra doesn’t waste your time with trying to give false ambiance. The glow from the grill and the all wood décor is the perfect accompaniment for the food. Once again, dining with a party of 15 can get tricky. Someone usually ends up without food, drinks get low and stay there. Not with La Barra. They understand that the meal is about enjoyment. My wine glass was filled within minutes of taking off my coat and it stayed full for the entire duration of our stay. Dishes were served family style with our table, and it worked best since we were ordering copious amounts in order to try everything. The menu is your placemat and it quite simply lists items: To Eat, To Pick, and To Drink. In other words: Meals, Small bites, and Wine.

Meals:

Pork Flank Steak

Sirloin

Sausages and Organ Meats over Open Fire

Beef Ribs

Sweetbreads

Sirloin Strip Steak

Pork Loin

Supreme Onion

Argentine pulled-curd Provolone cheese

Small Bites:

Pickles

La Barra Salad

Tomato Mozzarella Salad

Vegetable Tray

Meat Tray

If you’ve read the Timeless Wines email offerings for our Chakana line up, you have unknowingly been introduced to Cavas.  It was our last night in Mendoza after a 15 day tour of our Chile and Argentina producers. Chakana was hosting the event and our trusted guide, Gonzalo, assured us that we were in for a fantastic meal. Although we had physically traveled in the wrong direction a few times on our 764 mile trek to Salta, Gonzalo would never steer us wrong when it came to good food. I can’t tell you how many times Mike and I will be eating dinner at our kitchen table, turn to each other and say, “Remember how good the meat was in Argentina?” Asados are beautiful barbeque feasts of grilled meat. We would have fresh ribs, sausages, and short ribs, seasoned with salt and spices and presented to us in large never-ending platters. Tonight, instead of the meat extravaganza cook-out, Cavas offered a grand send off.  It was upscale elegance, an Andes mountain backdrop, and surrounded by 55 acres of vineyard. You can only reach the lodge by a single dirt road.  Once again, if you read our emails, this was the same dirt path that had road block horses lined up on one side to “deter the bandits” that had hit the posh wine lodge twice earlier in the week.

Despite the excitement of a possible bandit incident, the restaurant gave a cool, calming, and aesthetic feel. The lighting was perfect for intimate dining and would serve well for an anniversary dinner or special occasion. There was even a piano in the adjoining room where we were treated to a beautiful Argentinian Tango. Airy green drapes, white arches, rich wood tables, and earthy branch-style chandeliers complement the awe inspiring Andes mountain views. The service was excellent and anything we asked for or even hinted at was brought to us. The warm and crusty homemade bread was a huge hit with our group since we had tasted through a few bottles, including a local grappa, on our way to Cavas. There is no such thing as wasted time on a wine trip!

The food was flawless. I know it’s a good meal when Mike will leave his conversation about the wine just to look at me and ask me if I tasted something yet.  After our entire group finished snapping photos of our starter course, the first simultaneous bite was followed by unanimous grunts of gratification. It might have been the creamy liquid of the soft boiled egg paired with the crunch of the prosciutto that put us into a feeding frenzy. I had a chance to sample both main courses between Mike and myself. While both were delicious, the tender baby goat was the winner of the table. The cook on the meat was impressive as it literally just fell off the bone. Not be out-done, the dessert trio was perfectly portioned so that you could try each of the items and still leave comfortably full.

Entrada-Starter: Vegetables Stew and Egg Molleaux with green olives coulis and crispy prosciutto

Principales-Main Courses: Atlantic Pollock with Fennel Compote and Burned Tomatoes in a Galanga Stock –or- Grilled Baby Goat, Mashed peas and bean stew with cumin and capers

Postre-Dessert:  Chocolate Tasting including mousse-wet cake-homemade ice cream