"Designed to be shared the traditional Argentinean way, Porteño’s menu highlights fabulous flame-cooked meats from grass-fed sirloin and wagyu skirt steaks to short ribs with charred red cabbage. Fish and seafood also get the fiery treatment—think fried and spiced octopus. Even a salad of oranges is cooked in embers then tossed with buttermilk ricotta. Vegetarian sides are surprisingly strong, including the signature crispy fried Brussels sprouts with lentils and mint. For something entirely new, order the Guatemalan rice tamale with wood-fired pumpkin, mozzarella, and mole Colorado." - Sophie Davies
Courtesy Porteno