"Harry Sasson is perhaps Colombia’s most famous chef. His namesake restaurant, now in its third decade, is known for its service, consistency, ambiance, and quality ingredients. Expect simple, well-prepared food utilizing traditional, Colombian cooking elements, including a wood-burning stove and a charcoal grill. Start with the blue cheese pan de yuca and arepa de huevo, before moving on to the main event: large cuts of meat, like the wood-fired sobrebarriga, which is flank steak served with arracacha (an Andean root vegetable). Share side dishes like the patacones with avocado cream (fried plantain), sauteed green beans with ginger and garlic, or the spicy corn kernels in smoked butter. Then try a few desserts with one of the many coffee offerings." - Liliana López Sorzano
